Search

There's no denying that the legacy casual-dining concepts aren't scoring any points with millennials right now. But why? Here are three areas operators might want to consider if they want to get them back in the door.

In a special edition, we go spelunking into the issues that preoccupied the restaurant business’s premier gathering of free thinkers, the industry Woodstock known as the Restaurant Leadership Conference.

The 58-year-old brand will be led by an operations and franchising specialist whose career extends back 30 years, to stints at KFC and Rax.

Operators hit on some interesting ways to deliver bold flavors.

Indies may get most of the credit for being innovative, but chain restaurants are keeping pace as hotbeds of inspiration. Take a look at some to follow.

In compiling this roundup, we spotted several hotbeds of creativity in bar service and drink menus, chic decor on the cheap, sustainability solutions and hyperlocal marketing.

Same-store sales at sister brand Pizza Inn grew 0.2 percent in Q4.

It doesn’t take a crystal ball to predict 2015’s holiday flavors, but it does take some trend watching and historical menu mining to know what to expect.

Operators are willing to give freebies to help foster that bond and technology is making it easier to target offers through loyalty programs and apps.

Roland Dickey, Jr. earned the award in the family business category, putting him in contention with another restaurateur for the national honor.