takeout

Chains jockey for heat-and-eat Easter sales

More brands are aiming to exploit the niche between catering and takeout with big meals packaged for the holidays. The going price: $109.99 for a 10-person spread.

The RGI: Change over time

Think back 30 years ago. Johnson was president. "Bonanza" was a top-rated TV show. "Up, Up and Away" by the 5th Dimension was blaring from transistor radios, and the median family income was less than $10,000.

Show of hands. Is the food you send out to be eaten off site as good as the stuff people eat at your restaurant? Didn’t think so. It’s not like...

When Smokey Bones changed its name from “Barbeque & Grill” to “Bar & Fire Grill” in 2009, the rebranding didn’t stop with the signage. The 10-year old concept began remodeling its 67 restaurants to focus on the bar, making the area larger and installing TVs, high-tops and stools to encourage socializing

Gordan Ramsey has a dirty idea. A North Carolina chain has a name-change idea forced on them. A Staten Island restaurant gets a grand idea. Free flu shots and a WTF restaurant. Dig in!

As takeout takes off and third-party services proliferate, upscale restaurant operators are going to great lengths to maintain high standards as their dishes walk out the door, the Wall Street Journal reports.

Some big chains are reversing themselves on customization, delivery, portioning and new-age staffing moves.

Are you a real restaurateur? Here's a self-assessment quiz. Answer the questions truthfully...no one but you will see your final score.

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

In 2007 these new graduates of Georgetown University’s McDonough School of Business, tired of spending money for lunch at local fast food joints, saw an opportunity for a sustainable, healthy, fast-casual option.

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