Casual Dining

Buca di Beppo

Dec. 31, 1969

Technomic's Top 500 Chain Restaurant Report ranks the highest-grossing brands in the U.S. Explore th

Cones are the new cup

By Sara Rush Wirth on Jan. 17, 2014

Cones are no longer just for ice cream. Breaking away from its traditional use as a holder of frozen treats, operators around the country are finding creative ways to use cones in food service.

The new trend in restaurant naming

By Peter Romeo on Apr. 19, 2016

As with all aspects of the business, the naming of a restaurant can conform to trends and fads. There’s no denying that the latest current is to state pointblank what the place will be selling.

Brand equity

By Jonathan Deutsch, Ph.D. on Feb. 26, 2014

Why do restaurants promote the brand of ketchup on their tables but not their own brand?

Interviewing chefs: Cooking demos

By Jonathan Deutsch, Ph.D. on Jul. 07, 2016

How do you choose which dish to cook when testing for an executive chef position? Advice Guy says matching the restaurant's concept is a key consideration.

5 questions not to ask at the NRA Show

By Peter Romeo on May 01, 2014

The National Restaurant Association’s May convention is an ideal place to find answers to everyday dilemmas. Here's how to avoid being hissed off the trade-show floor.