Category: School of Hospitality Administration

Darden completes $2.1 billion sale of its Red Lobster chain

July 28th, 2014 in 2014, Christopher Muller, Newsmakers, Orlando Sentinel, School of Hospitality Administration 0 comments

chris-muller-e1320781448723-150x150Orlando Sentinel
Christopher Muller, School of Hospitality Administration

Red Lobster began a new era Monday, as Orlando-based Darden Restaurants completed its $2.1 billion sale to private equity firm Golden Gate Capital. The chain is going “back to the basics of being not just the biggest, but the best seafood restaurant,” said Kim Lopdrup, Red Lobster’s new chief executive officer…

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As The Middle Class Dwindles, Is The American Dream Still Realistic?

July 28th, 2014 in 2014, Christopher Muller, Newsmakers, School of Hospitality Administration 0 comments

chris-muller-e1320781448723-150x150St. Louis Public Radio
Christopher Muller, School of Hospitality Administration

The rich are getting richer. The top 5 percent of earners in the U.S. accounted for nearly 40 percent of personal consumption expenditures in 2012,according to the Institute for New Economic Thinking. That is up from 28 percent in 1995…

Expert quote:

“The restaurant business has grown from about 25 percent of the food dollar to just about 50 percent today. People go out more, there’s almost six times more restaurants than there were in the post-World War II time.”

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TGI Fridays takes a chance on ‘endless’ appetizers

July 7th, 2014 in 2014, Christopher Muller, Newsmakers, School of Hospitality Administration 0 comments

chris-muller-e1320781448723-150x150USA Today
Christopher Muller, School of Hospitality Administration

There all-you-can eat buffets. No-limit salad bars. And even eat-’til-you-drop dessert bars. But this may be a first for a national restaurant chain: endless appetizers…

Expert quote:

“The risk comes when a crowd of six, or more, decides to get together and pool their resources, all ordering one item and sharing. Then it is easy to predict that everyone will order at least six refills each, with plates being passed around.”

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Secret food menu items revealed

July 1st, 2014 in 2014, Michael Oshins, Newsmakers, School of Hospitality Administration, WBZ-TV 0 comments

oshins1WBZ
Michael Oshins, School of Hospitality Administration

Some of your favorite restaurants are creating new items but not putting them on the menu. At Panera Bread in Watertown, there are six Power Bowl selections including pesto basil with fresh lemon juice…

Expert quote:

“The real fun of the secret menu is when you take the standard food item and change it.”

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Illinois governor signs ‘cupcake bill,’ pre-teen bakers rejoice

June 11th, 2014 in 2014, Christian Science Monitor, Christopher Muller, Newsmakers, School of Hospitality Administration 0 comments

chris-muller-e1320781448723-150x150Christian Science Monitor
Christopher Muller, School of Hospitality Administration

Home bakers in Illinois can breathe a sigh of relief: The government is no longer tugging at their apron strings. Gov. Pat Quinn (D) is signing into law Tuesday the so-called “cupcake bill” that will allow home kitchen operators to bake free freely without the intervention of local governments or health departments as long as the home operations pull in less than $1,000 per month or there is not a complaint or health-safety issue…

Expert quote:

“If dozens of these small operations were all clustered around a single neighborhood restaurant, the owner might become concerned.”

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Darden announces sale of Red Lobster

May 17th, 2014 in 2014, Christopher Muller, Newsmakers, Orlando Sentinel, School of Hospitality Administration 0 comments

chris-muller-e1320781448723-150x150Orlando Sentinel
Christopher Muller, School of Hospitality Administration

Darden Restaurants’ $2.1 billion sale of Red Lobster, its oldest brand, may free the company of a financial burden and allow it to focus on rebuilding its other restaurant chains, such as Olive Garden…

Expert quote:

“Somewhere a forecast has to have been made at Darden that relying on fish as a long-term sustainable resource is a risk too large to take.”

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Getting the most out of traveling alone

May 4th, 2014 in 2014, Boston Globe, Michael Oshins, Newsmakers, School of Hospitality Administration 0 comments

oshins1Boston Globe (subscription required)
Michael Oshins, School of Hospitality Administration

Traveling alone on business in Japan, Boston restaurateur Kathy Sidell made sure to find a seat one night at the bar of a Tokyo tempura joint so popular that it’s always packed…

Expert quote:

“Statistically, there are just a lot more people living on their own. Even in pop culture, there’s more of it.”

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Why don’t fast-food companies offer loyalty cards?

April 8th, 2014 in 2014, Christopher Muller, Newsmakers, School of Hospitality Administration 0 comments

chris-muller-e1320781448723-150x150Columbus Business First
Christopher Muller, School of Hospitality Administration

Why don’t I have a Wendy’s card or one from McDonald’s? Just looking through my own wallet, I see loyalty cards for Subway, Best Buy, AMC Theatres, Bravo-Brio and Larson’s Toys and Games. That’s just me. I’m sure you have cards for Panera, Starbucks or many other retailers and restaurants…

Expert quote:

“(Quick service restaurant) leaders have had a hard time with the sheer size of the customer base to find an efficient manner.”

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After anti-gay flap, Chick-fil-A wings in new direction

April 7th, 2014 in 2014, Christopher Muller, Newsmakers, School of Hospitality Administration, USA Today 0 comments

chris-muller-e1320781448723-150x150USA Today
Christopher Muller, School of Hospitality Administration

Chick-fil-A is finally crossing the road. The iconic chicken chain, as well-known for its conservative heritage as its savory eats, is recalibrating its moral and culinary compass. It wants to go from old school to almost cool. It wants to evolve from a place where gays once picketed to a place where they’ll feel comfortable going to eat…

Expert quote:

“The politics of their Southern Baptist values will not transcend their core markets.”

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Ex-Darden leader Blum takes key role in activist investor battle

March 3rd, 2014 in 2014, Christopher Muller, Newsmakers, Orlando Sentinel, School of Hospitality Administration 0 comments

chris-muller-e1320781448723-150x150Orlando Sentinel
Christopher Muller, School of Hospitality Administration

Brad Blum’s career has been full of unexpected turns since he rescued Olive Garden in the 1990s from what he called “the brink of extinction.” After turning the chain around, Blum was considered a logical choice to lead its owner, Orlando-based Darden Restaurants. Instead, he headed to Burger King in 2002. Since then, he has revamped a rival Italian chain’s menu, offered to work for $1 at another company and opened a restaurant serving hot dogs made from grass-fed beef…

Expert quote:

“Blum’s hiring sends the message to the other side [that] we’ve got someone in our stable who can run the company if it comes to that, so you’d better listen to us.”

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