Applebee's

Beverage

Happy hours make a comeback—in an often unrecognizable form

The updated discounting windows are more likely to come during the day or at night, and the drinks are as likely to be nonalcoholic as full strength.

Distributors Are Key to Ensuring Food Safety

On the heels of a nationwide recall of fresh spinach due to the presence E.coli in bagged lettuce, the Food Safety Supply Chain Conference speakers and...

Chipotle's discontinuation of ShopHouse is the latest instance of a secondary concept looking good on paper but not living up to expectations. Here are a few other spectacular examples.

See which brand beat Denny’s, Applebee’s and others in a new ranking of full-service concepts by the strength of their customer following.

Some cost factors are beyond operator control. What they can control are their own operations. Here, some of their tips to avoid wasting money on waste.

McDonald’s revealed last month that it’s a full year ahead of schedule in selling 4,000 company-run restaurants to franchisees, a key turnaround objective it now intends to hit by the end of 2017. The...

What led the franchisee into the restaurant business, and what does he like and dislike about it?

Applebee's is ready with financial rescues for franchisees, Buffalo Wild Wings is testing off-premise-only stores, Bravo Brio has a new concept it's weighing, Dunkin' is shrinking the menu as a cure-all, and Potbelly was given a bitter pill to swallow by the city of Chicago.

There's no denying that the legacy casual-dining concepts aren't scoring any points with millennials right now. But why? Here are three areas operators might want to consider if they want to get them back in the door.

Overall, the varied menu category is flat, up .3% in sales to $23.9 billion and .5% in units to 7,792.

  • Page 16