More in Segments

The buffet operator is revamping its menu, service style and corporate culture...More

Buffalo Chicken LTO combines two existing items to generate big sales...More

The multiconcept operator is being honored with the Innovator of the Year Award from Restaurant Hospitality magazine...More

The always-ideating chef prioritizes philanthropy, sustainability...More

The company is growing its Original SoupMan restaurant and retail lines...More

The dine-in movie theater merges table service and upscale cuisine with a film-watching experience...More

Richard Berman shares his thoughts on the futility of restaurants attempting to appease animal-rights activists...More

Restaurants are increasingly using superfoods to differentiate their healthful menu offerings and generate sales from health-conscious consumers...More

Restaurants are increasingly co-locating or developing new brands within existing ones to use space efficiently and cut costs...More

Editor-in-chief Sarah E. Lockyer discusses the MenuMasters Award recipients and the rest of the April 29, 2013, issue of NRN....More

Sales accelerated in March after slipping in the first half of the quarter...More

Taste & Share menu features seven dishes designed for sharing...More