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HOUSTON Landry's Restaurants Inc. said Monday it expects a decline in fiscal 2008 revenues after slow sales and losses related to closures and damages from Hurricane Ike last fall. Landry’s said it expects to report $1.1 billion in total...
Restaurants can be important fixtures in their neighborhoods, but some operators take a different tack, opening temporary eateries to suit the needs of festivals, holidays or even just hungry dinnertime customers.Spiegelworld, a traveling show...
Bar patrons at many upscale steakhouse restaurants are finding themselves in a whole new environment. They’re munching affordably priced crab cake sliders and sipping strawberry-infused Screaming Mimi drinks in the bar at The Palm. Or they’re...
With special-events business down at restaurants, many chains are adding or stepping up existing catering efforts.While catering can become a substantial profit center, establishing a catering business within a restaurant organization also can...
Though expanding a business abroad can mean navigating a labyrinth of legal red tape, distinct cultural traditions and wildly varying culinary preferences, a number of restaurant chains have found the world full of untapped potential for their...
Customers are the lifeblood of the restaurant business, and the ability to keep traffic flowing is essential, especially in challenging economic times. Restaurant operators employ different ways of managing relations with guests, and many have...
Our mothers have been telling us for years that we shouldn’t eat between meals. Today, however, snacking has emerged as its own daypart, and experts forecast it will continue to grow steadily. Stan Frankenthaler, executive chef and...
Afew years ago, Buffalo Wild Wings executives would scout a new market, only to find rival Don Pablo’s already had snatched up the best real estate. The economy’s free fall, however, has scotched many chains’...
Facing a year where the economic downturn could put a damper on indulging in imbibing rituals such as a wine paired with luxurious dinners or creative cocktails, many bartenders are thinking long-term rather than latching on to gimmicky trends to...
Prompted by the need to be where the people are and reduce overhead costs, a growing number of operators are taking their fare on the road—literally.Across the country, truck-based foodservice operations are serving up such moveable feasts as...