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casual dining

Consumer Trends

8 ways to give customers more bang for their buck

Here’s how restaurants can promote value without focusing on price alone.

Food

4 new takes on traditional appetizers

Chains are revamping mozzarella sticks, chips, breaded veggies and dips.

The decline of full-service chains is palpable. Three of the major casual-dining players—TGI Fridays, Applebee’s and Chili’s—were all down more than 2% in sales.

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.

Third-party delivery may be getting all the buzz, but a growing number of operations are showing renewed interest in a more familiar means of capturing off-premise sales.

Some big chains are reversing themselves on customization, delivery, portioning and new-age staffing moves.

Restaurants take sampling beyond beer and wine to waffles, pies, sauces and more.

For $780 million in cash, the parent of Olive Garden and LongHorn Steakhouse will add a growth chain with familiar management.

Full-service chicken-wing chains are hatching quick-serve spinoffs.

Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.

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