Search Restaurant Business
How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
The Bottom Line: Producer prices for food declined more than 1% last month, though eggs and beef were up. And restaurant sales declined.
The restaurants were forced to close for a day but have since reopened. The attack hit the company’s IT systems.
The Bottom Line: The chain is eyeing its first Tennessee restaurants in 2026. But it has also ceded growth to other competitors.
A Deeper Dive: John Dikos, CEO of the chain, and VP of Finance and Strategy Adam Sanders join the podcast to talk about the 20-unit chain and its growth potential.
The company, backed by restaurateur Danny Meyer, has some big plans to open more fast-casual taco shops and sell its retail tortilla brand throughout the country.
Technomic's Take: Younger consumers are not cutting back because of higher prices. But they are looking for the right deal. Here's how operators should respond.
Working Lunch: The EVP of public policy for the National Restaurant Association joins the podcast to discuss the legal situation with the controversial law.
The burger chain’s largest shareholder and chairman opted not to seek a deal for the company. Kurt Kane, the burger chain's U.S. president, is leaving as part of a broad corporate restructuring.
More ICR tidbits: The Italian beef and hot dog chain shows why soft opens are important; some skepticism on the Red Robin grills plan; El Pollo Loco wants more kids and an unexpected interruption.
The Bottom Line: The closely held burger chain’s decision to open a corporate hub in Tennessee, where it has no units, is a head scratcher. But there are good business reasons for the move.