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Black Bear Diner

Black Bear Diner Articles

The family-dining concept has promoted one executive and added another.

The chain strives to have a mom-and-pop feel

Offering the feel of a small-town mom-and-pop shop with affordable country-style favorites

While some of the legacy brands (such as IHOP and Bob Evans) saw declines, Technomic Chief Insights Officer Darren Tristano expects breakfast-and-lunch concepts to keep growing.

The top and fastest-growing chains don’t always align with average total menu items in their sectors.

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

Apples and cream partner up in a homespun dessert for a diner concept.

Back in 1995, near the ski slopes of Mount Shasta, Bruce Dean and Bob Manley scraped up $30,000 to open a restaurant. Adding in some credit from landlord and vendors, they remodeled a defunct eatery into the Black Bear Diner, a family restaurant with an outdoorsy atmosphere. Recalls Dean, “It was the only thing we could afford.”

Here’s what operators are buying and cooking up for their breakfast customers.