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Lone Star Steakhouse

Too much of a good thing

I'm not sure whether it's just a slow news day, or just a commentary on our industry, but I was moved to write about the less than stellar food available on most restaurant menus. Mind you, I don't mean less than good. I mean less than stellar.

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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.

Dave Orenstein is joining the 19-unit venture after serving as CEO of Lone Star, among other casual players.

Lone Star Steakhouse & Saloon insiders have agreed to return $4.7 million to the company to settle a 2001 lawsuit filed by the California Public Employees Retirement System, a major shareholder.

It's all about the heat. Today’s ranges—gas, electric or induction—can help you maximize energy dollars by heating more quickly and efficiently. If your range or cooktop needs replacing or you’re thinking of expanding your cooking choices, here are some options to consider.

Commodity prices are on the rise. And animal proteins—always one of a restaurant’s more expensive buys—are getting hit hard. But there are ways you can purchase and plate beef, pork and lamb to ease the pain—without shortchanging your customers or your profits. Listen to what these chefs, suppliers, economists and other experts have to say.

McDonald’s plans to customize its menu toward regional preferences and better-for-you items starting in January 2015.

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