takeout

The supermarket threat

By Restaurant Business Staff on May 12, 2007

The new Whole Foods Market in Portland, Maine, is a 48,000-square-foot behemoth, just two blocks off the turnpike spur that connects Maine’s largest city with a string of affluent towns along the coast.

Financing

How growth chains are growing

By Restaurant Business Staff on May 19, 2011

The two keys to restaurant growth in this sluggish economy? Innovation and relevance.

'Can we get an olé for Chili’s?'

By Peter Romeo on Oct. 24, 2013

After reporting a difficult quarter, Brinker International revealed a slew of extraordinary near-term initiatives for its Chili’s brand. The addition of delivery might not have been the biggest.

Playing with fire

By Patricia Cobe on May 01, 2015

Plano, Texas-based Romacorp, parent to Tony Roma’s, is taking the millennial courtship a step further with an entirely new sister concept—TR Fire Grill—tailored to the in-demand group.

Food

New ripple in off-premise: The take-home prep line

By Peter Romeo on Jun. 13, 2017

Shrink the serving line popularized by Chipotle, make it mobile, and you have the latest way some chains are striving to differentiate their catering options.

Cover story part 1: Opportunity knocks

By Restaurant Business Staff on Sep. 01, 2003

Bad economy got you down? Core business just ain't what it used to be? Then get some ideas from these operators, who've developed some profitable sidelines.

Grab and go

By Restaurant Business Staff on Jul. 15, 2007

Big money is flowing into small growth chains like never before. Here’s how to get a piece of the action.

Grow smaller

By Joan M. Lang on Jun. 01, 2011

The economy over the last few years has provided the ultimate incentive for operators that have had the foresight and the resources to put a new generation of prototypes in the pipeline.

Food

Eat this package

By Patricia Cobe on Dec. 20, 2013

A Harvard bioengineer named David Edwards invented edible packaging called WikiCells that can enclose any food or beverage “like a grape skin."

12 ideas swiped from other industries

By Restaurant Business Staff on Aug. 09, 2016

It’s no secret the four main food channels—restaurants, supermarkets, on-site foodservice facilities and c-stores—are looking more alike by the day. But there are still ideas unique to each for bolstering traffic and sales. Here, we present 12 tactics that could translate from one sector to the next.

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