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Restaurant Business Staff

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Restaurant Business Staff

Page 4

Some of the more senior members of the team smile at the junior staff who are excited to uncover an interesting trend in “eatertainment” or the latest single-ingredient concept. We try not to be condescending when we suggest they do some research by looking at past issues of Restaurant Business or old Technomic top chain reports before calling it the next big thing.

Guests can enjoy prix fixe menus and happy hour deals.

Three hires have been made tied to business development.

The Ragin’ Pepperoni Pizza will be on menus until mid-April.

Discover customers will no longer need to sign receipts beginning in April.

Operators took some high-stakes gambles this year.

Guests can enjoy an order of fajitas with a cup of queso and two cinnamon-dusted sopapillas for $9.99.

Kids 10 and under will be able to eat for free from 4 p.m. until close with the purchase of an adult entree.

Meritage believes the restaurants will add over $100 million in annual sales.

Scott SirLouis will be in charge of developing and implementing new processes to aid in the growth of the Beef ‘O’ Brady’s and The Brass Tap concepts.

J.R. Galardi has assumed the role after spending over 15 years learning the family business.

The new offerings will be available on weekdays at the restaurant’s bar area.