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.
Gregg Ward, founder and president of San Diego-based Orlando-Ward & Associates Inc., has been involved in diversity training for some 20 years. His firm uses live theatre in training programs for companies such as IHOP, where...
NATIONAL HARBOR MD. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council...
Before joining the Southern quick-service chain Chick-fil-A a little more than nine years ago, Shona Jonson had parlayed an early culinary interest into a career not as common as many imagined by those who wish to cook for a livelihood. Growing up...
Jasper’s Restaurant, the upper-end casual-dining sibling to chef Kent Rathbun’s upscale Abacus in Dallas, is building a unit in San Antonio, taking its “gourmet backyard cuisine” to a fourth Texas market since debuting the concept five years ago...
When the R&D team at 48-unit Garlic Jim’s Famous Gourmet Pizza rolls out a new product, chief executive Dwayne Northrop immediately wants to know if it’ll make money. But that general rule was bent a bit last year when the Everett, Wash.-based...
LOS ANGELES —Don’t ask Dick Portillo to open any more of his fast-casual Portillo’s hot dog restaurants in Southern California—at least not any time soon. When the Chicago-based operator...
Jasper’s Restaurant, the upper-end casual-dining sibling to chef Kent Rathbun’s upscale Abacus in Dallas, is building a unit in San Antonio, taking its “gourmet backyard cuisine” to a fourth Texas market since debuting the concept five years ago...
If restaurant operators were to sing about their troubles, perhaps they might start with a modified rendition of a classic Pete Seeger tune—“Where have all the young people gone?”According to new data from market research firm The NPD Group, young...
Gruyère, dried cranberries, fried eggs, apricot sauce and ginger-soy glaze are not ingredients you’d usually associate with a hamburger. But then again, this is not your usual burger joint. Which is exactly what founder and chief...
