Starting May 29, the Impossible Burger is being added to the menu Houlihan’s restaurants nationwide. To celebrate the launch and National Hamburger Day, the restaurant chain is offering customers their first Impossible Burger free of charge.
Tilted Kilt Pub & Eatery will be making the 100 percent angus beef patty on a brioche bun the star of its new menu.Soon to be available at all locations, the public house that provides classic Celtic décor, weekly entertainment, and traditional pub fare under one roof will be offering guests a wide variety of mouthwatering handcrafted hamburgers.
The Greene Turtle Sports Bar and Grille announced that, starting on World Turtle Day, May 23, its restaurants are going straw free, in an effort to protect marine life. Over 500 million plastic straws are used each day in the United States.
Shoney’s, the All-American iconic restaurant brand, will have a special offer for families during historically one of the first picnic get-together opportunities of the year on Memorial Day Weekend 2018 (Friday, May 25–Monday, May 28) by offering a 20 percent discount on Shoney’s signature Whole Strawberry Pies To-Go.
Cotton Patch Cafe celebrates summer with the introduction of all-American new menu items that harken to the season’s backyard cookouts, Fourth of July barbecues and family reunions, including ribs, burgers and more.
Affordability, not discounting. It’s the foundation Red Robin believes will support long-term traffic and sales growth for quarters and years to come. But in the short-term? Challenging an increasingly value-focused casual sector isn’t always going to be pretty.
Firebirds Wood Fired Grill, a classic American restaurant specializing in wood-grilled hand-cut aged steaks, fresh seafood, chicken and ribs, will open June 5, at 1930 E. Williams Field Road near SanTan Village in Gilbert, Arizona.
Boston’s Pizza Restaurant & Sports Bar (Boston’s) announced Tuesday that Jeff Melnick will be the brand’s new Executive Vice President. Melnick’s decades of experience in the restaurant industry, coupled with his positive outlook for the casual dining space and inspiring leadership style will be essential in Boston’s development strategy for 2018 and beyond.
Texas Roadhouse announced a key executive change, and it’s coming from within. The 558-unit, Louisville-based chain promoted Tonya Robinson to chief financial officer, replacing company president Scott Colosi, who served in the interim role since 2015.
Grill Concepts, Inc. appointed restaurant industry veteran Jeff Sladicka as its new Director of Culinary. Bringing more than 25 years of experience—most recently as executive chef and partner of the acclaimed Los Angeles-based Spark Restaurants—to his new role, Sladicka oversees culinary operations and menu development for all four GCI concepts across the country: The Grill on the Alley, Daily Grill, Public School On Tap, and The Point Restaurants, which includes rising seafood stars Laurel Point and Wewatta Point.
Staying true to its roots, Boston’s Pizza Restaurant & Sports Bar (Boston’s), announced the launch of its summer menu featuring thin crust gourmet pizzas built on the dough the brand has been making from scratch for more than 50 years.
Pressed for time, a growing number of customers want to dine as quickly as possible and get in and get out of restaurants rapidly. To meet their client’s changing needs, many full-service eateries are introducing strategic practices to meet their guests’ needs such as curbside pick-up, paying the check by tablet, and quick and inexpensive power lunches.
Los Angeles residents and those traveling through the Los Angeles International Airport have a fresh, new and made-from-scratch option for Southeast Asian-inspired dining with the opening of P.F. Chang’s today at Tom Bradley International Terminal.
Fogo de Chão is inviting guests to experience its newest seasonal offerings created just for summer. Standout items at the Market Table, which is available during Weekday Lunch for $15, include refreshing salads such as Watermelon Feta and Heirloom Tomato & Mozzarella, plus a nutrient-dense Chickpea salad.