Content about Mediterranean

March 14, 2012
Beyond the Burrito
It used to be that beans in ethnic foods usually meant burritos. Today ethnic foods are showcasing beans in new ways.
December 2, 2011
Garbanzo eyes national growth
Garbanzo Mediterranean Grill is poised for growth
November 7, 2011
Having Words With: Chris Sullivan
A conversation with Outback co-founder Chris Sullivan about his new concept.
September 22, 2011
Mediterranean cuisine gaining favor
Ties to customer interests in ethnic, healthful foods
September 6, 2011
Outback's Chris Sullivan builds Carmel Cafe & Wine Bar
Inspired by dishes from Spain, Italy, Greece, Morocco and France, the cuisine is modern Mediterranean
September 5, 2011
Kevin Miles
Having Words With: Kevin Miles, president, Zoës Kitchen
September 1, 2011
Gordon Biersch unveils 'Lighter Side' menu
Upscale casual chain's new menu items have fewer than 575 calories
August 22, 2011
I Dream of Falafel
I Dream of Falafel opened its first unit in Chicago's Loop in 2009 and has evolved from there.
August 10, 2011
Q&A: Kevin Miles, Zoës Kitchen president
Zoës Kitchen has opened two new restaurants in the past week
August 8, 2011
Chefs weigh pros and cons of serving prized bluefin tuna
Chefs are exploring ways to meet demand within their own ethical comfort zones.
August 8, 2011
Enhanced social-media coupons allow for controlled distribution
Growing Mediterranean brand uses secure Facebook coupon to up its social-media profile.
August 4, 2011
A look at Daphne's new menu items
Daphne’s broadens its menu with salads and flatbreads.
May 30, 2011
Growth Chains: Little Greek

At first blush, Nick Vojnovic and Sigrid Bratic might seem like an odd couple as partners of the fast-casual Little Greek Restaurant chain.


Vojnovic, 51, a Corning, N.Y. native, is the gregarious, fast-talking former face of the Beef ‘O’ Brady’s sports pub chain, which he helped grow from 30 restaurants to 270 in 23 states during a dozen years as president of the chain’s parent company. He is also the former chairman of the Florida Restaurant and Lodging Association.


May 20, 2011
What’s driving the nation’s fastest-growing chains
Technomic: Menu innovation a key ingredient to building market share
April 15, 2011
Industry experts pick winners for ‘America’s Next Great Restaurant’
Industry watchers on which contestants are most likely to succeed
April 4, 2011
East meets fast
Restaurant industry has long road to recovery
April 4, 2011
Growth Chains: Zoës Kitchen revamps 
menu, decor to boost appeal
After three years of fine-tuning, Zoës Kitchen is harnessing the power of the Mediterranean diet to fuel expansion.

March 29, 2011
La Madeleine thinks small
Bakery and café chain the latest to offer downsized menu items
March 15, 2011
Zoës Kitchen promotes COO to president

Zoës Kitchen, the Mediterranean-flavored fast-casual concept, has promoted chief operating officer Kevin Miles to the post of president, enabling current chairman and chief executive Greg Dollarhyde to return to his role as executive chairman of the 45-unit chain.

Dollarhyde, who has piloted the Birmingham, Ala.-based concept since taking the reins in 2007, called Miles “an outstanding leader and a talented restaurant executive with extensive experience growing fast-casual restaurant chains.”

March 7, 2011
B&I brands find healthful programs can boost sales, customer engagement
Restaurant operators looking for proof that healthful foods can yield healthy profits need to get to work — literally.
March 3, 2011
NYC chefs offer a taste of spring
New York chefs participating at C-CAP event gave attendees an early taste of spring
March 3, 2011
Q&A: Antonio Ellek, Pasha's Healthy Mediterreanean
An interview with Antonio Ellek, founder and CEO of Pasha’s Healthy Mediterranean Cuisine
January 27, 2011
T.G.I. Friday's rolls out new menu items
Chain also adds brunch to Colorado restaurant
January 10, 2011
Operators open up to sales-driving ideas

This story is part of NRN's "2011 Forecast & Trends" special report.

A new year brings new opportunities. The challenge is anticipating what lies ahead.


According to restaurant operators and industry observers, the answer is better times. While many of the challenges of 2010 will linger, prognosticators see the economic dark clouds further parting, giving way to sunnier prospects for business.


January 7, 2011
Gold Star Chili adds burritos
Chain flavors rice with same spice blend used to season its chili
© 2012 Copyright © 2010 Penton Media, Inc.