Cheesecake Factory

This week’s head-spinning moments: Multi-spins

By Peter Romeo on Jun. 16, 2017

This week's most arresting restaurant developments seemed to come in groups, raising the risk of neck injury for the keen observer. Here's a painless review of the head-spinning moments you may have missed.

The week’s 5 head-spinning moments: Alternate-universe edition

By Peter Romeo on Oct. 24, 2014

The industry seemed to borrow a plot twist this week from science fiction movies, transforming business as usual into anything but.

Consumer Trends

This week’s 5 head-spinning moments: Most and least

By Peter Romeo on Aug. 25, 2017

During a summer of extremes, what else could we expect but a week of restaurant mosts and leasts? Here's a sampling.

New rules in the waiting game, but don’t discard all the old ones

By Patricia Cobe on Apr. 22, 2015

A restaurant’s no-reservations policy can turn the most amiable hostess into a tyrant and the most laid-back guest into a monster—fueled by hunger and impatience. What's to blame?

Workforce

4 ways to encourage restaurant staff to volunteer

By Alaina Lancaster on Oct. 13, 2017

How to foster a culture of giving that keeps on giving.

This week’s 5 head-spinning moments: Cranial detonators

By Peter Romeo on Apr. 29, 2016

New delivery initiatives from Chipotle and Domino's, a millennial-focused training program from Cheesecake, and Panera's multimillion-dollar defense against becoming Chipotle.

Financing

5 potential takeover targets

By Jonathan Maze on Dec. 08, 2017

Buffalo Wild Wings sale could unleash other go-private deals, so here are five that could happen.

This week’s 7 head-spinning moments: 'Fight Club' leaks

By Peter Romeo on Oct. 28, 2016

Dispatches from the restaurant battleground show how some of the biggest names in the business are coping with the industry's difficult conditions.

Workforce

This week’s 6 head-spinning moments: Surprises. Or not.

By Peter Romeo on Jan. 26, 2018

Unexpected developments abounded in the restaurant business, from a surge in popularity of hurling hatchets to new revelations about how much some restaurants pay.

Page 12