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Category Archives: Menu
On February 15 Darden Restaurants filed a trademark application for “Seaside Express,” apparently a “fast-causal” initiative. Coincidentally, casual-dining giant recently launched the fast-casual format inside two Red Lobster restaurants in Orlando. The word about Seaside Express comes from an article by … Continue reading →
We’re back at after a week off due to . . . well, let’s just say we sometimes overdo it on Thursday nights before a holiday weekend — and leave it at that. Meanwhile, we’ve collected the usual small pile … Continue reading →
Posted in Careers, casual-dining, Customers, Employees, Executives, expansion, Food, franchising, Menu, service, Uncategorized
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Whee . . . here we go again! Putting to the test your restaurant acumen — at least, insofar as the events that transpired within the last seven days. So if you’ve been paying attention to what’s really important instead of … Continue reading →
Posted in baristas, branding, Cocktail, Customers, Employees, labor, Menu, quick-service restaurants, restaurants, Social Media, Uncategorized
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Piada, the “Italian Street Food” concept from the founders of the Bravo and Brio restaurant chains, arrived in South Euclid, Ohio, last Friday. So far Rick and Chris Doody have opened nine, the latest unit in a new strip center … Continue reading →
We were thinking of taking the day off . . . maybe writing a few cards, doing a little shopping, or baking some cookies. But then we realized that without the Restaurant Quiz your week would be incomplete. So we … Continue reading →
How does someone become a successful restaurateur? Hard work is nearly always the right answer. Being young and personable, however, are two factors that can’t be discounted. Possessing both allows you to deal with long hours while surrounding yourself with … Continue reading →
The restaurant media have been a-flutter in recent weeks. The reason: Its own chutzpah. There was, for instance, the New York Times’ astonishing, no-star evisceration of the Times Square restaurant run by celerity-chef Guy Fieri. A series of damning questions, the review was one … Continue reading →
Nearly three years ago, Lane Cardwell wrote an insightful blog post on the now-defunct ChainLeader.com. In it, the restaurant veteran warned against multi-unit restaurants making the mistake of over-stressing quality and thereby hurting their brand. Today, with value-driven promotions much more … Continue reading →
Today’s New York Times included a review of 14-unit Shack Shack, among the country’s first premium burger chains and arguably one of the most influential. Time‘s critic Pete Wells awarded the popular chain one star with a large side of … Continue reading →
Posted in branding, Fast-casual, Food, Menu, New concept, restaurants
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Tagged burgers, Danny meyer, fast food, fast-casual, McDonald's, restaurant review, restaurants, Steak 'b Shake
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Americans are eating less beef, pork, chicken, and turkey — and paying more for it when they do. On December 20, 2011, for example, the “Daily Livestock Report” warned that “another sharp drop in U.S. domestic meat and poultry consumption is coming in … Continue reading →
Posted in Food, Government regulations, Menu, restaurants, Retail, Supply Chain, Sustainability, Vegetarian
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Tagged beef, chicken, consumption, livestock, pork, red meat, restaurants, turkey
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