Restaurants will need to tamp down menu price hikes over the next couple years, says BJ's Restaurant CEO

At the Barclays Eat Sleep Play conference, Greg Levin said consumers remember prices from four years ago and have yet to adjust to the higher cost of dining out.


What do restaurant operators have to be thankful for? Plenty

RB editors look at trends and topics that the industry should be thankful for, from casual dining’s survival to brunch.

The 671-unit steak chain has risen to the top in a punishing economy largely by breaking the rules.

Chains in search of new revenue streams might want to rethink how they’re using excess space in their restaurants.

After succumbing to bankruptcy in 2008, the casual-dining pioneer will open in Burnsville, Minn., next year.

The chain saw a marked slowdown after Labor Day and is planning to ease up on price increases to give consumers a break.

The chain says promotions like $1 margaritas are working, but it's looking to do more on the permanent menu too.

The Houston institution remains proudly family-owned and intent on doing things its own unique way.

Higher QSR prices could boost the value of sit-down meals, CEO Greg Levin said. But BJ's will still feel some labor inflation.

Takeout sales increased for the second straight quarter, and the chain said those orders are good for its margins. But it’s still not doing delivery.

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