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Chef for a night
Business TrendsView All
Jack Crawford

Get to Know: Jack Crawford

By 
Sara Rush, Senior Associate Editor

Published in Restaurant Business Daily

Why Crawford? Some say the NRA has a message problem when it comes to its stance on hot-button topics; they've got a good story to tell but are being beat by unions and lawmakers.

Controlling CostsView All

Waffle House stakes out turf in the sharing economy

Waffle House, a coffee-counter concept that hasn’t generated gasps with its tech innovations to date, is pairing up with the latest in app-based sharing, a new service that’s equal parts eBay and Uber.

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Yelp, GrubHub join other giants in combining reviews, reservations and delivery02/25/2015
Red Robin to add tabletop payment and maybe more02/25/2015
High tech + high touch = mini-kitchens displayed at NAFEM 02/25/2015
Boosting SalesView All

Reputation Tracker

Restaurants generating the biggest swing in social media sentiment this week. View More

Brands Trend + Sentiment - Sentiment SP Score
KFC ↑ 10% 50% 50% 4
Newk's ↑ 15% 100% 0% 100
Famous Dave's ↓ -12% 60% 40% 22
Smith & Wollensky ↑ 4% 81% 19% 58

SP Score = Propensity of a reviewer to return to a concept or recommend it to other consumers.

Last Updated on 10-7-2014
Blogs
Peter Romeo

This month’s head-spinning moments: Making the Double-Digit-Sales Honor Roll

By 
Peter Romeo, Director of Digital Content

Here are the seven restaurant concepts that posted double-digit comparable-store sales gains this winter along with a quick sniff of the fuel they’re using to power sales.
Kelly Killian

5 lessons for restaurants from the world’s most innovative company

By 

Eyewear retailer Warby Parker tops Fast Company’s list of groundbreaking brands as much for its approach to customer service as its inventive ideas. Here’s what restaurateurs need to know.
Pat Cobe

Wrapping up the trends from NAFEM

By 
Patricia Cobe, Senior Editor

While full-service restaurants still are a major market, suppliers seem to be targeting their goods to what they believe are growth concepts: c-stores, kiosks, fast casuals and QSRs. Here are some other trends that happened on the NAFEM show floor.
Sara Rush

Under-the-radar bar trend hits a note with millennials

By 
Sara Rush, Senior Associate Editor

If you think cider is the cutting edge of beverage trends, you’re in risk of being too late on the opportunity coming up behind it.

Justin Massa, Food Genius, Buzz Busters

Chocolate hazelnut spreads: Nothing to bust here

By 
Justin Massa, CEO of Food Genius

Given the staggering increase in year-over-year sales, one might expect there to be a corresponding uptick of mentions of chocolate hazelnut spread on menus, but in fact the number of menus that mention chocolate hazelnut spread has remained right around 2 percent of all menus for the past year and a half.