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Working the neighborhood

 By Restaurant Business Staff on Nov. 02, 2009

Lacrosse. Soccer. Softball. Basketball. Leho Poldmae never says “no” to sponsoring a youth sports team in the Westminster, Maryland community where his franchise of The Greene Turtle is located.

Consumer Trends

Restaurant visits up on both sides of the pond

 Jul. 25, 2012

Americans and Brits are eating out more often, according to two reports released this week. The NPD Group, a Chicago market research firm, delivered the upbeat news that the industry posted a 0.5% gain in restaurant counts in Spring 2012. And the latest QuickBite survey by London-based Horizons found that the average British adult had eaten out 2.77 times during two weeks this June, compared with 2.02 times in July, 2011.

Chipotle to test smaller, takeout-driven formats

Jul. 23, 2014

The new store formats would have less seating and primarily serve takeout orders, which account for two-thirds of the chain's transactions, its CFO said on the most recent earnings call.

Operations

McDonald’s bold new off-premise strategy

By Peter Romeo on Mar. 21, 2017

The burger giant's long-range growth plan is intended to bolster takeout and delivery sales in a big way.

Operations

6 surprises from Dunkin’ Donuts

By Peter Romeo on Feb. 12, 2018

The chain is aiming to shake up the market with changes in the ways it sells food, uses employees and touts value. Here are some of the operational and marketing shifts it revealed to investors last week.

The RGI: Change over time

By Restaurant Business Staff on Oct. 01, 1997

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.

Raising the bar on takeout

By Restaurant Business Staff on Sep. 11, 2006

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...

Adding a daypart

By Patricia Cobe on Apr. 01, 2010

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

The week in ideas, November 26, 2012

By Restaurant Business Staff on Nov. 26, 2012

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!

How high-end restaurants do takeout

Nov. 12, 2014

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.

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