Content about Louisiana

January 17, 2012
NRN speaks with John Folse, Rick Tramonto about fine-dining restaurant
November 30, 2011
Brennan’s of Houston, which was devastated in September 2008 by Hurricane Ike, has returned
November 30, 2011
Brennan’s of Houston, which was devastated in September 2008 by Hurricane Ike, has returned
October 18, 2011
Wingstop's first new flavor in five years
October 17, 2011
Quick-service chain aims to add units in LA and San Diego
September 19, 2011
How the quick-service chain has found success with special offers
September 19, 2011
Popeyes Louisiana Kitchen launched its latest boneless chicken item as a LTO
August 11, 2011
Fun-loving burger concept pairs quality food with lively atmosphere
August 11, 2011
Popeyes, Burger King and Moe's debut playful new items
August 8, 2011
Aziz Hashim gave up a high-paying electrical engineer job to jump to quick-service restaurants. He now runs NRD Holdings LLC, which franchises Popeyes, Checkers and Domino's units throughout the country.
June 30, 2011
Atlanta franchisee purchases, expands Florida Domino's units
June 27, 2011
Brands tout victories in taste-test ads, even as experts warn of the risks
June 27, 2011
Recent government goings-on from across the country.
June 27, 2011
Recent government goings-on from across the country.
June 27, 2011
Louisiana Leaux line also features a kid’s meal
June 3, 2011
New bill in Louisiana would reward restaurants using local produce
June 3, 2011
New bill in Louisiana would reward restaurants using local produce
May 31, 2011
Church’s Chicken is now taking on the chicken sandwich king.
May 26, 2011
Chain's popular Wicked Chicken LTO is back
May 22, 2011
See who won this year's awards and check out photos from the celebration
May 18, 2011
New Orleans restaurateur also to be honored by NRA educational fund
May 16, 2011
Chain's spicy Wicked Chicken box is named the year's Best Limited-Time Offer.
May 11, 2011
It’s not polite to gloat, but it does make for good commercials
April 18, 2011
Diners’ desire to customize their food has become a long-standing trend, and some operators have found self-serve condiment bars to be a point of differentiation that can improve guests’ experiences and keep them coming back.

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