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Food

Smokey Bones heads for a recast

 By Peter Romeo on Oct. 03, 2019

The barbecue concept intends to broaden yet simplify its menu and procedures, with women as a key target.

Emerging Brands

How a growing sushi concept is prepping for franchising

 By Heather Lalley on Oct. 03, 2019

10-year-old Sushi Sake is standardizing its operations as it opens its doors to franchisees.

Food

McDonald’s is bringing back Donut Sticks and a new drink

By Jonathan Maze on Oct. 03, 2019

The Cinnamon Cookie Latte is the chain’s first new seasonal drink in five years.

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

Big Mac promo reveals the consumer cost of delivery

By Jonathan Maze on Oct. 03, 2019

A surprising controversy regarding the McDonald’s-DoorDash offer shows that consumers will be the ones who pay for delivery, says RB’s The Botton Line.

Financing

Landry’s flips some of the restaurants it just bought

By Peter Romeo on Oct. 03, 2019

The operations were sold on the brink of being closed to multiconcept operator and Famous Dave’s franchisee Ascend.

Financing

MTY Group to buy a casual-dining operator

By Jonathan Maze on Oct. 02, 2019

The Canadian brand collector has agreed to buy a majority stake in a trio of casual-dining concepts in Ontario, including Turtle Jack’s.

Leadership

Shake Shack gives its CFO an added title: President

By Heather Lalley on Oct. 02, 2019

Tara Comonte, who has led the chain’s tech expansion and other initiatives, takes on the expanded role.

Leadership

Black Bear adds another infrastructure plank with CFO hiring

By Peter Romeo on Oct. 02, 2019

The addition of Steve Sparks, formerly CFO of Village Inn’s parent, narrows Anita Adams’ duties to president.

Emerging Brands

How an emerging chain is rethinking Chinese takeout

By Heather Lalley on Oct. 02, 2019

Junzi Kitchen, which recently received $5 million in an early funding round, is looking at ghost kitchens and other outside-the-box models to fuel its growth.

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