Daily News All News  |  Subscribe  
Restaurant and Foodservice News
RSS
News |  Newsletters  |  Articles |  Blogs | Video |  TV |  QSR News  |  Casual Dining News  |  Onsite News  |  Chef News

After 40 Years, CEO Sandy Beall will leave Ruby Tuesday



Copyright: Pacific Business News


June 7, 2012


Ruby Tuesday Inc. said Wednesday that founder, Chairman, CEO and President Sandy Beall has said he will step down. Ruby Tuesday (NYSE: RT), based in Maryville, Tenn., said the company’s board of directors has formed a search committee to find a successor to Beall, who opened the first Ruby Tuesday restaurant in 1972 in Knoxville, Tenn., near the University of Tennessee campus....


Read More (opens new link to source)  |   All News



Note: The story above links to an external site and was free from registration requirements at the time it was selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.




Thoughts and Comments?  Post as a member of Foodservice.com or Facebook below
Note that you must be registered to leave comments. Register or Sign in.




Top Stories
1. Restaurant menu psychology: tricks to make us order more
2. States accuse prison food contractor of overbilling
3. China Investigating Mutton Supplier to Yum Brand Stores in Latest Food Scandal
4. NYC elementary school adopts all-vegetarian menu
5. Sysco Third Quarter Profit Slips 22% Amid Higher Expenses
6. Ask a Bartender: What Cocktail Should Disappear Forever?
7. Winners: 2013 James Beard Restaurant and Chef Awards
8. The Too-Short School Lunch Period: What Can Parents Do?
9. Consumers push restaurants for cheaper food
10. Honoring lunch ladies, those who nourish souls

Recent News
Celebrity chef Wolfgang Puck's catering company hit with class action lawsuit
Restaurant brands look to fans, social media to develop new products and flavors
Ramsay to Teach Bradley Cooper to Cook for Chef Film
The Cooking Channel shows what it takes to become a chef on 'The Freshman Class'
Why businesses can’t afford to ignore Google+
The Future of Convenience Stores: Food Destination
'Pink slime' maker continues to struggle
Minneapolis Public Schools Has New Approach to Healthy Lunch
Potatoes And Beans Most Cost-Effective Vegetables For School Lunches, Study Finds
Kennesaw State named National Restaurant Association's Innovator of the Year



More like this:

Kennesaw State named National Restaurant Association's Innovator of the Year

Can Square Change POS Forever?

High school students liked Michigan lamb for lunch

Prison food beats grub in hospital

Parents rally to save classroom breakfasts

A U survey shows students want lower healthy food prices on campus

Campus Dining Hall Plans Squeeze Too Much Out Of Students' Wallets

School food service changing with the times

A New Play About...LAUSD School Lunch?

Bakers need math to hit serving size for bread in schools

Other Topics:

Business & Financial  (1248)

Chefs and Cooking  (1460)

Customer Service  (60)

Design  (16)

Equipment & Supplies  (24)

Food Cost Management  (56)

Food Safety  (143)

HR and Recruiting  (44)

Human Interest  (651)

Interviews  (6)

Legal  (228)

Marketing - Products  (176)

Marketing - Restaurant  (369)

Menu Development  (159)

Nutrition  (760)

Restaurant Management  (64)

Restaurant Spotlight  (75)

Sanitation  (22)

Startup  (17)

Technology  (81)

Trends  (72)

 




Copyright © 1996-2013 Foodservice.com ®. All Rights Reserved.