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Smokey Bones

Food

Smokey Bones differentiates the menu with global flavors and new cuts

Chef Peter Farrand launches a “protein candy store” to bring guests new experiences.

Food

Menu favorites get tweaked and seasonal specials return

Taste Tracker: Boston Market launches a chicken sandwich, Panda Express brings back a Chinese New Year signature, Panera adds two new flatbreads and wings take off in new flavors and formats.

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.

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

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.

A lodge-themed eatery specializing in hickory-smoked barbecue

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