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Smokey Bones

Operations

Smokey Bones launches 2 delivery-only brands

Specializing in wings and burgers, the virtual concepts will be marketed via third-party apps and serviced by existing units of their brick-and-mortar mother.

Food

Smokey Bones heads for a recast

The barbecue concept intends to broaden yet simplify its menu and procedures, with women as a key target.

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

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

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A lodge-themed eatery specializing in hickory-smoked barbecue

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.

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

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