Content about Chal

April 20, 2012
MenuMasters 2012: Wendy's
‘W’ bridges value, premium burger gap for QSR
April 16, 2012
Growth Chains Update: Class of 2007
Revisiting three aspiring concepts that weathered five tough years.
December 19, 2011
An inconvenient truth
C-stores, supermarkets target QSR customers with affordable prepared dishes
December 5, 2011
Looking at sexual harassment in the restaurant industry
Industry remains under fire for sexual harassment, but total claims fall nationwide
August 8, 2011
Hot Concepts! 2011: Crave
Casual chain weathers recession 
with upscale touches, value focus
May 25, 2011
Famous Dave’s founder takes on nation's pitmasters
Dave Anderson cooks on Food Network barbecue contest
April 15, 2011
Industry experts pick winners for ‘America’s Next Great Restaurant’
Industry watchers on which contestants are most likely to succeed
April 14, 2011
Operators: Business is tough, 'touch and go'
Restaurateurs storm Capitol Hill during NRA Public Affairs Conference to discuss health care reform, job creation
March 9, 2011
The heat is on at the bar
Mixologists shake up cocktails with spicy flavors
January 21, 2011
NRN 50: Flexible buying
Commodity-pegged menus keep food costs down for smaller concepts
January 21, 2011
NRN 50: Getting real
Consumers’ cravings for authentic ingredients compel operators to promote natural products
January 21, 2011
NRN 50: Green pastures
Amid growing demand, restaurateurs find increasing success with sustainable offerings
November 7, 2010
Menu conference highlights future food trends
Local sourcing, new menu-labeling laws and the need to develop limited-time offers at lightning speed were top of mind for attendees at the annual Menu Trends & Directions conference held in Orlando, Fla., last month.
October 18, 2010
Local sourcing proves problematic for large national chains

This year, the 1,000-plus-unit Chipotle Mexican Grill chain expects to serve more than 5 million pounds of produce sourced from local farms around the nation. The fast-casual burrito specialist also is planning to increase its dependence upon local sourcing by purchasing additional produce from smaller producers.


September 26, 2010
Analysts: Prepare for higher food costs
Guest traffic imperative to offset increased costs
September 19, 2010
On the menu: Ellerbe Fine Foods
When two Louisiana 
natives teamed up a 
little more than a year ago to create Ellerbe Fine Foods in an old gas station in Fort Worth, Texas, they weren’t expecting to gain national attention.

September 13, 2010
Michelle Obama urges industry to step up efforts in obesity fight
First lady asks restaurants to add more healthful options for kids
August 23, 2010
Courting frugal customers with compelling offers, service
It would seem as if recession-weary consumers would be ready to make like Paris Hilton and spend, spend, spend. But it appears that a more Frugal Fanny-like consumer is emerging from the Great Recession, according to a new report from market research firm The NPD Group.

August 23, 2010
On the Menu: Hudson Hall

For those who ever thought they’d never have another occasion to experience college dining once they graduated from university, along comes Hudson Hall, an upscale version of a collegiate mess hall that is nothing like any Ratskeller ever frequented before.


August 2, 2010
High-tech dispensers boost beverage sales
Operators see results from Coke's new Freestyle machine
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