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3 ‘gifts’ politicians are wrapping for restaurants this holiday season

 By Peter Romeo on Dec. 21, 2018

The threat of a federal shutdown dominates the headlines, but other political developments could have more of an impact on the foodservice industry. Here’s a sampling.

Operations

Fiesta Restaurant Group to shutter 23 units

 By Heather Lalley on Dec. 20, 2018

The closures include all Pollo Tropical units in the Atlanta area and some in Florida, as well as nine Taco Cabanas in Texas.

Operations

Taco Bell is taking on Manhattan

By Jonathan Maze on Dec. 19, 2018

The Mexican QSR is opening three new locations there as part of a big urban push.

Operations

4 hacks for boosting lunch sales with soup

Sponsored content from our partner Campbell's Foodservice on Dec. 19, 2018

From seasonal flavors and ingredients to pairing soup with other menu items to offer customers a multi-course meal, here are four hacks for boosting lunch sales with soup.

Operations

The top restaurant news developments of 2018

By Peter Romeo on Dec. 18, 2018

Here's a look back at the news eruptions that shaped the restaurant industry in 2018.

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The top 9 restaurant trends of 2018

By Peter Romeo on Dec. 18, 2018

A challenging year brought fundamental shifts in the market and a white-elephant sale of troubled concepts.

Operations

Buffalo Wild Wings reveals its new format

By Peter Romeo on Dec. 17, 2018

The new prototype features new entertainment tech, including the capability for onsite gaming contests, as well as an intensified focus on sports viewing.

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Identifying food cost trouble spots

Sponsored content from our partner CrunchTime! Information Systems on Dec. 16, 2018

Here are the most significant trouble spots in a product's lifecycle and a few ideas about how those trouble spots can help you better understand how to manage your food costs.

Operations

Why activist investors can be good for restaurants

By Jonathan Maze on Dec. 14, 2018

Despite their reputation, at times the shareholders can light a fire under managers and get things done, says RB’s The Bottom Line.

Operations

It's the extras that count

Sponsored content from our partner Litehouse Foodservice on Dec. 14, 2018

Across the board, consumers continue to seek out customizable options and bold flavor on menus. Offering guests a choice of unique, flavorful dressings and condiments can be an easy way for operators to meet both of these needs.

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