May 2017 | Food Newsfeed

May 2017

Buffalo Wild Wings' CEO: Millennials are a Challenge

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.

A New Way to Pick the Best Restaurants in the Country

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.

Report: Guest Satisfaction Directly Affects Restaurant Sales

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 Ushers in a New Digital Age

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.

How Recycling Packaging Can Help Your Budget and the Environment

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.

The Secret Behind America's Steakhouse Renaissance

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.

As Sales Decline, Cracker Barrel Plots a Path Forward

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.

Nominate Products for FSR's Annual Buyer's Guide

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.

Why Speed Still Rules in Restaurants

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.

Can Off-Premise Dining Save the Restaurant Industry?

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.

New York City Doesn't Care About the Menu-Labeling Delay

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.

Chicago's Classic Diner with a Food-Hall Twist

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.

The Rise of Rum and America's Love Affair with Tiki

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.

4 Benefits of a Cloud-Based Point-of-Sale Solution

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.