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.
LOS ANGELES —Downtown Los Angeles used to be a desolate place at night. For years, restaurants in this city typically only opened at breakfast and lunch, when workers from the towering office...
Silent-film star Mary Pickford once graced the halls of The Bernards Inn, as did other silver-screen personalities of that era, such as sisters Norma and Constance Talmadge, Irish-born silent star Tom Moore, and screen legend Stuart Holmes.The...
Brazilian-inspired steakhouses and all-you-can-eat Argentine-style churrascarias continue to grow in number and variety, drawing herds of patrons to menus of skewer-cooked meats accompanied by arrays of salads, side dishes and desserts. ...
LOS ANGELES —For restaurant operators, there’s a lot to love about the sprawling collection of neighborhoods called Los Angeles, the host city for the 2007 Multi-Unit Foodservice Operators conference...
NEW YORK Pinkberry and a compatriot concept from South Korea, Red Mango, snap up locations to sell their unusually tart and pricey specialties in New York City. —Manhattan has become a...
As director of foodservice for the eight-unit Central Market supermarket chain, David Sonzogni is one of the people helping to further blur the line between grocery stores and fine-dining restaurants.In his position, Sonzogni, who during his 30...
It used to be when folks dined out they mostly ordered the more fattening, fried foods available to them, heavy on the sauces and pretty big and beefy. That’s not the case for customers of Palo Alto, Calif.-based contract foodservice...
