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Denny's

Emerging Brands

Full-service concepts elbowing into fast casual

 By Peter Romeo on Mar. 10, 2017

Frequent past failures haven't discouraged full-service chains from trying fast-casual concepts. Here's a look at the latest experiments.

Marketing

Are Tuesdays the new Mondays?

 By Jill Failla on May 24, 2017

Here is a roundup of Tuesday meal deals helping drive traffic on that day of the week.

Packaging could be the new differentiator in to-go

By Peter Romeo on Jun. 09, 2017

As more chains vie for off-premise sales, the need to differentiate is prompting late entrants to think about what should carry their food.

Marketing

Cashing in on the eclipse

By Patricia Cobe on Aug. 18, 2017

As the skies darken, restaurants are lighting up with specials.

Consumer Trends

Customers’ most-craved breakfasts

By Lizzy Freier on Oct. 10, 2017

See which 10 chains are meeting consumers’ morning cravings the most.

Operations

Great ideas? Not these

By Peter Romeo on Nov. 15, 2017

In a magazine issue packed with big ideas, it’s only fitting we pause and salute the real stinkers—the notions that were somehow greenlighted instead of prompting hushed comments about the originator seeming so normal otherwise.

Financing

A Warren Buffett experiment could cut Dairy Queen's costs

By Peter Romeo on Jan. 30, 2018

The third-wealthiest person in America is teaming up with the richest—Amazon's Jeff Bezos—and JPMorgan's Jamie Dimon to bring down health insurance expenses.

This week's 6 head-spinning moments: Whoa

By Peter Romeo on Feb. 19, 2016

A true challenger to the Cronut appears, along with signs of a deeper dive into groceries by The Cheesecake Factory, less yelling at Red Robin, a return to crazy restaurant theming and crow being added to the menu of Jack in the Box.

Denny’s adopts a pancake guarantee

By Benita Gingerella on Aug. 02, 2016

The chain is assuring customers they won’t be charged if they don’t like the improved version.

Operations

Making space on the griddle for all-day breakfast

By Amanda M. Westbrooks on Dec. 12, 2016

Interest in all-day breakfast means more energy and space for the equipment to make it. IHOP divides its four griddles into five stations to keep ingredients separate.

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