Village Inn

O'Charley's owner gets a new president

By Peter Romeo on Nov. 09, 2017

The parent company of O’Charley’s and Village Inn has appointed family-dining veteran Craig Barber as president, with oversight of 474 restaurants and franchise rights to 96 more.

Emerging Cuisines: Basque

By Restaurant Business Staff on Oct. 01, 2008

Cooking with an indpendent spirit.The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history,...

ID NEWS: Clark acquires small janitorials house

By Restaurant Business Staff on Mar. 03, 2003

Clark National, Inc., Elk Grove Village, IL, a $340 million broadliner and nonfoods distributor, has acquired certain assets of E-Janitorial Supply, Inc.,...

Fast casual wine trends

By Restaurant Business Staff on Aug. 15, 2003

There's a lot happening with wine out there. It's a buyer's market, restaurateurs are getting their own labels, wine lists are more selective, and fast-casual chains are trying to do wine better than the old boys.

Watch your step!

By Restaurant Business Staff on Jul. 07, 2005

Encouraged by a strong economy, restaurant chains are growing with confident—if somewhat conservative—steps.

Foodservice Acquisitions Require Determination, Tenacity

By Restaurant Business Staff on Jul. 13, 2005

"Due to the current mindset of the active acquirers, a seller should expect a deal to take longer to consummate than it normally does, if they are to obtain...

IFDA Sales & Marketing Conference

By Restaurant Business Staff on Jul. 29, 2005

Banta, Springfield, MO, was presented Diamond and Best of Show awards for its "Image and PR" video called "E2" in which is explained to foodservice operators...

In their own words

By Restaurant Business Staff on Oct. 16, 2005

Jeffrey Chodorow, Laren Gartner, Edna Bayliff, George Katakaldis, Rick Doody, John Metz, JR. Six very different entrepreneurs on the lessons, the labors and the passions of the restaurant life.

Extreme food vacation: Southeast Asia

By Restaurant Business Staff on May 10, 2006

A universe apart from the ethnic mom-and-pop eateries stateside, a first encounter with Asia can stagger even sophisticated food professionals.

Aioli, American style

By Restaurant Business Staff on Aug. 13, 2006

Aïoli, the gutsy, garlicky emulsion that is sometimes referred to as the mayonnaise of Provence, has become a popular condiment on multi-culti menus.

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