McCormick & Schmick's

Top 500 Chains

McCormick & Schmick's

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.

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.

Boasting a range of premium seafood, with a menu printed twice daily to reflect the day’s fresh, seasonal offerings

Five Latina employees of a location in the Boston area claim a “sexually offensive work environment.”

The industry ended 2016 a little poorer from the loss of talents like Sam Beall, Michel Richard and Phil Keiser. Here's a quick look at some of the talents that were lost, and the stamp they've left on the business.

An upscale chain that prints its menu twice daily to highlight fresh, seasonal seafood dishes

"Pepita" is the Spanish name for pumpkin seed, so it's no surprise that crunchy pepitas are sprinkled throughout Latin menus. But the texture and nutritive value of the seeds is attracting chefs who cook in many styles.

The seafood menu category continues to slowly sink, having declined 0.8% in sales to $5.3 billion and 2.1% in unit counts to 1,377 in 2016 from the prior year.

French foods and concepts are “tres chic” right now.