NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
Taking a cue from Japanese businessmen and tourists, a growing number of Americans are sipping shochu with simple meals of grilled meats and fish, tempura, sashimi and noodles, in izakayas, or informal, pub-like Japanese eateries found in some...
With a national calorie-posting mandate on the horizon for chains with 20 or more units, signed as part of the federal health care bill, restaurant-goers are welcoming the notion of menu transparency, according to a survey by trend tracker Mintel...
The New York City Department of Health and Mental Hygiene said Tuesday it has finalized plans for a letter-grade inspection system set to begin in late July for the city’s 24,000 restaurants...
Many restaurants, especially those with limited bar space, are turning to tableside cocktail service to provide more customers with the hand-crafted drink experience...
Family-dining chains are well-positioned to take advantage of rising consumer confidence with their diverse menus, flexible price points and family-friendly atmospheres, according to new research from consulting firm Technomic Inc...
Benihana Inc. credited a “renewal program” at its flagship teppanyaki concept and the improving economy as it posted a 57.6-percent jump in fourth-quarter profit and recorded its first positive same-store sales in nearly two years...
For Edie Ames, a 30-year foodservice veteran and incoming chief operating officer for Del Frisco’s Restaurant Group, the secret to success is simple: It’s the people. ...
