As I was hauling our home recycling bins to the curb the other night, I reflected on the recycling practices of a few fast-casual restaurants where I’d eaten recently. In contrast to the vast majority of quick-service...
Dine Originals, an umbrella organization that aims to strengthen independent restaurants’ abilities to compete against better-financed chains, is reorganizing in the wake of a costly tax battle with federal...
“Aging” may be a desirable term when applied to steaks, but at least some of the steakhouses that serve them are combating the notion that their concepts are past their prime.As they compete to expand geographically...
CHICAGO Sportservice division of Buffalo, N.Y.-based Delaware North Cos. —Interactive cooking, long a staple in on-site accounts at colleges, universities and businesses, is gaining traction at sports...
Quick-service chains are stepping up already increased a.m. efforts to feed time-pressed consumers by making breakfast-on-the-go more convenient. While a few long-time breakfast leaders, namely McDonald’s...
ANN ARBOR MICH. —Everyone knows that Borders bookstores sell a lot of books, but few book buyers would be expected to know that the stores’ cafes sold $112 million in...
Charlie Trotter, who has become an internationally recognized chef and restaurateur since opening his namesake fine-dining restaurant in Chicago’s Lincoln Park neighborhood 20 years ago this summer, is not resting on...
Branding a restaurant company’s concept—touting its food, service, ambiance and personality—is a no-brainer for operators. Observers long have said that, especially in times of declining sales, concepts with a...
