Alex Dixon

Off-Premise Dining Helps Denny's Bounce Back

Following a first quarter of lower than expected same-store sales, Denny’s bounced back with the launch of its off-premise dining platforms.Same-store sales rose 2.6 percent in the second quarter, while the brand’s revenue grew 7.

The Top 50 Emerging Restaurant Chains

Performance and potential earned restaurants a spot among this year’s FSR 50—that, and the fact that each has a portfolio of fewer than 50 units. We’re talking emergent chains, those that have a growing presence and a penchant for progress, be it defined as menu innovation, sales growth, brand expansion, or community support.

Snooze Wakes Up the Breakfast Scene

There’s a new meaning for “green eggs and ham” in Denver, Colorado, thanks to the commitment one breakfast-centric concept has made to sustainable practices.Founded in 2006 by brothers Jon and Adam Schlegel, Snooze, an A.

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.

Boutique Hotel Unscripted Brings Travelers and Locals Together

As boutique hotels pop up across the country, the line is often blurred between the hotel guests and those from local communities enjoying the experience. New hotel brand Unscripted is no exception.Launched by New York City-based Dream Hotel Group, the hotel line aims to adapt to each location in which it opens while building relationships with businesses within that city, including restaurants, distilleries, and breweries.

Fogo de Chão Pays Homage to its Roots with Revamped Design

Within the recently renovated Fogo de Chão in Beverly Hills, California, stands a 16-foot bas-relief rendition of the nearly 60-year-old monument O Laçador.The rendition is a nod to the gaucho monument constructed in Porto Alegre, Brazil, the home of the original Fogo de Chão location.

Restaurants Post Best Quarter of Sales and Traffic Since 2016

While restaurant industry performance has been dismal for the past six quarters, June’s results provided a bit of good news.The month’s sales and traffic growth were the best monthly performance since January, and the second quarter of 2017 posted the best results since the second quarter of 2016, according to TDn2K’s Restaurant Industry Snapshot.

The Top 100 Independent Restaurants—The 1800s

Imagine owning a restaurant that’s older than our Independence Day celebration. Impossible for most of us to grasp, but restaurants that have stood the test of time are lessons in excellence and entertainment.

The Top 100 Independent Restaurants—The 1900s

Imagine owning a restaurant that’s older than our Independence Day celebration. Impossible for most of us to grasp, but restaurants that have stood the test of time are lessons in excellence and entertainment.

3 Reasons Darden is Crushing the Competition

Darden Brands reported its Q4 2017 earnings Tuesday and, yet again, the company’s premier restaurants are outperforming the casual dining segment.Olive Garden posted a 4.4 percent same-store sales increase—its 11th consecutive quarter of growth—while LongHorn Steakhouse reported its 17th consecutive quarter of same-stores sales growth and an increase of 3.

Beer Festival Brewvival Revives Pub Dining in Charleston

For Edmund’s Oast brewpub in Charleston, South Carolina, supporting an annual beer festival is a way to generate traffic throughout an entire weekend. This year’s Brewvival, held on February 25, marked the eighth year of the event and is credited with bringing more than 1,000 beer enthusiasts into the city.

Will Trump Executive Order Boost Restaurant Jobs?

A new executive order from the Trump administration—issued Thursday and intended to scale back regulations and increase grant amounts for apprenticeship programs—could lead to an expanded restaurant workforce.

Guests Stand Up for Steak at NYC's Ikinari

A Japanese restaurant focused on thick-cut steaks and standing dining has expanded to New York City with its first U.S. location, which opened in February.Ikinari Steak was born out of founder Kunio Ichinose’s idea to make high-quality, thick-cut steaks more affordable for diners.

5 Surprising Dishes Using Lesser-Known Cuts

Some establishments look beyond the traditional, capitalizing on the lesser-known and often higher margin cuts that may otherwise go to waste, be repurposed for a different use, or ignored entirely.