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.
PORTLAND ORE. —After raising money, scrubbing floors, painting, scavenging for furniture and haggling over prices for equipment, a remodeled nonprofit cafe in the north Portland neighborhood of...
Combining good looks, open sightlines for spectators and equipment versatile enough to execute two menus at once, the exhibition kitchen of Tavern N Town in Key West, Fla., showcases two aspects of celebrity chef Norman Van Aken’s culinary...
Although Viand is located on the street level of a Marriott Courtyard just east of the Michigan Avenue shopping corridor, it’s a far cry from a typical hotel restaurant. With chef Steven Chiappetti in charge of the food, Viand has...
New high-performance kitchen equipment will play a key role in a plan by O’Charley’s Inc. to make its restaurants more competitive in the casual-dining segment. A move to induction cookers, clamshell griddles, quesadilla presses and...
CARROLLTON Texas More than 600 domestic T.G.I. Friday’s restaurants on Monday began serving a chicken entree created by the winner of a cable network contest. The new Peruvian herb-roasted chicken dish was inspired by Amparo Alam, a 51-year...
“POS in transition” was the subject of a recent Nation’s Restaurant News story, but beyond that report there’s been no shortage of point-of-sale technology activity. For instance, McDonald’s is charting a POS course apart from Torex...
Anticipating greater demand for systems allowing consumers to order food remotely and electronically, operators big and small are adding technologies that enable ordering via text messages and Internet-capable mobile devices. Members of...
