economy

Disruptors: The long list

The disruptors that didn’t make our list provide interesting commentary on the state of the restaurant industry and the factors poking their fingers into the mold. Here are a few more ideas we kicked around.

Cautious U.S. consumers cut spending, boost savings

An uptick in saving left many households with fewer dollars to spend on discretionary options like dining out, surprising economists.

The industry’s pre-Great Recession labor crunch has yet to return, but the numbers suggest a steady move in that direction.

Who said established restaurant brands can’t be daring tradition breakers? Olive Garden, Burger King, Starbucks, Krispy Kreme and Chipotle took risks that made us do a double-take this week.

A gauge of their confidence, a key factor in dining-out decisions, finds optimism to be at a 14-month high-water mark.

A survey of restaurateurs finds weariness with traffic and margin challenges, prompting almost half to say these are the toughest days they’ve seen.

We’ve been collecting whiskeys since 1977; now, finally, we are part of a trend,” says Mick McHugh, proprietor of F.X.

Is finding just the right spot in just the right neighborhood still the prime factor in opening a restaurant?

Fine dining has evolved, adapting a more humble and more accessible attitude to appeal to more wallet-conscious customers.

The operators of independent restaurants enjoy a latitude and authority their counterparts on the chain side couldn’t imagine exercising. But maybe they should.

  • Page 67