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Noodles & Company

Operations

Noodles & Co. to fuel turnaround with zucchini noodles

Executives hope the plant-based option will draw health-focused diners to the struggling brand.

Noodles & Company boosts kid appeal with customization

The chain is targeting “future foodies” with its first-ever menu for young diners.  

The chain tries a back-to-basics approach with new ads and a burger revamp.

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.

Good lighting and delicious-looking food are givens for attracting foodie eyeballs. But here are a few lesser-known best practices.

The anti-smoking crusade has come a long way, baby. Despite howls of protest from restaurant and nightclub owners, the smoking ban has gained considerable momentum since California unveiled its historic smoke-out in 1998.

Ed Doherty insists his success as a restaurant franchisee is a tale of phenomenal luck, starting with the purchase of his first restaurants in 1985.

For those who fail to tend to their own health as carefully as they tend to their business, the scenario can be a dangerous one.

The chain is closing 55 stores and tapping new capital for store-level initiatives.

Turning an interesting startup into a major industry player takes a lot of vision, leadership and a taste for the risky. This year, Kevin Reddy made it all look easy.

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