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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 373

Another investor’s curbside treasure?

Some of the restaurant industry’s best-known and most-venerable brands are providing acquisition opportunities seldom seen outside of a yard sale. Are they dream purchases, or just badly worn bread makers headed for the attic?

Drawing the line on anti-business lawmaking

At age 84, Bernie Marcus wonders if restaurateurs and other small-business operators will be denied the sort of Cinderella life he earned through sweat and smarts. That’s why the co-founder of The Home Depot plans to make an impassioned case during the Restaurant Leadership Conference for standing up to anti-business forces.

Really, it could have been a hot dog cart

The high profile drama unfolding around Red Lobster and Olive Garden should be familiar to any restaurateur with investors and years of success.

Leadership

The champion

Survey after survey shows that consumers love Papa Murphy's Take 'N' Bake Pizza. CEO Ken Calwell explains why.

Restaurants’ new legal obligations

Here’s a sampling of the restaurant-relevant laws and regulations that went into effect with the New Year.

What people really think about fast-food wages

What do consumers really think about fast-food wages? Our "man on the street" takes the issue straight to the people (hypothetically) to find out.

7 ripples to consider surfing in 2014

For the strongest inkling of what will unfold for restaurants in 2014, consider some of the sleeper trends of late 2013.

Chipotle’s stealth move into pizza

With everyone else aspiring for the crown, the burrito powerhouse has decided it should be the Chipotle of the better-pizza market.

Darden's marching orders

The investor pushing for a breakup of Red Lobster and Olive Garden’s parent has released a comprehensive rationale for doing it. Here’s a look at the reasoning and the plan.

The Sysco-U.S.F. deal: What’s it mean for restaurants?

The announcement of the pending $8.2B merger of Sysco and U.S. Foodservice has restaurateurs wondering what’s in store for them. Here are some things they should keep in mind.

Sleeper stories of the week

Some of the industry’s most interesting developments weren’t the big headline-grabbers. But any savvy restaurateur wouldn’t want to miss these developments.

Beverage

Higher-priced options driving adult beverage sales, study finds

As the volume trend softens, consumers spark increased competition among premium beer, wine and spirits for drink orders in restaurants and bars.

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