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.
GRAPEVINE TEXAS —Technology companies are tackling integration of everything from Internet ordering and food safety management to employee training and support for menu labeling to help restaurant...
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...
When Red Lobster launched its expanded Fresh Fish menu, the key goal was for guests to realize the fish is never frozen, said Kent Wilson, senior vice president of marketing. “We offer fresh seafood and high-quality seafood...
Chefs or restaurateurs often say that their foodie inclinations were first inspired in their mothers’ kitchens. But when asked, Roger Berkowitz, president and chief executive of the Boston-based, 33-unit Legal Sea Foods chain, will flat out...
Aremark from Dennis Pierce’s daughter, a University of Connecticut student, helped spark development of the campus Dining Services’ line of Spa Foods.“She’s one of my better sources of input,” says Pierce, who is UConn’s director of Dining...
Commander’s Palace stands as a Victorian, turquoise and white monument to the glory of independent restaurants.While it has spawned sibling restaurants in such faraway places as Nevada and, soon, Florida, the Garden District destination has been...
Commander’s Palace stands as a Victorian, turquoise and white monument to the glory of independent restaurants.While it has spawned sibling restaurants in such faraway places as Nevada and, soon, Florida, the Garden District destination has been...
The development of Burger King’s Homestyle Melt Sandwiches limited-time offering was a team effort that grew from a love of toast. “[It] really was a good example of a bunch of departments working together,” says Kevin Houston, Burger...
During O’Charley’s ongoing brand revitalization program, president Jeff Warne last year turned his attention to pushing the envelope on a menu revamp for the 240-unit casual-dining chain. “I want menu ideas that scare me, ideas...
ARNOLD DOMINGUEZ: DEL TACOArnold Dominguez knows it’s going to be another one of those doom-and-gloom staff meetings when the person in charge of purchasing opens by saying, “Please don’t shoot the messenger….” Invariably of late...
