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.
I always knew I’d own a restaurant,” Barbara Lynch recalls of her childhood growing up in the South Boston projects. “Maybe a bar or a small—what we call a sub shop. Just because I thought I’d have a job, I’d be employed.” She...
While torrents of price hikes continue to rain down on restaurants, and consumer spending simultaneously is drenched by the depressing economy, foodservice operators also are getting pelted on the labor side of their businesses.Among the issues...
The second and final turn of the evening is over, and Raphael Lunetta plops down into a chair in the dining room of his restaurant, JiRaffe. A deep sigh and relieved wide smile hint that he’s glad this evening is over. Not that...
In 1989, chef Chris Ponte was working as a sous chef at The Pepper Mill Restaurant in Clearwater, Fla. One of the regulars was a retiree named John Manning who always requested simple meals, such as clear broth and unseasoned fish. Some chefs will...
When Janos opened on Halloween of 1983, Tucson, Ariz., hadn’t seen a fine-dining restaurant whose servers weren’t intimidating men dressed in tuxedos, and Southwestern cuisine was barely a glimmer in the eyes of a few unusual chefs.Chef-owner...
With the November elections less than seven months away, soaring food inflation is emerging as one of the most urgent issues confronting the nation, prompting lawmakers, presidential candidates and foodservice industry officials to promote...
GRAPEVINE TEXAS —Restaurant information technology executives are inspired to innovate from without as well as from within their own organizations, some of those professionals recently indicated. ...
GRAPEVINE TEXAS — Restaurant information technology executives are inspired to innovate from without as well as from within their own organizations, some of those professionals recently indicated. ...
GRAPEVINE TEXAS —Widgets, “clouds” and equipment-idling systems are among the emerging technologies prompting chief marketing officers and culinary professionals alike to explore new ways of engaging...
GRAPEVINE TEXAS —Even as information systems make deeper inroads into the restaurant landscape, the human element continues to be a key driver behind how and where hardware and software are applied...
