Continue to Site >>>

News

Financing

At Papa Johns, delivery shifts from its own apps to aggregators

 By Jonathan Maze on Feb. 29, 2024

The Bottom Line: The pizza delivery chain’s business with companies like Uber Eats and DoorDash is thriving while its own delivery is slowing. But this isn’t the beginning of the end of self-delivery, CEO Rob Lynch says.

Food

March comes in like a lion at BWW, Baskin-Robbins and IHOP

 By Patricia Cobe on Feb. 29, 2024

Taste Tracker: Spring blooms for Ruby Slipper and Cracker Barrel; it’s cereal all day at Scooter’s and Salt & Straw; Burgerville goes for waffles; and El Pollo Loco doubles up on tostadas.

Marketing

Searching for traffic, Red Robin plans to tout free refills

By Joe Guszkowski on Feb. 29, 2024

The chain has earmarked $3 million to remind customers of the more than 30 bottomless options on its menu.

Operations

6 restaurants win America's Classics Awards from James Beard Foundation

By Patricia Cobe on Feb. 29, 2024

The locally owned independent restaurants are recognized for quality food, timeless appeal and their ability to reflect the character of their communities.

Food

Panera Bread unveils a major new menu overhaul

By Lisa Jennings on Feb. 29, 2024

A streamlined menu launches in April with nine new dishes and recipe upgrades for 12 classics. But say goodbye to flatbread pizzas.

Beverage

How Vino Volo's airport wine bars create a unique oasis for travelers

By Patricia Cobe on Feb. 29, 2024

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

Financing

Wendy's now says it will not raise prices during busier periods

By Jonathan Maze on Feb. 28, 2024

The fast-food burger chain walked back statements that it would test “dynamic pricing,” saying that digital menu boards would enable discounts during low-traffic parts of the day.

Operations

Chipotle doubles down on Cultivate Next

By Lisa Jennings on Feb. 28, 2024

To celebrate the venture fund's two-year anniversary, the fast-casual chain commits another $50 million to bring the investment pool to $100 million.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

By Patricia Cobe on Feb. 28, 2024

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Financing

Why restaurant consumers are more value conscious right now

By Jonathan Maze on Feb. 28, 2024

A Deeper Dive: Robert Byrne, director of consumer and industry insights with Technomic, joins the Restaurant Business podcast to talk about fast-food value.

  • Page 43