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.
Four Moons is the type of flashy, modern restaurant one would expect to find in New York’s trendy Meatpacking District, not some place like Orangeburg, S.C., a city of approximately 13,000 people located about an hour from Charleston. “It’s...
Operators looking to renegotiate their leases or move to more advantageous locations are in the driver’s seat as more restaurants and retail businesses become casualties of the unforgiving recession.Landlords eager to keep their spaces filled are...
NEW ORLEANS —Four years after Hurricane Katrina devastated this historic city, its chefs and restaurant owners have shaken off the sucker punch and are swinging back stronger than ever. In...
EVANSTON Ill. Lucia Mazzocchetti receives many compliments for her Italian restaurant in Evanston, Ill. But when her 7-year-old daughter began eating her vegetables at Trattoria DOC, she deemed the business a success. The...
MARYVILLE Tenn. Casual-dining company Ruby Tuesday Inc. will expand its test of Sunday brunch to hundreds of locations this weekend, officials said Thursday. The move into the breakfast daypart by the dinnerhouse chain could provide a jolt to...
ATLANTA Just as high school, college and professional football players nationwide are putting on the pads for a new season of hard-hitting competition, the 450-unit Hooters chain Monday is meeting casual-dining rivals helmet to helmet in the how...
SCOTTSDALE Ariz. P.F. Chang’s China Bistro Inc. said Monday it has entered into a licensing agreement with Unilever to develop a line of frozen entrees under the P.F. Chang’s brand. Terms of the licensing agreement with Unilever, based in...
As high-end steakhouse chains drive a herd of value-meal deals into the market-place to cope with recession-trimmed traffic counts, their executives are keeping a watchful eye on preventing check-average erosion and the tarnishing of the high-end...
Cost cutting is not the only reason full-service restaurant brands are racing to roll out express units.In addition to saving money on construction costs and labor, express versions also position brands to capture younger customers, who are...
