December 2018 | Food Newsfeed
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December 2018

Take Advantage of the Low-ABV trend with Beer Cocktails

People aren’t drinking fewer alcoholic beverages in the U.S., but they are drinking less alcohol. Low- to no-alcohol cocktails are becoming regular bar menu additions, and session beer—beer that’s generally 5 percent alcohol-by-volume or less—has risen sharply in popularity over the past few years.

Yours Truly: It's Cool to Fail, If You Own It

I was chatting with chef Chris Cosentino recently and he said, “Failure is not an option.” We were talking about how, as a young executive chef, it felt perhaps easier to fail, as opposed to how he feels in his position now as a chef and owner, not to mention husband and father.

Del Frisco's Restaurant Group is Considering a Sale

Amid activist pressure, Del Frisco's Restaurant Group said it has “commenced a comprehensive review of strategic alternatives.” This review will consider a full range of options, the company said, including a possible sale of DFRG or any of its dining concepts.

Guest Satisfaction Scores Rise at Cheddar's

Darden chief executive Gene Lee admitted he’s “disappointed by the lack of progress in the top line” at Cheddar’s Scratch Kitchen. After reporting same-store sales declines of 4 percent in the second quarter of fiscal 2019, Darden’s most recent acquisition has tracked negative in six straight periods.

Food Packaging Design Tips, and Why it Matters

We all have days when we want a delicious dinner delivered right to our door. Luckily, many restaurants and meal delivery kit services are ready and waiting to fulfill that dream. But, poor packaging design decisions can ruin the experience.

Yours Truly: Authenticity For Restaurant Brands

In the December issue I introduced our 2019 Buyer’s Guide with a letter titled Tried, True, and Trendy. All the conversations that went on behind the scenes of that 57-item, 25-page guide demonstrated two things of importance to me.

Successful Restaurants Begin with a 5-Star Lease

As a restaurant owner, your primary focus is on delivering a memorable experience for your customers that is unparalleled by your competition. You dedicate time and energy to developing a mouth-watering menu with trendy refreshments, to be served by a team of professionals who are polite and friendly, while delivering a sought-after ambiance.

Fogo de Chão Names Barry McGowan New CEO

After 11 years leading Fogo de Chão, chief executive officer Larry Johnson is retiring from the position on December 31, the company announced. At the beginning of 2019, the Brazilian steakhouse’s current president, Barry McGowan, will move into the CEO role and join the board of directors.

Restaurants Go the Extra Mile with Marketing

Staffing and wages. Food costs and procurement. Revenue, traffic, and guest satisfaction. With all the concerns on restaurant operators’ plates, something is bound to fall through the cracks—and more often than not, it’s marketing and outreach.

Olive Garden is Changing—But Only Because it Can

Darden flagship Olive Garden hasn’t lacked for consistency. With same-store sales growth of 3.5 percent in the second quarter of fiscal 2019, revealed December 18, the classic 858-unit chain has reeled off 17 consecutive periods of positive gains.

TripAdvisor's 5 Tips for Online Success

Great restaurant brands are known for their quality and consistency. TripAdvisor Restaurant Marketing Leader Mark Goloboy thinks that’s as important online as it offline.READ MORE: Check out TripAdvisor's top chain restaurants in the country.

6 Hearty Reds to Break Out as Winter Rolls In

As temperatures cool and layers pile on, diners across the country tend to order more comfort food with richer, more familiar flavors. Red wine is this food’s natural accompaniment. Here are a few big and bold favorite selections.

Evolving Famous Dave's Plots a Virtual Future

The behavior of a third-party delivery user typically plays out as follows: Sort by proximity, or sort by cuisine. Where does that leave a restaurant that doesn’t box its food into a single category? This was a question Famous Dave’s chief operating officer Geovannie Concepcion found himself asking.

Buffalo Wild Wings Unveils Restaurant of the Future

Since being scooped up by Roark Capital-backed Arby’s Restaurant Group for $2.9 billion last February and taken private as part of Inspire Brands, Buffalo Wild Wings has installed several visible changes.

5 Tips for Building a Thriving Holiday Gift Card Program

The holiday season typically calls to mind idyllic scenes of sit-down family dinners or long talks around a fire. Whether celebrating Christmas, Hanukkah or an impromptu “Friendsgiving,” food is an integral part of the holiday season because of one shared characteristic: they bring people together.