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Chili's Grill & Bar

Consumer Trends

8 chains missing the mark with takeout

A look at the casual-dining chains satisfying consumers with their dine-in services, but not doing quite as well with takeout.

Operations

This week’s 5 head-spinning moments: Reverse is the new forward

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

This casual suburban staple combines American and Tex-Mex favorites

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.

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