DALLAS —No matter which way you slice it, sandwiches and burgers will continue to be menu mainstays because of their versatility and popularity, said Kevin Higar, director of operator product...

DALLAS —Value-driven promotions are a near necessity in the current economic climate, but they must be tailored carefully to a brand’s image to maximize success, executives from four restaurant...

DALLAS —Emerging culinary trends and the economy’s effect on dining habits were hot topics of discussion at Nation’s Restaurant News’ inaugural Menu Trends & Directions conference recently. ...

NEW YORK —Since January restaurant companies have looked forward to the third and fourth quarters as providing a respite from their ongoing sales and profit woes. But so far that respite has failed...

Togo’s Sandwiches hasn’t opted out of the discount wars. To compete against Subway’s $5 foot-longs and Quiznos’ $4 Toasty Torpedoes, Togo’s developed its own value-focused deals, such as $3.99 daily specials on 6-inch subs. But that doesn’t...

As the founder, chairman and co-chief executive of Chipotle Mexican Grill Inc., Steve Ells is as likely to be found on a farm as in the kitchen chopping onions or cleaning a window of one of the restaurants in this now more than...

The co-founders of Atlanta-based Wing Zone went to this year’s Buffalo Wing Festival and got a lot more than just a lousy T-shirt. In fact, Matt Friedman and Adam Scott went to the annual event in Buffalo, N.Y., to be enshrined in the festival’s...

In New York at the U.S. Open this year, about 59 of the foodservice staffers hired by concessionaire Levy Restaurants were trained by YAI/National Institute for People with Disabilities. Based in New York, YAI is an organization that trains...