In president John Cywinski’s first 120 or so days at the helm of Applebee’s, he’s arrived at some stinging conclusions. Chief among them is what he referred to as “perhaps one of the brand’s strategic missteps.
Baran’s 2239Opened: March 2016Location: Hermosa Beach, CaliforniaOwners: Jonathan and Jason Baran and Tyler GugliottaAverage check: $35–$50Description: Cuisines collide in this modest Hermosa Beach establishment with subtle nods to a family legacy.
Even the best-intentioned critics called Justin Carlisle stupid.“When you fail, we’ll have a job for you.”“How will you make enough money to survive?”Carlisle figured they might be right. But there was a more pressing issue nagging him.
At the 130-year-old Lake Lawn Resort on Wisconsin’s Lake Geneva, Chef David Ross has spent the last two decades of his career—or, as he says, “seven or eight chef lifetimes”— developing a well-oiled machine that families visit year after year, generation after generation.
For 12 seasons, Discovery Channel’s “Deadliest Catch” has been one of TV’s most popular shows, regularly averaging about 3 million viewers per episode.Anyone who’s watched the show knows there’s much more to crab fishing than simply throwing a crab pot in the water.
The age-old process of using the yeasts and bacteria around us to create depth of flavor in ingredients has been increasingly adopted in menus across the country. For chefs, bakers, and brewers, fermented products—from rutabagas to rye loaves—can add a new dimension to an existing dish or provide an entire platform for a business.
While businesses strive to increase revenue in a competitive market, the cost of labor continues to rise. According to a recent survey of U.S. businesses with hourly workers, increasing profit margins was the top business challenge, yet nearly half of respondents said they didn’t feel in control of their profit margins.
July cooked any optimism the restaurant industry might have felt from a promising June. Same-store sales dropped 2.8 percent across the landscape, a significant 1.8 percentage point decline from the previous month, when traffic and sales reached their best marks since 2016.
At a cursory glance, Karim Webb and Edward Barnett’s approach to employee retention is straightforward and not unlike other restaurant owners: Invest in your people, and your people will invest in your business.
Chili’s and Maggiano’s parent company Brinker International beat both profit and sales expectations for its fourth quarter of 2017 though the company posted both a revenue and sales decline of 8.1 percent.
DineEquity’s earnings per share and revenue beat analyst estimates Thursday, but it came with the news that flagship brand Applebee’s will shutter up to 135 restaurants in fiscal 2017. This expectation from the company, which also operates IHOP, is more than three times the lower end of its first-quarter range of 40–60 restaurants.
Technology has solidified its role as an integral part of the restaurant experience. Innovative restaurant tech is eliminating customers’ pain points and keeping diners coming back for more. And while in-person visits to restaurants are declining, electronic orders have tripled over the last five years.
When sales and traffic turned negative for Red Robin in the fourth quarter of 2015, the casual dining chain looked to its most loyal guests for answers. Research within its Red Robin Royalty base showed four major concerns: Speed and quality of service; value perception; ineffective advertising; and, lastly, the absence of carryout and delivery.
In 2012, Chef Toups and his wife, Amanda, opened Toups’ Meatery, featuring modern Cajun cuisine. In October, they opened Toups South in New Orleans’ Southern Food and Beverage Museum. Here, he’s “broadening out to all of the South, everything from East Texas barbecue to South Carolina she-crab.