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Chili's Grill & Bar

Chili's Grill & Bar

This casual suburban staple combines American and Tex-Mex favorites

Operations

This week’s 5 head-spinning moments: Radical moves?

Bad times bring bold moves, as restaurants demonstrated this week with previews of just how far they're willing to go for a business advantage.

The chain's burgers, ribs and fajitas will now be served with more meat.

In addition to the technology updates aimed at attracting millennials, the chain plans to launch a frozen-foods line to extend its reach.

Maggiano's also saw a slide in guest counts.

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.

Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.

Speculation about the next big thing was rampant among 900 attendees of FSTEC, the industry's annual re-up on technology trends.

Several big players are talking about the stretch between lunch and dinner as an opportunity akin to what breakfast afforded a few years ago.

Operators are looking to cash in on the chatter surrounding this year’s presidential race.

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