Edit

Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 200

Live blogging from the Restaurant Executive Breakfast

That criteria applies as much to a whole chain as it does to a single unit, says Richard Fitzgerald, co-CEO of CapitalSpring.

This much we know already

With the NRA show just hours away, certain truths about this year's convention are piling up like used toothpicks at a sliced-pepperoni booth. Here’re some of the insights we've gleaned so far:

The show hasn’t even started, but a theme is already emerging for the National Restaurant Association’s mega-convention in Chicago. If the early hubbub is any indication, this may well be the Year of the Handheld.

Savory flavors are claiming more freezer space as ice cream chains slide into their peak season.

Still not seeing the potential of this whole social media thing? Then consider the buzz blitz Genghis Grill waged—for a song—to position its Mongolian barbecue as a healthy option.

A look at the top mobile users of social media underscores how much they depend on daily dish-ups of 140 characters to make their models work.

Need proof that dominance in social media isn’t (yet) a function of size? Look no further than Restaurant Business’ ranking of casual chains by success in that realm.

Our ranking of restaurant chefs by social media success immediately brings to mind two questions: Who is DenverChefDude, and how does he have anytime left to cook?

Cinnabon, a bakery chain with a number of non-traditional locations, will offer nurses a free cinnamon roll during National Nurses Week, May 6-12.

You’d think that celebrity chefs would make their restaurants the stars of social media. But in our rankings of independent restaurants, the most avid users are hardly household names. Big name chefs, it seems, prefer to tweet and post under their own names, not their restaurants’ or company’s.

Restaurant franchisees wouldn’t have to scrounge for capital if their franchisors provided lenders with info about the brand’s performance, plans and work-out scenarios, concluded a high-level powwow on the credit crunch.

A company that ships meals in bulk to customers’ homes is giving a quick-service restaurant format a try. The Fresh Diet has opened what it describes as a grab-and-go pilot facility in North Miami that features single-portion selections like sandwiches, wraps, salads, cheesecake and snacks.