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Red Lobster

Hopdoddy founders plan to try an Italian concept

Red Ash will feature pasta and pizza.

Tips for buying shellfish

In this year of rising food costs, the good news is… shellfish don’t eat grain.

Waitresses take the spotlight this week. Along with a D.C. operator struggling with what to name his new restaurant. And an “upcycling” idea from those crazy guys over at Chipotle.

The battles currently being waged by shareholder activists at large restaurant companies could be claiming some important collateral damage: the industry’s African-American CEOs.

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.

This mayonnaise-slathered triple decker still has legions of fans, but kitchens are updating the original turkey-bacon-lettuce-tomato combo with unexpected ingredients and flavors.

When R.J. and Jerrod Melman, sons of Lettuce Entertain You Enterprises founder Richard Melman, were given the chance to create a restaurant of their own.

An institutional investor that had been on the sidelines in the struggle between Darden and Starboard Value says in a newly filed lawsuit that Red Lobster was dumped at a fire-sale price. The assertion could help Starboard seize control of Darden.

See which brands excel at making diners think with their stomachs, according to Technomic's Consumer Brand Metrics.

The Nautifish brand was developed in part to help foster awareness of sustainability issues affecting the oceans. Via sales of the brand, AGAR will donate...

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