Restaurant industry professionals are gathering at the Omni Hotel in Nashville this week for CREATE, the event for emerging restaurateurs produced by Nation’s Restaurant News. The event kicked off Tuesday with an investment summit that carried into Wednesday.
Restaurant chains with clearly defined value propositions are winning right now. That is according to a report from the investment banker Houlihan Lokey, which said brands that successfully offered a good value to consumers outperformed those that didn’t.
Perkins is introducing a fast-casual model. Fresh off a rebranding initiative, the family-dining chain is opening Griddle & Go, an “elevated cafe experience.” The concept has a footprint of about 1,500 square feet and seating for 65 customers, suitable for both traditional and non-traditional locations.
True Food Kitchen on Monday opened a new True Food Market concept in Scottsdale, Arizona, aimed at to-go customers. “True Food Market brings the best of True Food Kitchen with our signature focus on real food for real life,” John Williams, CEO of True Food Kitchen and True Food Market, said in a statement.
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