There are now three Shake Shacks in New York City and another on the way. The upscale quick-service concept is owned and operated by the Union Square Hospitality Group, or USHG, of which restaurant impresario Danny Meyer is chief executive. The...
BOSTON Most of the largest chains in the restaurant industry say 2010 commodity costs are likely to remain flat from 2009 levels, or rise only slightly, according to a new report from restaurant securities analyst Jeff Farmer at Jefferies & Co...
MAITLAND Fla. Sonny’s Real Pit Bar-B-Q has plunged into the world of social media and networking with memberships at, and new activities tied to Twitter, Facebook, YouTube and LinkedIn, officials said.The 128-unit, Maitland-based family-dining...
THE COLONY Texas Amid a growing number of franchisee-incentive programs in the pizza segment, Pizza Inn said Monday it was renewing a program that led to 13 new development agreements in the first six months of the year.The 300-unit Pizza Inn said...
ATLANTA Huddle House, based here, turned 45 years old this year and celebrated by launching a sleek new logo and several social-media profiles. —But the new look isn’t part of some midlife...
KANSAS CITY MO. McDonald’s operators here asked patrons to submit two-word slogans about the chain’s new Angus Third Pounders, which were then publicized on towering digital billboards. ...
Restaurant operators are finding that hosting business meetings can be good business when it comes to boosting their sales.As companies hard-pressed by the recession cut travel expenses and reduce conferences, high-end steakhouses are providing...
The quick-service value deals just keep on coming, and operators don’t expect them to end any time soon. Most recently, Burger King entered the $1 burger battle with news that it would roll out a $1 double cheeseburger to all U.S...
Although prices for many commodities have fallen in the past year, the continuing pressure on restaurateurs’ top lines means that the bottom line will keep getting intense scrutiny for the foreseeable future.That means that the relationship...
Most consumers haven’t minded forgoing fancy foods and large portions during the recession, but they are expecting better quality and more convenience when dining out. And that’s just what they’re getting, according to industry observers...
