Affordability, not discounting. It’s the foundation Red Robin believes will support long-term traffic and sales growth for quarters and years to come. But in the short-term? Challenging an increasingly value-focused casual sector isn’t always going to be pretty.
It is not easy to own and run a restaurant business. However, good lease terms are helpful for restaurant owners and may reduce the long-term costs of operating a restaurant and making necessary improvements.
Texas Roadhouse announced a key executive change, and it’s coming from within. The 558-unit, Louisville-based chain promoted Tonya Robinson to chief financial officer, replacing company president Scott Colosi, who served in the interim role since 2015.
Amid the current wave of powerhouse restaurant groups debuting one multimillion-dollar buildout after the next, it’s easy to forget that much of the restaurant industry is still made up of those ragtag owner-operated spots launched with a few bucks and a dream.
Antelope, Ostrich & Wild BoarChef James Gibney | British Beer Company | 13 East Coast locationsExecutive Chef James Gibney combined antelope, ostrich, and wild boar sourced from local Fossil Farms in New Jersey for a flavorful chili served at his annual BBC Game Dinner in January.
Pressed for time, a growing number of customers want to dine as quickly as possible and get in and get out of restaurants rapidly. To meet their client’s changing needs, many full-service eateries are introducing strategic practices to meet their guests’ needs such as curbside pick-up, paying the check by tablet, and quick and inexpensive power lunches.
As foodservice companies continue to find new markets to operate in, foreign reporting for tax purposes has grown in complexity due to an increased level of scrutiny in the last several years.U.S.-based foodservice companies with foreign subsidiaries use Form 5471 to report activity abroad on its U.
The year was 1958. Eisenhower was president, the hula hoop was introduced, and NASA arrived on the scene. And the first Pizza Inn opened. While Pizza Inn may not have changed the world like NASA, the restaurant, which featured high-quality pizza made from three types of homemade dough and pitchers of beer, left an impression.
Imported meats and proteins mix flavor and excellence to elevate full-service dining beyond what’s available domestically. From dry-cured Italian charcuterie to grass-fed, pasture-raised Australian lamb, restaurants are experimenting with countries, cuts, and categories in search of high-quality products for modern discerning diners.
If there is one thing that doesn’t change, it’s the fact that your food prices keep going up. Sure, there are some commodities that may drop in price due to seasonality, but if you look at the prices over the entire year, odds are they ALL have gone up, year-over-year.
Bravo Brio Restaurant Group rejected an acquisition proposal from Romano’s Macaroni Grill, the company announced May 15. The “unsolicited proposal” arrived May 9 and offered to purchase all of the fully diluted outstanding common shares for about $4.
For the first time since the second quarter of 2016, Famous Dave’s is back in the green. The barbecue chain reported net income of $998,000 in the first quarter, or 13 cents per share, compared to net loss of $1.
When culinary folks talk about charcoal, it’s typically in terms of a heating agent for barbecued and grilled food. Increasingly, however, mixologists and chefs are looking at one form of the substance—activated charcoal—to provide color, flavor, and texture to their menus.
Fifteen years ago, Chris Simms had an epiphany. Casual dining, as it stood for decades, wasn’t going to last into the 21st century. As millennials matured and rushed into the consumer pool, you could wave goodbye to the bargaining chip known as nostalgia.