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Bertucci's

Leadership

Tijuana Flats taps 35-year chain veteran for CEO post

The appointment is part of a realignment of top management at the regional fast-casual brand.

Food

9 new items freshening up spring menus

Menu launches are showcasing seasonal ingredients and innovative flavors.

Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.

The second unit of Chicken Guy is slated to open this spring.

Move over carrots and broccoli. A variety of “new” vegetables is showing up on restaurant plates. And it’s not happening in fine dining alone. Many chain and casual concepts are incorporating items like kale, beets and Brussels sprouts on their menus—inspired by chef-driven dishes at more upscale spots.

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

The Italian chain is known for its pizzas and brick-oven specialties

Communal tables and shareable small plates may have spawned the social dining trend, but today’s customers want more. Gen Y—aka the Millennials—are leading the charge. And they spend a lot more of their disposable income on dining out than other generations.

Italian heavyweight Olive Garden increased sales by 3%, helping to drive the menu category's 1.9% sales growth, to $8.5 billion.

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