Houlihan's

Chef Michael Slavin Joins Houlihan's, Inc as Director of Culinary

This week, Chef Michael Slavin joined the ranks of Houlihan's, Inc, as director of culinary, leading culinary innovation for the 85-location chain headquartered in Leawood, Kansas.Chef Slavin brings over 20 years of culinary experience and will be charged with leading product innovation for the company’s three brands: Houlihan's, J.

Houlihan’s Offers 29 Days of Free Food on Leap Day

Houlihan’s is gifting the opportunity to receive 29 days of free Houlihan’s entrées to approximately 205,000 U.S. citizens on February 29. According to the U.S. Census Bureau, that figure is the amount of leaplings—those with a Leap Day birthday—living in the U.

Houlihan's In Hershey, PA Earns Two Company Franchise Awards

Houlihan’s in Hershey, Pennsylvania, received two national franchise awards for 2015. At the 2015 Houlihan’s Conference Awards Ceremony in Amelia Island, Florida, the Hershey location earned the prestigious 2015 Operation of Excellence Award and Top Sales Award for its dedicated commitment to brand standards and leading sales nationwide.

Franchise Businesses Expect Strong 2015

Franchise businesses are expected to outpace the rest of the economy in terms of growth and job creation this year, according to a report released last week, with the full-service restaurant segment predicted to grow 1.

Houlihan's Emerges from Recession More Profitable

Acclimating to life after the recession has been a bumpy ride for many brands. Bravo Brio Restaurant Group reported a third-quarter sales decline of 5.8 percent this week, while Famous Dave's third-quarter sales declined a similar 5.

Houlihan's Uncorks Recycling and Reuse Program

Houlihan’s Restaurants, a modern American restaurant and bar, announces a new partnership with ReCORK, a U.S.-based natural wine cork recycling program dedicated to keeping corks out of landfills and repurposing corks into practical products.

Houlihan's Primes Updated Prototype for Franchisees

Houlihan's Restaurants, an American restaurant and bar known for its indie spirit, social bar scene, and menu adaptable for modern lifestyles, is looking to expand its presence through franchising with a new restaurant model suited for today's economic climate.

Holiday Happenings, from the Sublime to the Ridiculous

Ho! Ho! Ho! How does your restaurant tap into the holiday season?Some concepts look to indulge their guests with unique menu items, while others embrace a more whimsical approach.The Sublime Latitude 41 Restaurant, a Dean James Max concept that serves modern American cuisine, is going for the indulgence route.

Tweets @Houlihan's Get The Word Out

Houlihan’s customers are the voice of the chain’s new marketing campaign.‘Houlifans’ are using Twitter to declare their love of the 85-unit casual dining brand, and the company is then using the comments blown up into giant billboards, reprinted on table tents, and on its website.