IHOP

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.

IHOP, Applebee's to pair up

By Peter Romeo on Dec. 22, 2016

A 12,000-square-foot restaurant in Detroit will feature the menu signatures of both DineEquity-franchised brands.

Marketing

7 indulgences aimed at busting New Year's resolutions

By Jackson Lewis on Jan. 11, 2017

As consumers try to meet their healthier eating pledges, some operators are bucking the trend and offering indulgent fare.

Food

5 ways to take favorite fruits to the next level

By Lizzy Freier on Jan. 17, 2017

Grilled apples, banana ketchup and berry gummies bring new life to common fruits.

Operations

This week’s 4 head-spinning moments: Time sucks

By Peter Romeo on Jan. 20, 2017

Strange times can bring equally unusual developments to the restaurant industry. Here's the proof.

Julia Stewart resigns from IHOP and Applebee's parent

By Peter Romeo on Feb. 17, 2017

The one-time carhop had headed the two-concept franchisor DineEquity for 16 years. No permanent replacement was named.

Operations

Restaurants play the blame game

By Peter Romeo on Mar. 02, 2017

Bad financial results have restaurant chain executives citing all kinds of factors for their top- and bottom-line difficulties, from an unexciting football season to high legal fees. Do they have a case? It depends.

Food