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.
GRAPEVINE TEXAS —Widgets, “clouds” and equipment-idling systems are among the emerging technologies prompting chief marketing officers and culinary professionals alike to explore new ways of engaging...
Most restaurateurs agree that resolving guests’ complaints on the spot is a great way to hit a grand slam by making a patron a faithful regular, or at the very least encouraging a repeat visit.But new research from the Center for Hospitality...
NEW YORK —National ad campaigns are rarely done for collections of mall-based restaurants, but Time Warner Center is making an exception to build on what management says were strong sales in 2007 and...
GRAPEVINE TEXAS —Even as information systems make deeper inroads into the restaurant landscape, the human element continues to be a key driver behind how and where hardware and software are applied...
GRAPEVINE TEXAS —Technology companies are tackling integration of everything from Internet ordering and food safety management to employee training and support for menu labeling to help restaurant...
CHARLESTON S.C. Peter Pierce’s servers didn’t have to tell him last year that his preshift lineups had grown stale. The manager of Slightly North of Broad — or SNOB — said their blank expressions told the whole story. “You’d see that glaze...
GRAPEVINE TEXAS —Even as information systems make deeper inroads into the restaurant landscape, the human element continues to be a key driver behind how and where hardware and software are applied...
The standard tools of food safety — thermometers and bleach buckets — are always within reach in the Charleston, S.C., kitchen of High Cotton, a sister concept of SNOB. But executive chef Anthony Gray says proper sanitation begins at the farms...
NEW YORK —As this city’s long-contested regulation took effect May 5 requiring the on-menu posting of calorie counts for every food and drink item at local branches of chains with 15 or more units, many operators still were grappling...
Most Americans will still take their hard-earned summer vacations and dine recreationally this year, albeit more frugally because of the troubled economy, tourism and hospitality analysts predict.However, many travelers are not expected to venture...
