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Even industry stalwarts have had to shift their practices to grow their businesses. Here’s how some of the top 100 independent operators are improving sales and traffic.
“This year we are building and maintaining relationships with the Nashville Convention & Visitors Center and local hotels.” —The Southern Steak & Oyster
“Exploring options to add a patio and building our breakfast business with the local corporate community.”
—Founding Farmers Tyson
“Added more outdoor patio space and off-premise catering options.” —Frankenmuth Bavarian Inn
“In 2017, we invested in some property revitalization and expanded marketing and PR efforts.” —‘21’ Club
“Revamped and revitalized the menu to highlight the most popular items.” —Vandal
“We closed for 27 days in January for a major update to the kitchen and dining room.” —Hugo’s Frog Bar
“We introduced a few different tactics to help grow our email databases and launched a fall lunch promotion to help build sales.” —Abe & Louie’s
Look for FABI Awardees throughout the Show and at the Foodamental Studio (Booth #2389) on Monday starting at 10:00 a.m.
Here are some takeaways gleaned from a behind-the-scenes dine-around in Chicago.
Here’s what had attendees on the show floor buzzing—and lining up for more.
The longtime casual-dining veteran was chosen for the Gold Plate Award from among eight leaders named as the best within their respective market segments.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow