The economy may be bad, but Ruby Tuesday’s culinary department says it keeps its sights on long-term goals. Even as the chain introduces short-term offerings to get customers in the door, it never strays from the long-term focus on offering a broad range of dishes at different prices, says Andy Scoggins, the casual-dining chain’s vice president of culinary and beverage. That emphasis on variety and quality, Scoggins says, is the key to creating a successful menu, regardless of the economic ...
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!