Edit

Olive Garden

Financing

Olive Garden backs off promotions, citing better industry conditions

The Italian chain posted a same-store sales increase of 3.5% for Q2, but Cheddar’s Scratch Kitchen continued to underperform for the chains’ parent, Darden Restaurants.

Consumer Trends

What makes a restaurant worthy of a visit?

Consumers are enticed by LTOs and interesting menu items, but that’s not the whole story.

Workforce

Restaurant labor conditions worsen in September

By Peter Romeo on Nov. 08, 2018

New research finds turnover climbing again, along with restaurants’ hiring plans.

Leadership

Former Darden exec named president of Bravo, Brio

By Peter Romeo on Nov. 06, 2018

Dave Pickens, a former president of Olive Garden, will also serve as COO.

Workforce

After a 5.3% rise in Olive Garden comps, Darden Restaurants plans to escalate the talent war

By Peter Romeo on Sep. 20, 2018

The casual-dining superpower says it will focus as much on recruiting and keeping employees as it will on drawing customers.

Marketing

Olive Garden mounts digital scavenger hunt

By Heather Lalley on Sep. 19, 2018

The restaurant chain offered up clues on social media leading to 10 all-you-can eat pasta passes.

Marketing

Has Olive Garden’s Pasta Pass lost its allure?

By Peter Romeo, Heather Lalley and Benita Gingerella on Aug. 24, 2018

For the first time in the four years the deal has been offered, we easily managed to score two passes.

Leadership

Who would Restaurant Business draft as restaurant all-stars

By Peter Romeo and Sara Rush Wirth on Jul. 17, 2018

Trout? Harper? Judge? Step aside, MLB. Here are the real standouts to watch this summer, as determined by some critical fans.

Leadership

Darden changes leadership of Cheddar’s, Seasons 52

By Peter Romeo on Jul. 16, 2018

Dave George is overseeing Cheddar's, and John Martin will be responsible for Seasons 52.

Financing

Darden’s Gene Lee shows casual dining how it’s done

By Jonathan Maze on Jun. 22, 2018

Olive Garden’s owner has thrived by simply focusing on doing a good job at its restaurants, says RB’s The Bottom Line.

  • Page 2