Brick House Tavern

How restaurants maximize sport season sales

Never have sports been so intertwined with the fortunes of the sluggish casual-dining segment, for worse and decidedly better thanks to flat-screen TVs.

Food

5 fastest-growing flavors by segment

Breakout stars on menus range from all-American to ethnic flavors, light florals to indulgent fats.

An ebbing tide lowers all boats, as most restaurant operations can attest at the moment. Then there are the situations more akin to a shipwreck. Here are some high-profile chains that are still struggling mightily to right themselves.

This week's most arresting restaurant developments seemed to come in groups, raising the risk of neck injury for the keen observer. Here's a painless review of the head-spinning moments you may have missed.

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.

Parent company Ignite Restaurant Group said it is looking for a buyer for the whole company or one of the chains.

After speculation that it would do so, the parent company of Joe’s Crab Shack and Brick House Tavern + Tap is seeking Chapter 11 bankruptcy protection.

Management says the venerable Italian chain will use the filing to renegotiate leases on 37 closed sites.

You may be surprised to learn the Centers for Disease Control and Prevention has devoted a section of its website to preparing for a zombie apocalypse.

Restaurants are rolling out new recipes of whiskey sours to differentiate bar programs.

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