One of the most memorable scenes in “Animal House” is the food fight in the college’s cafeteria, which is started by Bluto, played by John Belushi. Before the fight starts, however, the movie shows the state of university dining services as they used to be. Bluto walks into a poorly lit cafeteria and piles his tray with donuts, plates of Jell-O and dishes of meat covered in plastic. This unappetizing offering is no longer an archtype of the college experience, and San Diego State University (SDSU) is a prime example of how much the dining experience can improve.

Pizza, more than most other forms of takeout, is a communal experience. First, everyone comes together to agree upon the toppings, then everyone gathers around and shares the pie. Perhaps it’s fitting, then, that New York-based chain Mark’s Pizzeria takes such an active interest in the community. Founder and owner Mark Crane says serving the community has been just as important to the company as serving quality food, and the company demonstrates this commitment time and time again. 

At Bertucci’s Italian Restaurants, guests can watch their meals being prepared in an open kitchen, where the brick oven is the focal point. “Bertucci’s is a fun, lively environment that lends itself to families and groups of friends,” says Jeff Tenner, vice president and executive chef.

Even with more than 50 years of experience as a fishmonger, Aiden Coburn says he still learns something new about the industry every day. In fact, the director of quality control for The Fish Market – a California-based casual seafood dining chain – says he has to stay abreast of countless changes in the seafood business, ranging from government regulation to ever-shifting consumer trends to pricing in a recession.  “I began my apprenticeship 51 years ago, and I am still learning,” says Coburn, who moved to California from Dublin, Ireland, and joined The Fish Market in 1983. 

With the worst of the recession behind it, Shake’s Frozen Custard is ready to mark its 20th anniversary with new locations and tasty new frozen treats. The company, founded in 1991 in Joplin, Mo., will open a new franchise location in Auburn, Ala., in the fall, its second store there following an opening in late 2010. The Auburn locations represent new growth for the company. 

Regional variations can make all the difference when you’re talking about pizza. For example, a Chicago deep-dish pie can’t hope to compare to a New York-style slice in the eyes of some, but it’s hard to image either city dipping their pizza in maple syrup, as the Japanese have been known to do. That’s why Mario’s Pizza is the largest pizza chain in Trinidad and Tobago, according to Assistant General Manager Roger Harford – it can cater to the unique tastes of its customers. Even with fierce competition from the best-known chains in the industry, Harford says Mario’s Pizza continues to distinguish itself as Trinidad and Tobago’s favorite. 

A lot has changed since Chairman and President Larry Raikes and Vice President Mitch Raikes founded Larry’s Giant Subs shop 30 years ago. Disappointed with the quality of submarine sandwiches available to them in Florida, the two brothers longed for the hearty, robust subs they were accustomed to in their hometown of Buffalo, N.Y. 

For many firms, it can be hard to maintain success as they try to grow larger. The management at HuHot Mongolian Grills LLC has avoided this trap by creating a firm foundation to work from, Vice Pres­ident of Franchise Development Molly Vap O’Shea says. Some restaurant companies, she explains, will often add too many items to their menu or open so many locations that they cannot keep up. “We’re growing with a foundation [that keeps us] successful,” she asserts. 


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