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More in Research Reports

Jan. 22, 2011

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NRN 50: Well equipped

Kitchen equipment can add variety to a restaurant’s menu...More
Jan. 22, 2011

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NRN 5o: Setting the stage

Giving the menu a narrative backstory can entice and entertain customers...More
Jan. 22, 2011

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NRN 50: Waste not

Multiple uses for a single ingredient leads to fewer kitchen leftovers, more menu variety...More
Jan. 22, 2011

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NRN 50: Star power

While fame can drive sales, celebrity chefs must maintain restaurant standards...More
Jan. 22, 2011

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NRN 50: Power plates

Nutrition-packed 'superfoods' drive sales at health-oriented brands...More
Jan. 22, 2011

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NRN 50: Dare to eat

Challenging guests' gastric capacity can pay off in notoriety and profit...More
Jan. 22, 2011

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NRN 50: Big Burger business

Eager to capitalize on the trend, restaurants put their best and boldest flavors between two buns...More
Jan. 22, 2011

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NRN 50: Wake-up call

Operators find bottom-line boon with breakfast and brunch...More
Jan. 22, 2011

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NRN 50: Limited editions

LTOs drive traffic, help test new menu items and may provide relief from calorie-disclosure laws...More
Jan. 22, 2011

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NRN 50: Remodel citizens

Operators find kitchen renovations add menu versatility reduce labor costs...More
Jan. 22, 2011

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NRN 50: Home advantage

Local sourcing helps operators score points with green-focused customers...More
Jan. 22, 2011

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NRN 50: Economies of the scale

Concepts find expanding menus to include low-calorie dishes pays off...More
Jan. 22, 2011

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NRN 50: Party on

As economic conditions improve, observers predict a catering uptick...More
Jan. 22, 2011

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NRN 50: Snack attack

Between-meal munching has chains fortifying menus with mini offerings...More
Jan. 22, 2011

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NRN 50: Sipping on success

Alcoholic beverages increase sales, help distinguish concepts...More
Jan. 22, 2011

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NRN 50: Less is more

Small plates, prices satisfy consumers’ economic appetites...More
Jan. 22, 2011

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NRN 50: Dish du jour

The classic daily special makes the leap from afterthought to attention grabber...More
Jan. 22, 2011

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NRN 50: Hot to trot

Restaurant chains turn up the temperature on menu items...More
Jan. 22, 2011

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NRN 50: Extreme appeal

Restaurant chains cultivate curiosity, bulk up sales with indulgent offerings...More
Jan. 22, 2011

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NRN 50: Package deal

Operators entice diners with creative variations on the fixed-price meal...More
Jan. 22, 2011

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NRN 50: Weighing options

‘Barbell’ strategy balances high and low prices, indulgent and healthy menu choices...More
Jan. 22, 2011

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NRN 50: By design

Appropriate menu aesthetics promote spending, strong restaurant image...More
Jan. 22, 2011

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NRN 50: Making connections

Chains leverage blogosphere, social media to build menu buzz...More
Jan. 22, 2011

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NRN 50: Edible luxuries

Restaurants create marketing buzz with high-priced, opulent menu items...More
Jan. 22, 2011

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NRN 50: Be our guest

Visiting chefs, bartenders can generate attention that boosts traffic, sales...More

Latest Headlines

May 23, 2013

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Noodles & Co. files for $75M IPO

Company is first in restaurant space to file for initial public offering this year...More

May 23, 2013

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Coach Rick Pitino to give MUFSO 2013 keynote

Louisville Cardinals basketball coach to speak on leadership, success...More

May 22, 2013

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Fatburger to enter India

Menus in the new market for the brand will not include beef...More

May 22, 2013

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Jack in the Box names SVP of operations

Elana Hobson will focus on driving performance in the newly created position...More

May 22, 2013

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Chain restaurants face increased scrutiny

Communities big and small are increasingly trying to ban “formula” businesses...More

May 22, 2013

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Analysts: Yum plans to double U.S. Taco Bell sales

The company will focus on the chain’s menu and unit growth to drive sales...More

May 22, 2013

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Moderate foodservice growth expected in 2014

Technomic forecasts improved growth for the industry compared to 2013...More

May 22, 2013

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Red Robin focuses on upgrades

Results of remodel program better than expected so far...More

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