Edit

IHOP

IHOP Articles

During a summer of extremes, what else could we expect but a week of restaurant mosts and leasts? Here's a sampling.

How low can restaurants sink? Farther than you may have thought, suggested industry observers who set out to find that outer boundary. Here, in a special edition of Restaurant Nightmares, are the absolute worst restaurant dishes, names and demonic collaborations.

As more chains vie for off-premise sales, the need to differentiate is prompting late entrants to think about what should carry their food.

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.

A look at French sweets beyond crepes and creme brulee making guests gasp, “Ooh la la!”

Consumers say these restaurant chains provide the best guest pampering.

Maple flavors are growing at lunch and dinner and in beverages.

Bad financial results have restaurant chain executives citing all kinds of factors for their top- and bottom-line difficulties, from an unexciting football season to high legal fees. Do they have a case? It depends.