Casual Dining

Applebee's bounces back, plans to resume expansion

By Peter Romeo on May 03, 2018

The chain's improved performance is proof full-service chains are holding their own against fast casual, executives stressed.

Operations

4 ways Texas Roadhouse intends to keep outpacing other brands

By Peter Romeo on May 01, 2018

With same-store sales up 8.5% for the first month of Q2, how does the casual operator plan to keep outpacing the pack? Here’s what management has revealed.

Operations

Casual-dining rebound hasn't pulled Chili’s along

By Peter Romeo on May 01, 2018

Sales and traffic comps remained negative for the big brand in Brinker’s portfolio.

Financing

Quaker Steak offers an LTO—for franchisees

By Peter Romeo on Jan. 29, 2018

A limited-time deal will cut the usual fees for recruits who agree to open multiple units.

Consumer Trends

Top 5 LTOs in December: Craveability vs. Purchase Intent

By Lizzy Freier on Jan. 01, 2018

Often, the menu items deemed the most craveable aren’t the ones consumers say they’re most likely to purchase.

Leadership

Bay Area seafood chain enlists industry vets for expansion push

By Peter Romeo on Dec. 14, 2017

The changes include giving casual-dining veteran Mike Hislop a bigger role.

Workforce

Restaurant turnover rates on the rise, again

By Alaina Lancaster on Oct. 13, 2017

Employee turnover is up after teasing the industry with plateauing numbers this summer.

Slacking frozen food

By Jonathan Deutsch, Ph.D. on Sep. 08, 2016

As a kitchen best practice, all of the food slacked should be cooked to a safe internal temperature and served following the slacking, says Advice Guy.

Marketing

How restaurants are handling Twitter’s new design

By Kelly Killian on Apr. 28, 2014

Less than a week ago, Twitter rolled out a new design for profile pages. Some operators have embraced the challenge. Others have more to learn.

Workforce

How to train employees to be nice

By Lindsey Ramsey on Jan. 20, 2014

Earlier this year, it was reported that McDonald’s was encouraging its franchisees to train workers to be less rude to customers. But several operators we spoke to feel that hiring the right kind of people from the start is the best way to ensure your staff has the gift of customer service.

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