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Financing

The omicron variant interrupts a healthy restaurant sales recovery

The Bottom Line: Industry sales were surprisingly strong after a second-half surge. But sales slowed in December after the latest spike in infections.

Financing

Will Congress open the spigot this time on more restaurant aid?

Reality Check: The National Restaurant Association is stepping up its efforts to replenish the Restaurant Revitalization Fund, citing a new opportunity. But it's far from a slam-dunk.

The Bottom Line: In the 1990s, Burger King tested a Domino’s-branded personal pizza that proved remarkably successful, until the suits got in the way.

The better-burger brand is about 75% smaller than it was 15 years ago. But it is looking to get back into the new-restaurant business.

Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?

A quarter of the chain’s sales come from its "Blue Rebel" energy drinks and it does just as much business in the afternoon as it does in the morning. Its competition goes well beyond Dunkin' and Starbucks.

Giants like Starbucks and Domino’s are building more drive-thrus while regional drive-thru chains have exploded. And consumers are flocking to them.

The Bottom Line: Tropical Smoothie Café and Coopers Hawk are both reportedly planning upcoming IPOs, adding to a growing list. But some recent offerings haven’t fared well.

The Bottom Line: Black Box data suggests diners aren't so sure they're getting their money's worth amid soaring menu prices.

LEANguini launched earlier this month, but Chef Nick Graff and his team spent two years on R&D to perfect the pasta.

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