Continue to Site >>>

Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 151
Emerging Brands

Punch Bowl vets buy Wagamama’s U.S. operations

Robert Cornog and Richard Flaherty plan to expand the 200-unit Asian noodle concept on this side of the Atlantic.

Operations

Heat-and-eat sides yield strong results for Cracker Barrel

The takeout option helped the family chain post a 3.8% comp gain despite an ebb in traffic.

Workforce

NLRB narrows franchisors' liability with new joint employer standard

The redefinition narrows the circumstances under which a restaurant brand's owner can be held accountable for a franchisee's possible violation of union protection laws.

Leadership

Il Fornaio’s new owner names Michael Beatrice CEO

The 24-year chain veteran will oversee the concept’s U.S. expansion.

Marketing

Applebee’s to push value after 2.5% drop in Q4 comps

IHOP will also tout its bargains, and both brands will make a push for more catering business, according to their parent company.

Leadership

B. Smith, perception-smashing NYC restaurateur, dies at age 70

The former model succumbed to Alzheimer’s after a seven-year battle.

Financing

Fertitta bags another: 3-unit Cadillac Ranch, for $7.5M

The offer marks the billionaire’s second bid for a restaurant brand in roughly a week.

Financing

Tilman Fertitta bids $50M for The Palm

The offer, presented by the concept collector's Golden Nugget business, is the stalking horse bid. An auction is scheduled to be conducted next week.

Operations

Smokey Bones launches 2 delivery-only brands

Specializing in wings and burgers, the virtual concepts will be marketed via third-party apps and serviced by existing units of their brick-and-mortar mother.

Emerging Brands

Texas Roadhouse revs up Bubba’s 33

With same-store sales nearly double those of its big sister in Q4, Bubba’s intends to expand by 25% in 2020.

Marketing

BJ’s finds success with a novel dine-in/takeout combo

Customers who spend a certain amount in-restaurant can pick off a special $6 menu of heat-and-eat take-home dishes.

Operations

Cheesecake Factory starts taking reservations

Tables will be set aside on a limited basis for prebookings, a move intended to draw more convenience-driven patrons.

  • Page 151