Ron Ruggless

Southwest Bureau Chief,
Nation's Restaurant News

Phone: 214.366.4391

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Ron Ruggless covers the states of Arizona, Arkansas, Kansas, Louisiana, Missouri, Mississippi, New Mexico, Oklahoma and Texas.

He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles have appeared in Food & Wine and Self magazines.

Wetzel’s Pretzels puts animated twist on menu boards
Snack brand to roll out animated bakers on new digital screens systemwide
Bertucci’s to expand rollout of open kitchen
“Kitchen” format offers higher-end dining experience, CEO says
Inside Bertucci’s open kitchen format
The new format debuted in June in Nashua, Mass., and in November in Braintree, Mass.
Pie Five evolves as fast-casual pizza matures
Randy Gier, CEO of parent Pizza Inn, discusses changes at the concept
TGI Fridays hones design, operations in refranchising push
Brand aims to revive its bar heritage
McAlister’s Deli names Carin Stutz president
Former Così CEO succeeds Frank Paci
Cheddar’s CEO expects slower growth
Ian Baines says chain will focus on fine-tuning the guest experience
Cracker Barrel 1Q profit rises 25.3%
Family-dining chain positioned to grab travelers as gas prices drop
Cracker Barrel gears up for busiest day of year
Family-dining chain sells 1.4 million meals over Thanksgiving week
Wendy’s, Panda Express, others capture attention with hashtags
Hashtags help brands connect social media with customer base, expert says
Sonic unveils new research and development center
Headquarters venue provides state-of-art facility for creating new products
Inside Sonic's new Culinary Innovation Center
The quick-service operator has invested more than $1 million in the facility
Luby’s reduces Cheeseburger in Paradise unit count
Company rebrands some locations as Fuddruckers
Pollo Campero debuts new prototype in Dallas
Chicken concept aims to keep Latin consumers, appeal to broader customer base
Inside Pollo Campero's new prototype
The Latin chicken chain opened a new location in Dallas this month
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