Casual Dining

Inside Michael Symon’s new BBQ spot

By Sara Rush Wirth on Jun. 09, 2016

The celebrity chef shows hometown pride with Cleveland-style barbecue that’s bringing in up to 1,000 diners a day.

The week’s 5 head-spinning moments: hot openings edition

By Peter Romeo on Apr. 24, 2014

The week’s hot-openings news reveals more proof of a shift in fast casual, growing interest in Peruvian and why menu transparency may be more of a feint than a fact.

Consumer Trends

2016 Clean Plate Awards: Staff Picks

By Restaurant Business Staff on Aug. 11, 2016

These Restaurant Business staff Clean Plate Awards reveal some industry trends on the rise as well as classic comfort foods that stand the test of time.

The week's 5 head-spinning moments

By Peter Romeo on May 23, 2014

Adjustments in tech strategies, a big promotion that slipped past unnoticed, why every big chain should be scared and the day fast food lost its mind.

Ruby Tuesday announces layoffs, sale of headquarters

By Peter Romeo on Sep. 23, 2016

The troubled casual chain said the cost-cutting measures are necessary after 95 company-run restaurants were tagged for closing.

Pink or no pink

By Sara Rush Wirth on Jun. 17, 2014

A social-media meltdown last month could have been avoided if Phoenix burger joint The Attic had enlisted a practice in play at similar spots.

Shoney’s reveals new unit design

By Kelsey Squire on Nov. 17, 2016

The layout aims to appeal to younger diners with a full-service bar and a new prepared foods section.

Future 50: Emerging Brands

Zio’s Italian Kitchen

Jun. 25, 2014

Zio’s Italian Kitchen is a traditional casual-dining chain specializing in homemade Italian food at reasonable prices.

Consumer Trends

3 trendlettes to watch for February

By Alaina Lancaster on Feb. 01, 2017

For some restaurants, blurring the lines helps to differentiate; and for others, the lines are being blurred for them.

Future 50: Emerging Brands

Weathervane Seafood Restaurants

Jul. 08, 2014

Ray and Bea Gagner opened their first seafood shack on the coast of Maine in 1969. Since then, the family business has grown to 17 restaurants in Maine, Massachusetts and New Hampshire, featuring fresh lobster, fish and seafood specialties such as fried lobster ravioli.

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