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Brio Tuscan Grille

Financing

Bravo Brio rejects takeover bid from Romano's Macaroni Grill

 By Peter Romeo on May 15, 2018

The two-concept Italian operation says its pending acquisition by a Swiss private-equity group is a better deal.

Consumer Trends

Millennials’ favorite chains for 2017

 By Jill Failla on Jan. 17, 2017

Millennials are the most reliant on foodservice of all generations, finds Technomic. They also drive off-premise dining, including takeout and delivery.

Brio Tuscan Grille

Jun. 11, 2017

The contemporary Italian chain—and sister to Bravo—specializes in Tuscan-style favorites

Food

Brio debuts 4 new Bar Bites

By Restaurant Business Staff on Dec. 05, 2017

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

Snapshot: Bread's rise

By Restaurant Business Staff on Jun. 01, 2008

Forget spongy dinner rolls and stodgy pats of butter. Bright, unique items—some in imaginative shapes and flavors—are filling up the bread basket these days.

Meet the Truck Awards Presented by Avendra

By Restaurant Business Staff on May 13, 2010

ROCKVILLE, MD (May 12, 2010)—Avendra, the hospitality industry’s leading procurement services provider, is proud to recognize 49 suppliers for...

Apples

By Restaurant Business Staff on Sep. 29, 2010

Tart-sweet apples are the perfect complement to crisp fall days. With so many varieties being harvested, apples are at the ready to add autumn notes to poultry, meats, salads, desserts, breads and more.

Rhubarb

By Restaurant Business Staff on Apr. 28, 2011

This spring vegetable is usually treated like a fruit, relegated to the dessert menu for use in a pie or tart. Now restaurants are expanding rhubarb's role as a versatile vegetable that pairs as nicely with meat as it does with strawberries.

Food

PB&J Dessert Idea

Sep. 24, 2013

Matthew Rice, pastry chef at Girl & the Goat, celebrity chef and co-owner Stephanie Izard’s inventive small-plates concept in Chicago, knows that customers like a mix of flavors, textures and temperatures in plated desserts and gives us a sneak peek at his creative late-summer menu addition.

2014 trends: What stays and what should go

By Patricia Cobe on Jan. 02, 2014

Certain trends grab the culinary spotlight and refuse to die—even when diners and chefs can no longer stand to hear about them. One view at why some of these trends may merit continuing attention in 2014, while others should be tossed aside with the last of the New Year’s confetti.

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