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Corner Bakery

Food

Menu news of the week: Nov. 25, 2019

Chefs and operators are busy this week gearing up for the season.

Financing

Denny’s franchisee grows to 127 units through 94-store purchase

WKS now operates 287 restaurants in total and ranks as Denny’s largest licensee.

Food

9 new items freshening up spring menus

By Patricia Cobe on May 08, 2019

Menu launches are showcasing seasonal ingredients and innovative flavors.

Top 500 Chains

Corner Bakery Cafe

May 03, 2019

Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.

Marketing

All restaurants win during March Madness, new research shows

By Peter Romeo on Mar. 19, 2019

New research shows that a considerable positive impact is felt by restaurants across the board, not just big marketers or operations with a hometown team in the hunt.

Top 500 Chains

Corner Bakery Cafe

Jun. 19, 2018
Leadership

Bay Area seafood chain enlists industry vets for expansion push

By Peter Romeo on Dec. 14, 2017

The changes include giving casual-dining veteran Mike Hislop a bigger role.

Workforce

How to train employees to be nice

By Lindsey Ramsey on Jan. 20, 2014

Earlier this year, it was reported that McDonald’s was encouraging its franchisees to train workers to be less rude to customers. But several operators we spoke to feel that hiring the right kind of people from the start is the best way to ensure your staff has the gift of customer service.

Operations

The toast of the town

By Tom O'Brien on Oct. 01, 2013

Not long ago, most restaurants could get by with a simple pop-up toaster. But along came bagels, croissants and Texas toast. And then toasted sandwiches grew wildly popular. So how do you find the best toaster to suit your needs today?

Financing

The business case for No Kid Hungry

By Kelly Killian on Sep. 18, 2014

As Dine Out for No Kid Hungry, one of the restaurant industry’s big charitable campaigns to fight childhood hunger, kicks into high gear this month, its feel-good benefits are well publicized. But as every restaurateur knows, running a profitable business isn't only about following your heart—it’s about making decisions that ultimately benefit the top and bottom line.

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