February 2019 | Food Newsfeed
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February 2019

Breaking with Tradition

Few cuisines can start a heated debate faster than Italian food. Restaurant review sites are full of comments containing the words “authentic,” or “not authentic.”Some online reviews we’ve seen addressing authenticity in Italian restaurants include:“Not as tasty as calamari at authentic Italian spots.

Nolita Hall Brings Modern Italian Style to San Diego

Walking through the enormous 12-foot doors into the open-format space at Nolita Hall in San Diego, guests are faced with several enticing options. There’s a lounge with televisions, a shuffleboard court, and a U-shaped bar with a 60-foot skylight and custom-built split flap display announcing real-time flight information.

How Going Paperless Improves Restaurant Kitchen Management

Staying competitive in the restaurant industry requires near constant innovation. Restaurant owners and operators have felt mounting pressure to reduce costs, increase profits, and optimize workflow.Fortunately, restaurant technology keeps up with the demand for innovative, convenient solutions that pave the way for restaurant operators to grow their business.

After 'Disappointing' Year, Red Robin Plots its Comeback

Red Robin endured hard-earned lessons in 2018, chief executive Denny Marie Post said Tuesday afternoon, leading the burger brand to outline a full-throttle comeback plan.She admitted the year was, in sum, “very disappointing.

James Beard Foundation Announces 2019 Semifinalists

Awards season is about to kick off for the restaurant industry. The James Beard Foundation announced its always-anticipated list of restaurant chef award semifinalists Wednesday morning in advance of the 29th annual edition of the culinary world’s Oscars.

IHOP is Now America's Largest Casual-Dining Chain

IHOP continues to reap the benefits of last year’s eyebrow-raising campaigns as the brand transitions from a breakfast destination to an all-day dining destination.Even though the IHOb promotion debuted last June, IHOP’s sales are still steadily climbing.

Get the Most Out of Your Lease Agreement

Location, location, location. Whether a restaurant is opening store No. 1 or 51, finding the right spot is one of the first steps toward success. But beyond finding that magical location at the corner of Main and Main, restaurants must also perform their due diligence—possibly with the help of an attorney—to secure the terms, conditions, and, yes, rent that will put the operation in good standing from the very start.

BJ's Rides a Red-Hot Year to Long-Term Success

There’s no denying BJ’s Restaurants had a banner run in 2018. But CEO Greg Trojan doesn’t want to become a prisoner of the moment. Taking market share isn’t exactly a revolutionary concept for the 202-unit brand, founded in 1978 and public since 1996 (the company was known as Chicago Pizza & Brewery prior to August 16, 2004).

Liven Up the Wine Menu with Sips from South Africa

Winemaking in South Africa dates back to the 1650s when Jan van Riebeeck planted vines from France, the Rhineland, and Spain on his farm in the Cape. The country’s winegrowing region is concentrated in the southwestern tip of the country in the Western Cape province, home to some of the oldest viticultural soils in the world with rich biodiversity and unique maritime winds, thanks to its location where the warm Indian Ocean and cold Atlantic meet.

Applebee's Reports Best Run in 25 Years

Headed into 2018, Applebee’s revamped leadership set a goal to become the most improved restaurant brand in America. The target was ambitious for a few reasons. First the obvious one: To that point, nearly every headline about the chain fell into a series of painful categories.

Carrabba’s Banks on Off-Premises Sales and a Robust Loyalty Program

Carrabba’s Italian Grill may not get the same fanfare as the other restaurants under the Bloomin’ Brands umbrella, but this casual Italian chain with 200-plus locations may be suiting up for its moment in the spotlight after a recent quarterly earnings call from its parent company.

Yours Truly: 5 Reasons Plant-Based is Trending

Everyone knows by now that plant-based is a trend. At FSR it feels like we’ve examined it from all angles, including how and why. And it’s not just us who think so—after all, we’ve been asking the experts all along.

Delivery and Customer Service Fuel The Cheesecake Factory’s Comeback

After gaining momentum last year and turning two positive quarters toward the end of 2019, The Cheesecake Factory is continuing its positive streak. Delivery, online ordering, and improved customer satisfaction all contributed to a successful fourth quarter for the California-based company.

Forecasting the Future of Restaurant Industry HR and Tech

The future of restaurants is on display at the Austin-Bergstrom Airport where travelers-in-transit can grab a fully customized cup of hot or iced gourmet coffee, all prepared by a robot barista. Briggo, the company behind the robotic coffee houses, builds 40-square-foot craft coffee dispensaries and relies on humans only for re-stocking and maintenance.