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Carrabba's Italian Grill

Operations

Red Robin tries a delivery-only spinoff

Red Robin Express will have no storefront, just production capabilities for producing the food found in full-service units.

Financing

Outback co-founder leaves Bloomin’ Brands

Chris Sullivan, who helped start the steakhouse, resigns from parent company’s board.

The dash for off-premise business is taking a detour around third-party delivery. Meanwhile, Amy Poehler isn't making restaurateurs laugh, R&D kitchens are cooking up some unusual new products, and the drug epidemic is prompting some controversial changes in operations.

All members will get something free when they visit a store.

There’s no better cure for the common cold than a steaming bowl of chicken soup. In addition to offering the classic chicken noodle and matzoh ball versions to cure our ills and soothe our souls, restaurants are menuing a number of tasty chicken soup variations.

Chains ranking highest in their competitive set deliver more than just good food. They’re winning in all aspects of the dining experience, from service to convenience.

Some big chains are reversing themselves on customization, delivery, portioning and new-age staffing moves.

Parent Bloomin’ Brands rolled out a loyalty program across its concepts

Restaurant dealmaking is at its highest level in 11 years. The transactions record could be shattered if these blockbuster acquisitions, already the subjects of Wall Street speculation, should go down.

Barington Capital is pushing Bloomin' Brands to spin off Carrabba's, Fleming's and Bonefish Grill.

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