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Red Lobster

Darden loses control

 Oct. 10, 2014

Starboard Value succeeded in sweeping out the Olive Garden parent’s whole board, signaling dramatic strategic redirections for one of casual dining’s biggest players.

Consumer Trends

How chains are connecting with consumers

 By Jill Failla on Jan. 17, 2017

In addition to measuring chains’ operational attributes, Technomic also rated their connections to consumers through a series of questions designed to gauge loyalty and perception of a brand.

Mashed Potatoes

By Restaurant Business Staff on Oct. 16, 2009

Culinary legend has it that mashed potatoes were introduced by Antoine Parmentier in 1771, when the dish won first prize in a cooking contest. Today's menus feature many variations on these fluffy spuds—both plain and fancy; classic and contemporary; ethnic and all-American.

The week in ideas, October 15, 2012

By Restaurant Business Staff on Oct. 15, 2012

In The Week in Ideas: Meet the new Wendy. Same as the old Wendy. Cutting hours. Bartering. Giving away illegal food. And a new pricing model in New York City.

Smith & Wollensky: A more upbeat downstairs

By Patricia Cobe on Jan. 13, 2015

Wollensky’s Grill is a relaxed gastropub-style spot occupying what was formerly Smith & Wollensky's lower-level, formal-dining and private rooms.

Red Lobster

Jun. 11, 2017

The largest casual seafood chain balances a range of affordable dishes in an upscale setting

Sandwiches: The gates of creativity

By Restaurant Business Staff on Nov. 01, 1997

Sandwiches open the gates of creativity.

Restaurant Menus to Focus on Quality, Not Just Cost, in 2010

By Restaurant Business Staff on Dec. 03, 2009

CHICAGO,IL (Nov. 30, 2009)—Mintel Menu Insights announced five foodservice predictions for2010, saying that the restaurant industry will focus on...

Thanksgiving feasts

By Restaurant Business Staff on Nov. 20, 2012

These restaurants are taking the stress out of preparing the traditional turkey dinner by giving customers a relaxing, no-cook option on Thanksgiving day. Check out their bountiful holiday specials.

5 lessons from the big chill

By Patricia Cobe on Mar. 12, 2015

January and February may have been the winter of restaurant’s discontent, but the challenge of luring customers fostered some traffic-building ideas that could boost business at any time of year.

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