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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 3
Operations

The long and complicated history of joint employer

A detailed look at efforts to change the joint-employer standard, and why the debate just won’t go away.

Operations

'Joint employer' threat to franchising is back

A federal court has overturned the definition favored by restaurant franchisors and franchisees, effectively reinstating the standard they bitterly opposed.

Leadership

Logan's parent names Jim Mazany CEO

The former COO of TGI Friday's joins the multi-brand operator SPB Hospitality.

Operations

Famous Dave's pairs up with a Texas T-Bone

A single restaurant in Colorado features the menus of both brands.

Operations

Outback's parent tries a virtual chicken restaurant

Tender Shack features platters and sandwiches for delivery from a dozen Carrabba's units.

Financing

Finding no acceptable offers for the business, Luby's decides to liquidate

The operator of Fuddruckers and Luby's Cafeteria will sell off its assets in pieces and then dissolve.

Operations

San Francisco holds off on permitting indoor restaurant dining

Officials have not said when dine-in service might resume, frustrating local restaurants.

Marketing

Buffalo Wild Wings is selling a 'season ticket' package for football fans

For $750, Cleveland Browns fans can buy special tickets to an echo of the Dawg Pound at one of 10 locations. Otherwise, its $99 for a season wings pass.

Operations

New Jersey lifts ban on indoor restaurant dining

Establishments can re-open their dining rooms at 25% capacity as of 6 a.m. Friday.

Marketing

Jersey Mike's updates its catering menu to address new sensitivities

The food is portioned and packed to lessen the chance of human contact

Financing

Asian investors buy control of Red Lobster

The group includes two prominent global operators and one of the seafood chain's major suppliers

Marketing

National Restaurant Association mounts a campaign to pull dine-in customers back

The new multimedia ad campaign aims to whet pent-up demand while also reassuring the public of restaurants’ safety.

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