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.

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.

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

A lodge-themed eatery specializing in hickory-smoked barbecue

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

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