October 2018 | Food Newsfeed
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October 2018

BJ's Sizzling Run Isn't Close to Over

After another quarter of gains, BJ’s Restaurants continued its streak of success in the casual-dining sector. Compared to last year, the 201-unit chain has executed one of the industry’s more impressive turnarounds.

The Cheesecake Factory Appears Ready to Buy Another Chain

While The Cheesecake Factory works to regain sales momentum, the company’s investments are heating up. Matthew Clark, EVP and chief financial officer, outlined the brand’s plans Tuesday afternoon to possibly acquire 14-unit North Italia.

Fail-Safe Tips on Storing Food in a Warehouse

Warehouses are located all over the globe for various industries, and they store millions of different types of products. There are different regulations for various warehouse uses, but none are more stringent than in food grade warehouses.

Chili's Comeback Strikes a Sweet Balance

When Chili’s nixed its LTO strategy in April 2017, it wasn’t solely about reducing menu complexity, size, and shifting operational focus to core items—there was a longer-term value play at hand. But developing a loyal base that expects everyday value, as opposed to those who seek it on a case-to-case and promotion-to-promotion basis, took some time to mature.

Texas Roadhouse to Raise Prices as Cost Battle Rages

For some time now, Texas Roadhouse’s guarded approach and its ability to control costs have toed a fine line. Has that challenge finally caught up to the high-performing steakhouse? Shares plunged 11 percent in after-hours trading Monday afternoon following Texas Roadhouse’s third-quarter review.

CEO: Confidence in Outback Has Never Been Higher

Bloomin’ Brands chief executive officer Liz Smith saw no reason to downplay Outback’s recent performance. “I have never felt more confident in the brand health, and where Outback is,” Smith said during an October 29 conference call.

Chef Tips: 3 Steps to Sizzle Profits Through Existing Menu Items

It’s true—many chefs dedicate a tremendous amount of time and effort to create specialty items, endless diversity, and innumerable choices through large and daunting menus. I know because I am a chef who was guilty of this thought process earlier in my career.

Loyalty and Longevity Win the Race for The Greene Turtle

Put a mobile device or tablet in every consumer’s hands and what happens to the sports bars and grills that once thrived in America’s dining scene? “The times have changed,” says Bob Barry, president and CEO of 47-unit legacy brand The Greene Turtle, “which means we have to change as well.

3 Ways to Use Yelp for Restaurant Marketing

Online reviews have been shown to influence 67.7 percent of purchasing decisions, according to Moz.84 percent of people trust online reviews as much as a personal recommendation (Bright Local data)74 percent of consumers say that positive reviews make them trust a local business moreWhile there are several platforms you could be looking at, Yelp is definitely one of the most effective marketing spaces online with 142 million unique users per month.

Craft, Curiosity, and Conversation on the Bourbon Trail

Dotted across the rolling hills of northern Kentucky are more than a dozen distilleries that form the nationally recognized Bourbon Trail. Ranging from famous to micro, they offer guests from around the world a glimpse into the production and taste of the most American of spirits.

Labor and Employment Guidelines for New Restaurants

Opening a new restaurant means navigating a maze of creative, logistical, and legal challenges that would make American film producer M. Night Shyamalan blush. From tricky wage and hour laws to devilishly short immigration forms, there are employment law hurdles lurking around every turn.

Sell More Wine this Winter with a Mulled Offering

It’s time to part ways with summery cocktails and start offering drinks that will warm guests. Mulled wine’s composition varies far and wide, but the hot beverage usually incorporates dry red wine; mulling spices such as clove, cardamom, allspice, nutmeg, and cinnamon; fruity additions like oranges and raisins; and a splash of brandy or port.

OpenTable CEO Steps Down as Kayak Takes Over

At the end of this year, OpenTable chief executive officer Christa Quarles will step down from the position. In an email to employees, she announced her departure earlier this morning. OpenTable went through major restructuring earlier this year when parent company Booking Holdings eliminated various positions, including chief financial officer role, and transitioned Quarles under Kayak CEO Steve Hafner.