Working the neighborhood

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

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.

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.

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

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.

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.

  • Page 28