July 2017 | Food Newsfeed
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July 2017

Red Robin's Data-Driven Approach to Decision Making

Throughout the course of casual dining history, the path to profitability resembled a restaurant-arms race. If a company wanted to grow sales or EBITDA, it built more units. The larger the scale, the fatter the bottom line.

Tips and Service Charges Are Taxed Differently

On April 25, 2017, the IRS updated a fact sheet explaining the differences between tips and service charges. Service charges are generally wages, and they are reported to the employee and the IRS in a manner similar to other wages.

How BJ's Restaurants is Tackling 'Tall Industry Challenges'

BJ’s Restaurants was off to a strong second quarter before mid-May arrived. That’s when business started to soften and “tall industry challenges” weighed down the casual dining chain, which has seen its same-store sales decline for five straight quarters.

A Social Media Guide for Restaurants

So you’ve opened a new restaurant and are eager to spread the news. You’ve probably posted a few blurbs on social media, maybe even created an event on Facebook—but are still looking for a steady stream of hungry customers.

Buffalo Wild Wings is Banking on Boneless

Continually plagued by increasing traditional wing prices, Buffalo Wild Wings is going boneless.While the brand’s half-price Wing Tuesday has driven traffic to locations, historically high wing costs have lowered restaurant margins.

'Historically High' Wings Cripple Sales at Buffalo Wild Wings

Predications of a rough second-quarter review for Buffalo Wild Wings crashed into reality Wednesday afternoon, with the chicken-wing chain reporting “disappointing” results and negative same-store sales that brought yet even more questions bubbling to the surface.

Why Customers are Flocking Back to Outback Steakhouse

When it comes to the health and progress of Bloomin’ Brands, modest sales growth at its most recognizable brand doesn’t quite sum it up, said CEO Liz Smith in a conference call Wednesday. Rather the buzzword was traffic, and how increased guest counts and engagement are positioning the company for long-term prosperity amid an increasingly challenging landscape.

A New Menu Revitalizes Maggiano’s Little Italy

It’s no secret brunch is big these days. Families flock to it for kid-friendly leisurely meals, while boozy brunches in urban environments and college towns tend to draw those 25 years and under, according to research firm Crimson Hexagon.

In Portland, Willow Offers Industry Cooks Affordable Fine Dining

Only if you count the woman with the blue bangs by the wall do you get a dozen people behind the L-shaped countertop. She’s not a talker, but she’s got this unblinking, dreamy look. Maybe that’s why chefs and co-owners John Pickett and Doug Weiler hung her there.

Why Buy Clean Label Products?

Three-quarters of all U.S. consumers are making choices based on what they read on labels and what information is being provided to them via the media and other information outlets. They distrust products that include artificial and unfamiliar ingredients, according to Innova Market Insights.

Don't Let Political Talk Destroy Your Restaurant

With today’s contentious political climate, more and more people have steadfast opinions on the major issues and are debating and fighting with friends or co-workers either in person or on social media—where things can quickly get out of hand.

The End is Near for Tip-Pooling Restrictions

The U.S. Department of Labor is on the verge of handing restaurants a major victory. The DOL plans to propose a full rescission of the controversial tip-pooling restrictions put into effect by the Obama administration in 2011.

Del Frisco’s Looks to 'Bright' Future Despite Sales Declines

Given the initiatives and operational changes taking place behind closed doors, it isn’t surprising to see Del Frisco's Restaurant Group, Inc. take some lumps in the second quarter. The operating company of Del Frisco’s Double Eagle Steak House, Sullivan’s Steakhouse, and Del Frisco’s Grille missed expectations with total comparable restaurant sales declines of 2.

The Queen of Barbecue Fires Up Another Showstopper

Melissa Cookston likes to play with fire. “In a former life, I must have been a pyro because anything dealing with flames, I’m all in. Servers will say, ‘If you open that kitchen door wide enough, you’ll probably see her back there on that wood-fired grill because she loves charring things; she’s got those flames leaping up pretty high,’” she says.