takeout

8 chains missing the mark with takeout

By Sara Rush Wirth on Jan. 27, 2017

A look at the casual-dining chains satisfying consumers with their dine-in services, but not doing quite as well with takeout.

Marketing

This week’s 5 head-spinning moments: Freeze frame

By Peter Romeo on Sep. 22, 2017

With change coming to the restaurant industry at warp speed, here's a snapshot of developments that signal where we might be barreling.

Win the real estate game

By Restaurant Business Staff on Mar. 12, 2006

Want to beat the big guys in this game? You’d better find the right corner—or in-line or end-cap. “Of all the decisions a new restaurant owner will...

The Week in Franchising, May 1, 2012

By Peter Romeo on May 01, 2012

A number of industry veterans try new brands in this week's roundup of news relating to growth chain franchisees and franchisors.

Panera Bread connects

By Patricia Cobe on Jun. 17, 2014

High-tech enhancements transform Panera Bread into Panera 2.0.

Consumer Trends

LSRs: The Food Comes First

By Restaurant Business Staff on Feb. 07, 2017

Heavy takeout users and millennials (often one and the same) are even more likely to say the quality of takeout food is very important in their LSR selection.

Emerging Brands

Outback’s parent debuts a new concept

By Peter Romeo on Nov. 06, 2017

Express combines selections from Outback and Carrabba's into a delivery-and-takeout-only format.

Phil Roberts: a concept-generating machine

By Restaurant Business Staff on Jun. 12, 2006

Salut Bar Americain is but the latest in a string of concepts created by Phil Roberts.

Financing

Soup’s on

By Restaurant Business Staff on Nov. 01, 2009

Gallons of excitement are simmering in the soup pot these days. Although a cup or bowl of soup has long been a standard menu starter, restaurants are now offering more inspired choices and many rotating selections

Street meats

By Patricia Cobe on Jul. 01, 2012

Chefs continue to jump aboard food trucks, taking to the streets with moveable versions of their signature dishes. But the popularity of street foods is spawning a reverse trend, as restaurants adapt iconic items to tabletop dining. Grilled and spit-roasted meats seem to be leading the charge.

Page 11