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.
There was a time when it seemed “going green” was a luxury only independent restaurant operators could enjoy. Taking meaningful steps to save energy and water and reduce waste didn’t appear to make good business sense at the chain level.Enter...
To hear the town folks tell it, the screech of ambulance sirens seemed ever constant, lasting all morning, into the night and even into the afternoon of the following day.With each wail of every ambulance that sped past the Spencer Country Inn on...
Restaurant August, which in its six years has been noted repeatedly for its contemporary Creole cuisine, has become the centerpiece of a fledgling restaurant empire for chef-owner John Besh. This spring has been a busy one for Besh, who...
My TiVo pulled a Moe Howard this morning, but it was really my fault.“Nothing on Nova?” I barked. “Not a word on The Discovery Channel? Not so much as a mention by Lou Dobbs? You must be missing something, you overpriced silverware drawer.”It...
You can still hear anger and sadness in Tony May’s voice when he talks about the terrorist attacks that destroyed New York’s World Trade Center on Sept. 11, 2001.“It’s not a matter of overcoming it,” he says. “It’s just like when you lose a dear...
ATLANTA Arby’s Restaurant Group Inc. signed six new and 27 existing franchisees to development agreements that call for the openings of 63 units nationwide. —“We’re pleased with these initial results of signing 63 new...
Captain D's Seafood is charting a new course for food safety. The Nashville-based operator has started requiring all of its 600 restaurants to have two employees who are certified in food safety through the ServSafe program offered by the...
The E. coli O157:H7 contamination of fresh produce and stomach-and bowel-churning norovirus captured headlines in 2006, but in 2007 it is viral Hepatitis A that has been taxing the good will of thousands of restaurant patrons and employees and...
Moving back to Michigan in 1980, Matt Prentice found a shuttered deli he could afford to reopen, a new reason to think he might yet become a restaurateur, and an economic climate that puts the area’s present malaise in perspective. “We...
At an early springtime charity event last year, many of New York’s best chefs showed their culinary talent. Suckling pig was served with wild mushrooms and pickled ramps. Lamb confit was dished up with minted pea purée and preserved citrus...
