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Even industry stalwarts have had to shift their practices to grow their businesses. Here’s how some of the top 100 independent operators are improving sales and traffic.
“This year we are building and maintaining relationships with the Nashville Convention & Visitors Center and local hotels.” —The Southern Steak & Oyster
“Exploring options to add a patio and building our breakfast business with the local corporate community.”
—Founding Farmers Tyson
“Added more outdoor patio space and off-premise catering options.” —Frankenmuth Bavarian Inn
“In 2017, we invested in some property revitalization and expanded marketing and PR efforts.” —‘21’ Club
“Revamped and revitalized the menu to highlight the most popular items.” —Vandal
“We closed for 27 days in January for a major update to the kitchen and dining room.” —Hugo’s Frog Bar
“We introduced a few different tactics to help grow our email databases and launched a fall lunch promotion to help build sales.” —Abe & Louie’s
Workers, backed by the ACLU and union groups, file more complaints and calls steps from the company to prevent harassment not enough.
The fast-growing pizza chain plans to reach 1,000 locations in five years after an equity injection led by Clayton, Dubilier & Rice.
Hot food and beverage trends, the Show’s Centennial and a look at the future of dining among this year’s highlights.
Health and emerging ethnic styles feed into consumer demand.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.