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.
While several full-service dining chains have offered smaller and fast-casual versions of their concepts for a decade, more players looking to cut costs and expand their location options are starting to colonize the terrain. Uno Chicago...
A mid the deepest economic slowdown since the Great Depression, restaurant franchisors are enhancing or developing programs to broaden their franchisee bases as a means to grow business. Franchisors as diverse as KFC, Pizza Hut, Domino...
The following story is part of this week's special NRN 50 issue, Opportunities knocking: Open the door to bold thinking and unlock your profit potential. Non-subscribers and those who wish to purchase this single issue in its...
ATLANTA Church’s Chicken said it has launched two advertising platforms to interact with young, urban consumers. In addition to offering coupons via text message in a promotion called Be Heard, Church’s also will target a more multicultural...
Along with whatever else they remember about dining out this year, many consumers may recall 2009 as the year colorful, kinetic and ear-grabbing multimedia programming replaced innocuous background music in their favorite foodservice establishment...
In a troubled economy, many restaurateurs say the most important thing is just to get people through their doors. Heathe St. Claire, chef-owner of The Sunburnt Cow and Bondi Road restaurants, both in New York, is taking the direct approach: He’s...
Michael S. Kaufman is the current chairman of the National Restaurant Association board of directors and co-president with Michael Sternberg of Enovo Restaurant Ventures LLC, which operates and licenses the Harry’s Tap Room brand...
Restaurants can be important fixtures in their neighborhoods, but some operators take a different tack, opening temporary eateries to suit the needs of festivals, holidays or even just hungry dinnertime customers.Spiegelworld, a traveling show...
Though expanding a business abroad can mean navigating a labyrinth of legal red tape, distinct cultural traditions and wildly varying culinary preferences, a number of restaurant chains have found the world full of untapped potential for their...
Our mothers have been telling us for years that we shouldn’t eat between meals. Today, however, snacking has emerged as its own daypart, and experts forecast it will continue to grow steadily. Stan Frankenthaler, executive chef and...
