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Brio Tuscan Grille

7 ripples to consider surfing in 2014

 By Peter Romeo on Dec. 30, 2013

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

Food

Nice buns, QSRS!

 By Sara Rush Wirth on Jan. 02, 2014

QSRs are experimenting with less traditional breads, delivering on consumers’ desire for upscale options.

2014 trends: What stays and what should go

By Patricia Cobe on Jan. 02, 2014

Certain trends grab the culinary spotlight and refuse to die—even when diners and chefs can no longer stand to hear about them. One view at why some of these trends may merit continuing attention in 2014, while others should be tossed aside with the last of the New Year’s confetti.

The week’s 5 head-spinning moments: Bombshell revelations edition

By Peter Romeo on May 30, 2014

Cracker Barrel plans a fast-casual entry, chains stress there’s actual cooking in their kitchens, fast-food breads rise into more exotic territory, employers detail their pay ladders and Chipotle reveals its throughput and why franchising is unfair to talent.

Food

A fresh take on salmon

By Patricia Cobe on Oct. 22, 2014

The challenge: to create a “home-run” salmon dish that could supplant the grilled salmon that had been on Brio Tuscan Grill’s menu since day one.

Chocolate hazelnut spreads: Nothing to bust here

By Justin Massa on Nov. 03, 2014

Given the staggering increase in year-over-year sales, one might expect there to be a corresponding uptick of mentions of chocolate hazelnut spread on menus, but in fact the number of menus that mention chocolate hazelnut spread has remained right around 2 percent of all menus for the past year and a half.

Bravo Brio Restaurant Group appoints new CEO

By Kelsey Squire on Nov. 06, 2015

COO Brian O’Malley will replace Saed Mohsen in December.

Bravo Brio to shed weak restaurants

By Peter Romeo on Feb. 24, 2016

A go/no-go review of each branch is part of a comprehensive new plan to revive the operator of two polished-casual chains.

Bravo Brio leans into new menus as salve for slipping sales

By Kelsey Squire on May 03, 2016

With an eye toward millennial diners, the menu is getting remade at the group’s two Italian brands—with a focus on freshness, customization and a new layout leading the charge.

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