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For my second act...

Four entrepreneurs who already made it big once talk about building another success story after the first act is over.

Sara Lee Opens New R&D, Innovation Campus

The 120,000-square-foot research and development center is located at the company’s Downers Grove headquarters. The Kitchens of Sara Lee houses more than...

(July 8, 2010 PRWeb.com)—U.S. Foodservice one of the nation's leading food distributors to restaurants, schools, hotels, healthcare facilities and military...

Restaurant renovations are on a lot of minds at the NRA show this year.

The Restaurant Business annual Restaurant Growth Index can direct you to the best opportunities for your next location. But there are may mistakes to avoid after that.

For several years, Hank Holliday, owner of Peninsula Grill in Charleston, South Carolina’s Planter’s Inn, talked about doing a cookbook to showcase the restaurant’s culinary legacy.

Applebee’s parent company DineEquity recently acknowledged that it’s time to push the reset button on the concept. Does that mean Applebee’s future business is shifting further away from one of its foundational principles, a connection to its clientele through memorabilia and other fan junk of local sports teams posted on the walls? We can only hope.

Healthy fast casuals—especially chef-led concepts (akin to Chipotle founder Steve Ells’ culinary training)—are rolling out with backing from some high-profile players in the restaurant biz.

This latest openings roundup includes a new prototype from Panda Express, a counter-service steakhouse and the newest concept from Jean-Georges Vongerichten.

Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.

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