Gary M. Stern | Food Newsfeed
Continue to Site

Gary M. Stern

Restaurants, and the Fight to Survive Rising Minimum Wage

Where New York and California go, the rest of the country often follows. New York City raised its minimum hourly wage to $15 an hour on January 1, matching rates in Seattle and San Francisco. California’s minimum hourly wage is now $12 an hour but is expected to spike state-wide to $15 in several years.

Can Family Dining Survive the Changing Times?

In a study of restaurant chains in 2018 by TDn2K, a Dallas-based research firm, nearly all facets of dining out, including fast casual and quick service, showed expanding revenue except for one segment: family dining.

The Breakfast Wars Heat Up for Full-Service Restaurants

Breakfast used to be an afterthought at most full-service eateries, but no longer. Now a number of restaurant chains specializing in breakfast such as First Watch, Black Bear Diner, and Metro Diner are showing steady growth and intensifying the competition against long-standing rivals like IHOP and Denny’s.

Why it's a New Era for America's Classic Sports Bar

For many years, the array of sports bars across the country, including the largest chain Buffalo Wild Wings, mid-sized Miller Ale House, and smaller chains like Glory Days Grill and Arooga’s Grille House & Sports Bar, as well as independents, kept fans happy.

What Top Restaurants are Doing to Win The Labor War

When The Cheesecake Factory announced its second-quarter earnings in August, its stock dipped 14 percent the next day. That happened despite the fact that its same-store sales rose 1.4 percent and revenue jumped 4 percent.

Is Self-Delivery the Future of Restaurants?

For years, it was the local pizza shop and pizza chains like Domino’s that delivered dinner to your door in a half hour or less, or the meal was on them. Those were the days.  Now most full-service eateries offer home delivery through third-party vendors like Seamless, Gruhhub, and DoorDash.

Romano’s Macaroni Grill Hits the Comeback Trail

In Frank Sinatra’s “That’s Life” he crooned, “Each time I find myself flat on my face/I pick myself up and get back in the race.” And that description fits Romano’s Macaroni Grill, a full-service Italian eatery based in Denver that has faced severe doldrums, but is showing recent signs of bouncing back.

Are Full-Service Restaurants Up to Speed with Consumers?

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.

In Tech Era, Why Service is More Important than Ever for Restaurants

In many businesses—perhaps best exemplified by Amazon—artificial intelligence and data analytics are driving the way to capture audience and boost revenue. And while these technological tools have their place in restaurants, some owners contend that old-fashioned customer service, getting to know your clientele and making them feel special, counteract the increased competition from prepared meals and at-home delivery services.

Can Mexican Chains Keep Pace with the Health-Conscious Movement?

Who could resist sitting down to a chicken burrito filled with cheese, rice and beans, a scrumptious quesadilla or delectable nachos topped off with a margarita? Sit-down Mexican chains such as On the Border, Abuelo’s, Cantina Laredo, and Uncle Julio’s, to name a few, have been capitalizing on satiating consumer preferences for tasty Mexican food for decades, which has led to expansion in many cases.

Can a Barbecue Chain Ever Rule America's Dining Scene?

By the end of 2016, McDonald’s had amassed 36,900 retail shops globally, Burger King 15,738 outlets, and Pizza Hut 11,000 eateries. While burger and pizza chains have expanded exponentially, consider some of the largest barbecue chains in the U.

Why the Classic Steakhouse Still Reigns in America

Restaurant fads arrive almost daily these days. Ramen and Asian fusion are in, restaurant kiosks proliferate, and tablet eateries, executed without servers, are spiking, and The New Yorker recently profiled a “pan-Soviet fusion” eatery located in, where else, Brooklyn? But there’s one trusty standby that never seems to fade: the classic steakhouse.

Eatertainment: The Next Frontier for Casual Dining

When two savvy entrepreneurs launched Dave and Buster’s, a 40,000-square-foot eatery in a Dallas warehouse in 1982, where diners could play games, they likely didn’t know it would result in a new restaurant concept: “eatertainment.