After years of serving “bigger-is-better” meals, some shrinking thinking has worked its way into the minds of restaurant chefs. Claims like “burritos as big as your head” used to be marketing advantages, but now a...
Restaurant industry members — who stayed out of the headlines during the recent salmonella outbreak that led to nine deaths and caused nearly 700 people to fall ill — are enthusiastically embracing recently unveiled...
The recession’s drain on sales in many high-end restaurants has set off a prix-fixe menu frenzy.Knowing that an empty seat pounds the P&L harder than one netting $30 for three courses, fine-dining chefs have created...
Call centers are terrific for handling phone orders smoothly and accurately, but their very necessity means a restaurant operation likely has a delivery operation. And when food leaves a restaurant's premises, there's...
Chris Bright may not be a scientific genius, but the president of 88-unit zpizza says he smartly recognized chaos theory at work at his Newport, Calif.-based chain two years ago. Repeatedly, customers would...
Declining food and beverage sales and dwindling cash flows have many restaurant operators seeking rent relief from landlords—and actually getting it.Whether landlords are concerned renters need help during the...
While running Koo Koo Roo and Famiglia Toscana Rosti, operator John Kaufman admired the fast-casual Pat & Oscar’s from afar, especially for the chain’s cult-like following in the San Diego market and...
SAN ANTONIO Pizza Patrón’s 2007 franchisee conference, founder and CEO Antonio Swad unveiled a drawing of the company’s store of the future: a free-standing, pad-built 1,200 square-foot unit with a veritable three-way...
