While several full-service dining chains have offered smaller and fast-casual versions of their concepts for a decade, more players looking to cut costs and expand their location options are starting to colonize the terrain. Uno Chicago...
A mid the deepest economic slowdown since the Great Depression, restaurant franchisors are enhancing or developing programs to broaden their franchisee bases as a means to grow business. Franchisors as diverse as KFC, Pizza Hut, Domino...
ATLANTA Church’s Chicken said it has launched two advertising platforms to interact with young, urban consumers. In addition to offering coupons via text message in a promotion called Be Heard, Church’s also will target a more multicultural...
Bar patrons at many upscale steakhouse restaurants are finding themselves in a whole new environment. They’re munching affordably priced crab cake sliders and sipping strawberry-infused Screaming Mimi drinks in the bar at The Palm. Or they’re...
Customers are the lifeblood of the restaurant business, and the ability to keep traffic flowing is essential, especially in challenging economic times. Restaurant operators employ different ways of managing relations with guests, and many have...
For most restaurant operators, making the best of a difficult economic climate requires an intelligent understanding of what consumers are thinking.That may explain why the Lake Forest, Calif.-based quick-service chain Del Taco recently hired Tom...
The following story is part of this week's special NRN 50 issue, Opportunities knocking: Open the door to bold thinking and unlock your profit potential. Non-subscribers and those who wish to purchase this single issue in its...
ARLINGTON Va. Full-service restaurants have the highest average base pay among franchised companies across multiple industries, according to a report released Monday by FRANdata, an independent research company here that tracks the franchise...
Glowing reviews and good marketing are integral to a restaurant’s success, but the menu may be the most important way a chef or owner impacts the customers. Consultants and academics agree that a little careful menu engineering, both in the mix of...
Tightfisted consumers increasingly are eating at home or picking up ready-to-eat meals from their local grocery stores. But savvy restaurateurs can lure them back during these tough economic times by offering carryout, curbside or delivery service...
