Waffle House


Think Different

It’s been done with hamburgers, with cocktails, with Mexican QSR. Take a familiar concept, one with a degree of built-in familiarity and consumer acceptance, and differentiate it—around the ingredients, the menu, the presentation, the service model. Make it unique and craveable, make it stand out from the competition; just don’t make it so strange that customers don’t know what to make of it.


Chicago concepts to scout

For restaurateurs on the road, dining out is never just a quest for a delicious meal. It’s a mission to gather inspiration and intelligence from other concepts—from operational gurus to the competition. This is the dining guide for you.

Successful menu additions keeps guests coming back for more, a key strategy in today’s traffic-challenged climate.

Consumers are going to want more variety and excitement in 2015, the result of an improved economy and lots of pent-up demand.

McDonald’s rivals took to social media to offer opinions on the burger giant’s latest move.

For years, Ron Bailey, a McDonald's franchisee with six units spread across New York City's Harlem neighborhood, would lock up shop at 11 p.m.

The chain’s parent company owes more than $3 million to a former employee.

Great ideas we've seen from the restaurant industry.

Breakfast-and-lunch-only concepts continue to be the growth stars among the Top 500 family style chains.

The breakfast segment has been one of the bright spots in this dim economy.

  • Page 5