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takeout

Adding a daypart

 By Patricia Cobe on Apr. 01, 2010

When Smokey Bones changed its name from “Barbeque & Grill” to “Bar & Fire Grill” in 2009, the rebranding didn’t stop with the signage. The 10-year old concept began remodeling its 67 restaurants to focus on the bar, making the area larger and installing TVs, high-tops and stools to encourage socializing

The week in ideas, November 26, 2012

 By Restaurant Business Staff on Nov. 26, 2012

Gordan Ramsey has a dirty idea. A North Carolina chain has a name-change idea forced on them. A Staten Island restaurant gets a grand idea. Free flu shots and a WTF restaurant. Dig in!

How high-end restaurants do takeout

Nov. 12, 2014

As takeout takes off and third-party services proliferate, upscale restaurant operators are going to great lengths to maintain high standards as their dishes walk out the door, the Wall Street Journal reports.

Workforce

4 ways to ready a restaurant for the off-premise boom

By Alaina Lancaster on Apr. 20, 2017

Read on for tips to smoothly transition into upping takeout and delivery services.

Chains jockey for heat-and-eat Easter sales

By Peter Romeo on Mar. 13, 2018

More brands are aiming to exploit the niche between catering and takeout with big meals packaged for the holidays. The going price: $109.99 for a 10-person spread.

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