He then ran many cafeterias for the government, and soon became the manager of many cafeterias. Sanders divorced his wife soon after, and married his mistress. In 1952, Sanders franchised "Kentucky Fried Chicken" also known as "KFC" to Pete Harman of South Salt Lake, Utah. He operated one of the most largest and successful resuraunts. Within the first year of selling Sander 's fried chicken, sales trippled in the resturaunt.
Samuel Truett Cathy, better known as Truett Cathy was the founder of Chick-fil-A. He was a small-town boy who was born in Eatonton, Georgia on March 14, 1921. From a young age, Cathy always had passion for business. When he was younger he used to help his family make extra money by selling Coca-Cola, operating a paper route, and performing odd jobs. He made so much money with his paper route that he eventually became the “breadwinner” of the house.
His family decided to to move again from Fort Wayne and he refused to leave, drop out of school in the 10th grade and started working full time. Thomas served in the U.S Army during a Korean War as the manager of an enlisted men’s club. He returned to Fort Wayne found his former boss at the Hobby house restaurant , Phil Clauss, owned some of the first franchises of the budding Kentucky Fried Chicken chain. Phil offered Thomas the opportunity to move to Columbus, Ohio and save some restaurants that were failing. Colonel Sander’s signature chicken had been a big hit for the Hobby house and Thomas thought he could sell it in Ohio.
Thomas Keller’s Appetite for Abundance Not just a chef but an owner of many restaurants and an author of multiple books. This dedicated businessman is well known for his restaurant called French Laundry. Thomas Keller is a 60 year old chef who had a vision and made it happen. He has opened eight restaurants and two bakeries and has become a successful individual. Keller has three michelin star ratings for French Laundry and Per Se.
He eventually had all the money he needed to start his first restaurant. He bought a building right outside of LSU’s campus. Todd and some buddies started renovating and as they were, they noticed a mural on the wall. This mural became the base of Cane’s logo. During an interview of Todd Graves, it states, “Baton Rouge, LA based Raising Cane’s chicken fingers, which now has more than 70 units in 13 states and does $125 million in annual sales,” (Berta).
In high school I participated in a culinary competition called C-CAP (Careers through Culinary Arts Program), Josh was one of the judges my sophomore, junior, and senior year. He donated his time, expertise and also a scholarship for aspiring culinarians. I have had the opportunity to work with Josh at the Taste of America event put on by the James Beard Foundation. Not only did he teach me a ton in that short night, he also offered me a position in his kitchen staff at Posh. Josh Hebert is inspiring to me because he worked in several restaurants and came to the realization that he loved the industry but couldn’t stand the daily grind.
Over the years, Palmer combined his creative cooking spirit and flair for business to open eleven notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. But even today, the chef still steps in the kitchen with reinvention on his mind. "Without a doubt, people eat with their eye long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement on the plate." A frequent guest on NBC 's Today Show, Charlie Palmer is also the author of five cookbooks, Remington Camp Cooking (2013), Great American Food (Random House/1996), Charlie Palmer 's Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer 's Practical Guide to the New American Kitchen (Melcher
He added bagels to the menu and profit increased, then added several more items. By constantly staying in touch with the operations, staff, customers, etc., he was able to improve how the business ran and the products and services it provided, By studying and implementing these strategies, this moves Panera into “strategy implementation”. His philosophy is people work for people, not people work for companies. Based on that philosophy, his company has ranked number one in “110 concepts”, high in employee loyalty and customer service over the years. This touches the core of the community.
I was born and raised in Atlanta, Georgia along with my younger siblings. I am the oldest child out of three, one brother and a sister that are very annoying. My parents immigrated from Mexico to give us, their children, a better life. I am Hispanic and very proud of my heritage, especially getting to eat Mexican food every night with my family. When I was born my dad decided to give me the name “Emily” because he simply liked the way it sounded, recently in a name dictionary I read that it means herd worker which I agree matches who I am.
Vincent Dreffs is a local entrepreneur whom I met through friend of mine and will be consulting on my restaurant project. He recently left his corporate job of 20+ years to start his own business. Vince is a well-respected figure in the restaurant community, and was an integral piece of the pie when it comes to the Predators being in Nashville. Vince has been in every level of management as well as being an entrepreneur. It was a no-brainer when it came to my choice for the interview.