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Bob's Steak & Chop House

Bob's Steak & Chop House Offers Avocados From Mexico Menu Items

Avocados From Mexico (AFM) and the original Bob's Steak & Chop House on Lemmon Avenue in Dallas, Texas, are now collaborating on exciting new menu items featuring Avocados From Mexico. ...

Marketing & Promotions

Greg Innocent in a pink salmon suit on a pink landline photo smiling with rose wine behind him.

How The Hampton Social Engages Guests with AI-Powered Rosé Chatbot

How TGI Fridays is Winning Loyal Guests Through Simplicity

Hurricane Grill & Wings Celebrating Birthday with Throwback Menu

Franchising

Karim Webb served on the FAC for Buffalo Wild Wings, then Inspire Brands after the acquisition.

Multi-Unit Buffalo Wild Wings Owner Emboldens Future Leaders

JINYA Ramen Bar Signs Deal to Grow in New York DMA

Applebee’s Accelerates a New Era of Dining

Labor & Employees

An interior of Marmo restaurant.

Atlas Restaurant Group's Secret to Staff Retention and Expansion

1Huddle Attracts Investment from EMERGING Fund to Revolutionize Hospitality Training

As Restaurant Leaders, Let's Focus on People, Not Tasks

Chef Profiles

focusing on finding creative solutions to operational concerns is paramount for chefs and designers when collaborating.

How Chef-Designer Partnerships Can Elevate the Dining Experience

Chicago Restaurant Vets Join Forces on The Evie

Tacolisto Opens in Seattle's RailSpur

Chain Restaurants

Franchisee Relationships are Key, Says Another Broken Egg’s Brandy Blackwell

BJ’s Restaurant & Brewhouse Rolls Out Dads & Grads Deals

Fleming’s to Offer Special 3-Course Meal for Father's Day

Consumer Trends

A Dutch apple pie with cinnamon, cream, and caramel is topped off with a 3D printed chocolate apple, made at Unilever's global Food Innovation Center.

Predicting the Menus of the Future, According to 1,600 Global Chefs

Embracing New Technologies Helps Restaurants Thrive in a Growth Economy

Your Restaurant Customers Already Dropped By—For a Virtual Visit

Beverage

BJ’s Beer Club gives brew masters the space to create more niche beers and small-batch products for members to try out.

Subscribe to Imbibe: Inside the Beer Club Boom

Sixty Vines Celebrating National Bubbly Day with New Collab

Applebee's Rolls Out $6 Tropical-Inspired Mucho Cocktails

Technology

Restaurant manager holding a tablet in front of chefs.

Collaborative, Virtual Auditing Unlocks Clear Restaurant ROI

Popmenu Uses AI to Elevate Restaurants' Marketing Efforts

GoTab Announces Integration with OpenTable

Casual Dining

A strawberry pie from Polly's Pies.

Polly's Pies Moves from Legacy Brand to Modern Dining Experience

Adair Concepts to Open Los Tios in Houston

Tropical Smokehouse to Open Fast-Casual Spinoff

Menu Innovations

Two Red Robin burgers.

Red Robin Breaks 700 Sales Records in a Single Quarter

Mellow Mushroom Launches Pizza Topped with Skyline Chili

Ruby Slipper Restaurant Group Announces New Summer Menu

Restaurant Design

Rreal Tacos

Employee-Owned Rreal Tacos is Ready for Takeoff

New French Bistro 'Scoundrel' Debuts in Greenville

'Real Housewives' Star Kandi Burruss Takes On Atlanta's Culinary Scene

Kitchen Equipment

Kitchen equipment.

Keeping Up with Your Kitchen Fire Safety Protocols

The National Restaurant Association Show Announces Lineup of Chef and Mixologist Events

Handheld Devices Race Into the Full-Service Restaurant World

Finance

REESE’S Peanut Butter Chocolate Cake Cheesecake.

Cheesecake Factory Plans to Launch Loyalty Program, Rewarding Experiential Dining Lovers

Kona Grill is Down, but Far from Out

Denny’s Cooks Up Success with Kitchen Overhaul

Delivery

Delivery man carrying food.

We Asked AI How to Integrate Third-Party Delivery. Here's the Response

Workplace Catering Platform Foodja Extends Partnership with California Pizza Kitchen

Grubhub Starts Pilot Program with E-Bike Platform JOCO

Food Safety

Restaurant waiter serves a table of customers.

7 Ways Tech Will Elevate Food Safety and Quality in 2023

For Restaurants, Technology Steps Up as Help Steps Down

Protecting Your Restaurant From a Foodborne Illness Outbreak