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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
Jan. 22, 2011

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NRN 50: Selling comfort

Serving familiar, satisfying food lures diners during good and bad economic times...More
Jan. 22, 2011

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NRN 50: For your convenience

Concepts capitalize on busy consumers’ desire for snappy service, portability...More
Jan. 22, 2011

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NRN 50: Profitably late

Restaurants burn the midnight oil to capture lucrative market share...More
Jan. 22, 2011

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NRN 50: Caffeine scene

Increased coffee demand perks up chain sales...More
Jan. 22, 2011

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NRN 50: Beverage boom

Chains flood market with sales-boosting smoothies, teas and juices...More
Jan. 22, 2011

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NRN 50: Have menu, will travel

Operators eye larger profits from delivery, off-premise catering initiatives...More
Jan. 22, 2011

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NRN 50: Getting real

Consumers’ cravings for authentic ingredients compel operators to promote natural products...More
Jan. 22, 2011

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NRN 50: Guest stars

Chain promotions tap customers to help with menu development...More

Latest Headlines

May 18, 2013

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NRN on scene as 2013 NRA Show opens

More than 60,000 restaurant industry professionals are expected to attend...More

May 18, 2013

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Marketing execs stress importance of employee engagement

Restaurant industry leaders say employees are crucial to connecting with consumers...More

May 17, 2013

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Chef Jet Tila launches Kuma ‘snow cream’ concept

Los Angeles chef/owner aims to re-create success of the Pinkberry chain...More

May 17, 2013

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How restaurant chains handle viral speculation

PR expert says the best tactic could be to “let it ride”...More

May 17, 2013

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Outback to debut steak flights

The chain revealed the new menu item on Google Hangout...More

May 17, 2013

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Qdoba same-store sales decline in 2Q

The brand weighed down performance for Jack in the Box Inc....More

May 16, 2013

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Chipotle to expand tofu test to all California units

Sofritas, a vegetarian protein, will be available throughout the state in June...More

May 16, 2013

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Golden Corral to add smaller units

Executives say the scaled-down model has proven to work for the buffet chain...More

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