Bill Main

Opinion: Bill Main on finding opportunity in crisis

The unprecedented events of the last year have created an unbelievable opportunity for restaurant and foodservice operators. Indeed, over the…

Blog: Five key client performance indicators for surviving Covid

For every restaurateur in America, (and Europe as well) the overwhelming overload of ‘so-called’ data from the media and government…

Walk it like you talk it: consultants address McDonald’s, ethics and brand values

On 3 November, McDonald's Corporation fired its president and chief executive officer Steve Easterbrook for having a consensual relationship with a…

Good luck Taco Bell, you’re going to need it

Taco Bell’s recent move to facilitate, via a new website, guests’ ability to advance order their food online (read: smartphone)…

Danny Meyer: the tipping point in the minimum wage debate

New York restaurant icon Danny Meyer’s recent decision to eliminate tipping in his group of restaurants is a significant indicator…

McDonald’s has done it again

Since 1955, when Ray Kroc opened his first McDonald’s in Des Plaines, Illinois, the company has defined the fast food…

Minimum wage debate: Do millennials have it that bad?

For the "millennial", (and while opinion differs on the definition age group for the demographic for the purposes of this…

Broadliners: working smarter, not harder

Emerging chains (3-10 units) often believe the best way to keep food costs down is to split their purchasing power…

Yogi Berra, Wayne Gretzky and the middle class jobs crisis

Both of these famous luminaries have one thing in common: a common-sense approach to huge, controversial, convoluted problems. Legendary baseball…

How to make a restaurant survive in 2015

I suppose that, within Emily Starbuck-Crone’s recent article for Nerd Wallet, “4 Secrets for Survival With a New Restaurant”, there…