NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
As Americans become more obsessed with convenience and saving time, many use drive-thrus more regularly and expect their orders to be filled quickly, accurately and with a smile. For their part, operators are stepping up efforts to exceed carborne...
MINNEAPOLIS –Despite higher prices for many proteins, pork prices remain stable, thanks in part to a hog vaccine that worked better than expected and resulted in a bigger-than-projected supply...
No longer just a staple in Mexican restaurants, the avocado has found a starring role on menus throughout the country as chefs look beyond guacamole to find new ways to showcase the fruit’s rich taste and silky texture.From casual chains to...
IRVINE CALIF. —After years in Chapter 11 bankruptcy, the once-trend-setting Spectrum Restaurant Group is in the process of selling off the last of its core group of dining concepts, including...
Paul Brewster says he is a lucky man. The former executive for Charlotte, N.C.-based contract foodservice provider Compass Group says he now is living out his dream as co-owner of Fitzgerald’s 1928, an upscale tavern in Glen Ridge...
“It all began with a prayer by the Hollywood sign.” That’s probably true for millions of successful—and not so successful—wannabes in Los Angeles. This is a town where hope springs eternal when it comes to making it big.In this case, that’s the...
Danny York doesn’t let stock market declines scare him.It’s been a little more than a year since the chairman of Santa Fe Holding Company took his restaurant company public through a reverse merger with an already publicly traded shell company...
There’s a new fanatical religion that’s spreading through the food world like a common cold on a school bus. It’s based, at least loosely, on a book that paints a grim picture of the modern world and a rosy one of the world as it could be. It uses...
This is the second in a series of seven stories exploring the growth cycles of some of the industry’s hottest concepts. Each report will look at a different facet of the evolution of an emerging chain, from conception to financing to expansion...
America’s restaurants are under pressure. This year has witnessed increasing labor and commodity costs paired with waning consumer spending. Wholesale food prices have jumped 15 percent since 2006. July’s federal minimum-wage hike increased labor...
