Chick-fil-A

A toast to the wrap

By Restaurant Business Staff on Nov. 01, 2011

“We looked at three elements: the carrier, the protein and the flavor enhancers,” Scott explains.

Spokesman: Chick-fil-A restaurant founder S. Truett Cathy has died at age 93

Sep. 08, 2014

A chain builder in the same vein as Ray Kroc of McDonald’s or Dave Thomas of Wendy’s, Cathy climbed from poverty to the steward of a multi-billion operation with 46 years of consecutive same-store sales gains.

3 restaurant ideas making waves this week

By Peter Romeo on Mar. 03, 2016

Here's how restaurateurs are addressing the challenges of equalizing front-of-the-house and back-of-the-house pay, as well as trying to foster a better experience for families.

10 restaurant chains with the loudest consumer buzz

By Benita Gingerella on Mar. 30, 2017

These are the brands people are talking about most, on and off social media.

Marketing

When it comes to reputation, Chick-fil-A is king

By Jonathan Maze on Mar. 22, 2018

The chicken sandwich chain has one of the best brand reputations in the country, according to a Harris Poll.

Menu strategist award winner: Bill King, McCormick & Schmick's

By Restaurant Business Staff on Feb. 01, 2005

Transitioning from a small group of restaurants into a national chain is no short order.

Butternut Squash

By Restaurant Business Staff on Jan. 06, 2012

A staple vegetable of the winter season, butternut squash has garnered its familiarity through its role as a warm, hearty soup. While these delicately sweet soups are more than satisfying, chefs across the country are beginning to explore the versatility of this rich, fleshy pumpkin.

Steal this idea: Restaurant turns cooking oil into soap to sell in-house

By Kelly Killian on Oct. 28, 2014

Federal Donuts uses an estimated 400 gallons of cooking oil a week. Now they are working with a local high school where students will use the glycerin to make donut-shape soap that Federal Donuts will sell out of its four Philadelphia units, and the youngsters will help run that side business.

Food

Salmon dives into a fajita bowl

By Patricia Cobe on Apr. 14, 2016

Sharky’s Woodfired Mexican Grill messed with a good thing when it reformatted its top-selling Wild Salmon Lite Burrito, and placed its bets on a bowl.

Operations

This week’s restaurant nightmares: Fate’s bad right hand

By Peter Romeo on Apr. 19, 2017

Fate was a tough customer for high-profile restaurants this week, though their woes can't all be blamed on the gods.

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