Continue to Site >>>
Edit

Reality Check

Peter Romeo

The musings of Editor-at-Large Peter Romeo.

Operations

Weekend defibrillator report: News that should jolt any restaurateur

Here are some guaranteed shockers that might have slipped past.

Leadership

Yum’s Greg Creed offers some parting wisdom

The longtime marketer used a presentation at GRLC to share his take on leadership and where the restaurant industry is headed.

Emerging Brands

With Fox deal done, Cheesecake Factory embarks on a new growth plan

By Peter Romeo on Oct. 03, 2019

The acquisition provides a standout operator with a standing concept-development lab.

Financing

How big a check did Tilman Fertitta write for Del Frisco’s steakhouses?

By Peter Romeo on Oct. 02, 2019

New information shows he’ll dig deep for something he wants. And he apparently wanted these badly.

Leadership

Restaurants sit out a new effort to curb gun violence

By Peter Romeo on Sep. 12, 2019

A sizable swath of the business community is leaning on the Senate to pass potential safeguards, but restaurants are not part of it.

Marketing

3 sleeper trends restaurateurs shouldn’t miss

By Peter Romeo on Aug. 21, 2019

Here's what's simmering while the industry is busy summering.

Operations

Re-thinking the delivery model

By Peter Romeo on Aug. 20, 2019

Shake Shack might’ve just played disruptor for everyone. And that’s not the only change remaking the fast-growth sector.

Leadership

Yum’s leadership change signals a tweak in style

By Peter Romeo on Aug. 14, 2019

Incoming CEO David Gibbs and outgoing chief Greg Creed are, by their own admissions, very different sorts of business leaders. Here’s how they differ.

Marketing

5 restaurant publicity stunts aimed at holding late-summer traffic

By Peter Romeo on Aug. 13, 2019

Are they likely to succeed in snagging attention and sales? Decide for yourself.

Operations

Making sense of the Cheesecake-Fox Restaurant deal

By Peter Romeo on Aug. 01, 2019

The partners say they’re creating a new model for developing and growing restaurant concepts. Here’s why they’re giving that new approach a try.

  • Page 1