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.
TORONTO Starbucks' Canadian division said it has agreed to buy the assets and development rights from two licensees in a transaction that will bring about 40 locations under corporate ownership. The Canadian licensees, Coffee Vision Inc...
CARPINTERIA Calif. The TV spots are real but the restaurant is fake in a new campaign for Carl’s Jr. and Hardee’s. The campaign promotes the Black Angus beef burgers at both chains and the new Prime Rib Thickburger at Hardee’s by recording...
When San Francisco chef Nate Appleman opens his third restaurant in November, the Italian eatery will include space for butchering whole animals. That’s partly because Appleman, co-owner of the regional Italian restaurants A16 and SPQR...
CARROLLTON TEXAS T.G.I. Friday’s president and chief executive, recalls that people in the industry thought “we were nuts” when the chain began offering smaller portions at lower prices a year ago. ...
WELLESLEY MASS —Ming Tsai, chef-host of the public-television cooking show “Simply Ming,” is looking to broaden the audience for his famed, 10-year-old restaurant, Blue Ginger, through its expansion...
We never set out to be a Southern restaurant,” declares Jeff Buben, chef and co-owner of Vidalia in Washington, D.C. “We were looking for a name and icon that represented American cooking.”Sallie Buben, Jeff’s wife and business partner, suggested...
Los Gatos, Calif., is a picturesque community in the foothills of the Santa Cruz Mountains, an hour south of San Francisco. It’s not far from the Pacific and the counterculture sensibilities of Santa Cruz, not far from the rich farmland of...
It’s possible to produce good pizza in a restaurant kitchen with a few well-chosen pieces of equipment, said Jeffrey Zeak, manager of the pilot plant of AIB International, which has a School of Baking in Manhattan, Kan. The 21-year veteran of the...
