Applebee's

Applebee's Texas stores to honor coupons from any business in March

By Patricia Cobe on Mar. 02, 2018

The franchisee will offer up to 50% off food purchases throughout the month.

Distributors Are Key to Ensuring Food Safety

By Restaurant Business Staff on Oct. 20, 2006

On the heels of a nationwide recall of fresh spinach due to the presence E.coli in bagged lettuce, the Food Safety Supply Chain Conference speakers and...

Operations

5 famous failed diversifications

By Peter Romeo on Mar. 13, 2017

Chipotle's discontinuation of ShopHouse is the latest instance of a secondary concept looking good on paper but not living up to expectations. Here are a few other spectacular examples.

Beverage

Happy hours make a comeback—in an often unrecognizable form

By Peter Romeo on Mar. 23, 2018

The updated discounting windows are more likely to come during the day or at night, and the drinks are as likely to be nonalcoholic as full strength.

Financing

4 ways to keep recycling costs in check

By Steve Brooks on Dec. 17, 2015

Some cost factors are beyond operator control. What they can control are their own operations. Here, some of their tips to avoid wasting money on waste.

Operations

Is today’s trend of refranchising the way to go?

By Peter Romeo on Apr. 18, 2017

McDonald’s revealed last month that it’s a full year ahead of schedule in selling 4,000 company-run restaurants to franchisees, a key turnaround objective it now intends to hit by the end of 2017. The...

Consumer Trends

Consumers reveal which restaurant chains earn their loyalty

By Peter Romeo on Apr. 09, 2018

See which brand beat Denny’s, Applebee’s and others in a new ranking of full-service concepts by the strength of their customer following.

A deeper dive into the mind of Greg Flynn

By Peter Romeo on Mar. 22, 2016

What led the franchisee into the restaurant business, and what does he like and dislike about it?

Financing

This week’s head-spinning moments: 5 Hail Marys

By Peter Romeo on May 05, 2017

Applebee's is ready with financial rescues for franchisees, Buffalo Wild Wings is testing off-premise-only stores, Bravo Brio has a new concept it's weighing, Dunkin' is shrinking the menu as a cure-all, and Potbelly was given a bitter pill to swallow by the city of Chicago.

Will the big casual chains ever be cool to millennials?

By Sara Rush Wirth on May 06, 2016

There's no denying that the legacy casual-dining concepts aren't scoring any points with millennials right now. But why? Here are three areas operators might want to consider if they want to get them back in the door.

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