Restaurant & Hospitality

Magazine articles on restaurants, food service, hotels, casinos and amusement parks.

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The Motley Fool June 22, 2005 Nate Parmelee	Busy Times at Equity Inns Property acquisitions and changes in debt structure are positive signs for the hotel real estate investment trust. Management is building a solid company in an industry that is coming out of a difficult period.
The Motley Fool June 21, 2005 Alyce Lomax	Half-Dozen Tossed at Krispy Kreme The doughnut maker revealed today that five executives have resigned and one has retired. The market has essentially treated it as a non-event.
The Motley Fool June 21, 2005 Nathan Slaughter	Darden's Savory Success Red Lobster is prospering, helping the casual dining operator look forward to a good fiscal 2006. Investors, take note.
The Motley Fool June 21, 2005 Tim Beyers	Summa Cum Latte at Starbucks A law school tries to warn its legion of student Starbucks fans the cost of paying for coffee on credit. There's been no more popular addiction in the U.S. in recent years, which probably accounts for why Starbucks' stock has been more than a 10-bagger over the past 10 years.
The Motley Fool June 21, 2005 Jeremy MacNealy	A New England Rib Fest? Famous Dave's brings its award-winning flavor to the Northeast. What will it mean for shareholders?
The Motley Fool June 20, 2005 Tom Gardner	Breakfast at Papa John's? The pizza maker's CEO talks about breakfast and his financial sense of humor.
Reason June 2005 Jacob Sullum	Free to B&B Julie and Blayne McAferty opened the Greenlake Guest House B&B in Seattle last summer. The city is now trying to shut it down, under pressure from the couple's neighbors.
Entrepreneur July 2005 Sara Wilson	Stir Crazy Soup's on for the founders of San Francisco Soup Co., whose secret startup ingredient was sitcom inspiration.
The Motley Fool June 16, 2005 Nathan Parmelee	Meet the New Guys at Outback A Q&A with the company's new CEO and COO on Outback and its future.
The Motley Fool June 16, 2005 Brian Gorman	Cosi Gets More Bread As it expands, the restaurant operator may need to boost its marketing budget.
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