Nation’s Restaurant News teams up with Datassential and its Firefly data platform to present a look at the restaurant landscape that tracks the performance of the largest 500 chains.
Since President Barack Obama’s calls earlier this year to improve the safety of the U.S. food supply, agency officials recently have issued several draft guidelines related to specific types of produce, and lawmakers now are working on a major...
Red Mango, Nation’s Restaurant News’ 2009 Hot Concepts! award-winning tart frozen-yogurt concept, gets its name from the color of a mango just before it reaches its ripest state and turns yellow.The name reflects the company’s commitment to...
Doug Tomlinson says frustration drove him to create Vino Volo, an upscale airport wine bar concept. An oenophile who worked as a management consultant for Deloitte Consulting LLP, he recalls returning from a business trip in...
If Chris Simms were one of the canines photographed on the walls of his Lazy Dog Café restaurants, he’d be a young lab, sprinting for that metaphoric tennis ball of high-volume sales while others in the casual-dining pack remained...
Tom Ryan, the founder of 2-year-old Smashburger, says he realized in the late 1990s that consumers wanted an upgrade from the typical quick-service burger—but without the full-service wait times or the $9 casual-dining price tag. ...
Joe Fugere, owner of four-unit Tutta Bella Neapolitan Pizzeria, is one of only a few people in the United States able to recreate an authentic Neapolitan pizza. Trouble is, he doesn’t want to. Since the beginning for Seattle...
After more than 34 years in the United States, Filipino-born Veny Gapud still has a strong accent, and although she has at times encountered gender or race discrimination, she has not let that erase her uniqueness or deter her from advancing in...
With the recession putting an unprecedented squeeze on casual dining, the segment that came to life in the 1970s offering fern bars for singles is now pursuing that group’s progeny actively as it works to lure back lapsed customers. ...
Many of the major U.S. foodservice operators working to build sales and profits as a safeguard against unforeseen expenses in their most recent completed fiscal years found time to be no ally, as recessionary pressures mounted with each passing...
The day-to-day efforts of John Dunion, Michele Varian and Jeff Tunks are crucial to the success of their respective companies. As the executives charged with buying the food that fuels each of their brands, they have far-reaching responsibilities...
