During O’Charley’s ongoing brand revitalization program, president Jeff Warne last year turned his attention to pushing the envelope on a menu revamp for the 240-unit casual-dining chain. “I want menu ideas that scare me, ideas that are on the edge,” Warne says. The man he tapped for the job was a former colleague at T.G.I. Friday’s, Stephen Bulgarelli, a chef who told O’Charley’s to “expect the unexpected” when he joined the Nashville, Tenn.-based chain. ...
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