As management differences escalate between Buffalo Wild Wings and activist investor Marcato Capital prior to the company’s annual shareholder meeting June 2, CEO Sally Smith issued a letter defending the company’s approach.
Renzell is out to disrupt the restaurant industry’s rating system, a process it believes is too “subjective” and flawed overall. Renzell’s ratings are data driven and based on a proprietary algorithm coupled with comprehensive reviews from its members.
While same-store sales, traffic, and revenue remain drivers for restaurant performance, customer satisfaction could be the key to predicting the future. Simply, are guests satisfied? And are they coming back? The TDn2K company, White Box Social Intelligence, launched its “Restaurant Guest Satisfaction Snapshot" on Tuesday, which reveals insights based on consumer feedback and satisfaction from more than 193,000 units and 620 brands.
Denny’s is diving into the off-premise pool. On Tuesday, the classic casual dining chain rolled out a new ordering platform that allows guests to place a mobile or online order for takeout or delivery.
Restaurant kitchens are like air traffic control centers, with food products, ingredients, and fresh foods coming in every day. Amidst all the activity that chefs and kitchen staff are focused on—quality control, food storage and preparation, presentation, and cleanup—a lot of packaging comes and goes.
Steakhouses are enjoying a renaissance these days. These newer renditions still boast the clubby vibe, stiff cocktails, and giant steaks that made classic steakhouses famous, but restaurateurs are putting a more contemporary spin on the concepts and menus, and chefs are stamping their own signatures on classic dishes.
Despite results that “performed below our internal expectations,” Cracker Barrel raised its earnings guidance for the fiscal year following its third-quarter report. Sandra B. Cochran, the company’s president and CEO, said during a conference call that marketing and advertising didn’t deliver the sales and traffic the brand hoped.
The December 2017 issue of FSR will feature the fifth annual Buyer’s Guide, an overview of the best new products for full-service restaurants—including food, ingredients, chef's gear, kitchen equipment, table service, bar ware, and technology—that operators should be aware of in 2018 for ideas and innovation.
The 20 years from 1980 to 2000 were those of significant innovation and technical development here in the U.S., driven primarily by our constant pursuit of higher technology and more modern conveniences.
As casual dining chains struggle to maintain market share, many brands are looking to off-premise occasions to cushion against ongoing challenges in the segment. Executives from several large casual dining chains pressed the growing importance of carry-out and delivery orders in recent quarterly earnings calls with investors.
Known for his “less is more” approach to cooking, Chef Kook talks about the alternative techniques for preparing fish that he’s introduced to Hugo’s, a $14 million restaurant that just celebrated its 20th anniversary.
Springtime in New York just got a whole lot more interesting. Forget the federal government, the Big Apple announced Thursday that it plans to enforce the same calorie-labeling laws recently delayed (again) by the Food and Drug Administration.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts. And chefs and other full-service professionals are taking advantage of the trend, leveraging food-hall space to kick the tires of the quick-service segment and try out either limited versions of their full-service menus or big ideas they’ve developed over the years.
In January I joined bartenders from Istanbul and Vienna to judge a Diplomático Rum competition in Budapest. One by one, enthusiastic Hungarian barkeeps took the spotlight, showing off concoctions starring the spirit—my favorite featured pineapple juice and Ethiopian cold-brew coffee—that they hoped would garner them a plane ticket to Venezuela for the April finals.
Owning and running a restaurant is no small task. The day-to-day consists of long hours and hard work. Having a firm grasp on the day-to-day details is the key to business success. It is important for restaurant owners to have a strong insight into all areas—staffing, inventory, customer preferences, menus, promotions, and profits—in order to effectively command their business.