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Smokey Bones

Top 500 Chains

Smokey Bones Bar & Fire Grill

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.

Leadership

Union Square Hospitality names a new president

Chip Wade, a longtime ops specialist for Darden Restaurants, will take the job next month.

A lodge-themed eatery specializing in hickory-smoked barbecue

Specializing in hickory-smoked barbecue dishes in an upbeat, family-friendly environment

The specialty FSR category includes subsegments like barbecue, fondue and small global cuisines.

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.

Ryan Esko replaces Chris Artinian at the bar-and-grill chain.

It had been just a bad memory: Smokers raising hell in restaurants that dared to curb their vice, and the health-minded leaning hard on operators to snuff out second-hand smoke.

When Smokey Bones changed its name from “Barbeque & Grill” to “Bar & Fire Grill” in 2009, the rebranding didn’t stop with the signage. The 10-year old concept began remodeling its 67 restaurants to focus on the bar, making the area larger and installing TVs, high-tops and stools to encourage socializing