Chuy’s is another restaurant brand feeling the labor burn. Largely due to increasing labor costs, the brand continued to experience restaurant-level margin pressure this past quarter, president and CEO Steve Hislop said.
Farm-to-table is certainly one of the buzziest restaurant concepts of the last decade, but Kevin Hermann, executive chef at The Porch’s Siena location in Upper St. Clair, Pennsylvania, wasn’t content to just employ the locavore moniker.
Famous Dave’s has been a blend of innovation and legacy over the course of its turnaround stretch. The barbecue brand’s second-quarter report reflected that strategy and promised more changes, including a fresh concept from its new barbecue star, Travis Clark.
Cheryl Henry expected the question. What would the next 90–100 days look like with her as CEO of Ruth’s Chris, a company led by Michael P. O’Donnell for the past decade? The answer: Not all that different.
Could Buffalo Wild Wings add betting to its menu? According to a statement per CNN Money and ESPN, the 1,200-unit chain is “actively exploring opportunities, including potential partners,” to take advantage of a Supreme Court call that opened the door for states to legalize sports wagering.
Sustainability is no longer considered a buzzword of the moment; it’s an ecological and financial necessity. Trimming waste, sourcing carefully, and making the most use of each ingredient are principles everyone should live by, but essential within the restaurant industry where more than 11.
There is no shortage of changes taking place at Kona Grill. The latest is the promotion of Jim Kuhn to president and chief executive officer, a move the company announced August 9 along with its second-quarter results.
People tell Raymond Griffin he’s nuts all the time. If they stopped, it might start to worry him. It would mean The Lost Cajun has become exactly what the status quo calls for—a story that fits one of the fastest growing full-service brands in the country.
TDn2K’s July snapshot showed growth for chain restaurants, but the overall picture was a bit concerning. The industry posted same-store sales gains of 0.5 percent during the month. However, this was measured against a very weak July 2017—the third slowest month in the past three years in fact.
Everyone knows delivery is booming as the millennial segment strives for convenience, ordering dinner through smart phones from the comfort of their own couches with Netflix streaming. For big chains like Dine Brands, Bloomin' Brands, Darden, and Buffalo Wild Wings, delivery is driving strategy and sales.
Growing up, one of my few restaurant jobs was hosting at the local Olive Garden. It was brief. Not as brief as the first time I’d tried restaurant work—I spent one evening training as a host at Outback when I was 16 and quickly returned to retail.
We all know restaurant businesses operate on razor-thin margins. As a result, operators appropriately focus on product quality, guest satisfaction, and managing prime costs to survive. But I’d like us to think differently for a moment—not just for the sake of the bottom line, but for a larger purpose as well.
We’re only halfway through summer, and already some parts of the country are seeing record-breaking numbers when it comes to the amount of tourists—great news for restaurants, who are experiencing an uptick in sales for the season.
For years, it was the local pizza shop and pizza chains like Domino’s that delivered dinner to your door in a half hour or less, or the meal was on them. Those were the days. Now most full-service eateries offer home delivery through third-party vendors like Seamless, Gruhhub, and DoorDash.
From the biggest players down to the startups, there’s a feeling around the restaurant industry that a second coming of casual dining has arrived. You see it touching all aspects of the business—service lifted by technology, simplified food preparation with a nod to better execution, new prototypes built around the customer experience—to provide just a small glimpse.