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Ponderosa Steakhouse

Ponderosa Announces Egyptian Expansion

Ponderosa International Development announced an agreement granting franchise rights to Egypt to Kareem Awny Abdel Dayem.

Chef Profiles

Adrienne Cheatham

Nominations Now Open for FSR’s Rising Stars

The Olde Bar Opens Indoor Dining with New Menu and Renovations

Clyde’s Restaurant Group Names Kyoo Eom Executive Chef of 1789 Restaurant

Chain Restaurants

The Cheesecake Factory cheesecake dessert.

Cheesecake Factory Prepares to Close RockSugar

Golden Corral Offering Free Meal and Beverage Card in Honor of Veterans Day

Woody's Bar-B-Q Debuts Bountiful BBQ Bowls

Franchising

How East Coast’s Relationship with Franchisees Sparked a Turnaround

Woody’s Bar-B-Q Names Roger Flynn Director of Franchise Development

Grumpy’s Opens First Franchise Location in Middleburg, Florida

Casual Dining

California Pizza Kitchen Reduces Debt as it Emerges from Bankruptcy

BJ's Offering Free Meal and Drink on Veterans Day

IHOP’s Growth Hits a COVID-19 Roadblock

Menu Innovations

A pizza with basil and tomatoes.

How to Source Quality Gluten-Free Ingredients

Huddle House Introduces Topped Waffles, Brings Back Prime Rib Tips Dinner

Slater’s 50/50's Famed Thanksgiving Burger Available All November

Beverage

In addition to ready-made drinks, Cameron Mitchell Restaurants are also selling cocktail kits.

Will Relaxed Alcohol Regulations Stick Around After COVID-19?

Ledo Pizza Introduces New Collaboration Beer: Gypsy Lager

Budweiser Commits to Nationwide Scholarship Program for Black Students to Enter Brewing Industry

Delivery

Restaurant employee hands coffee and a bag of food to customers.

NYC, L.A Extend Third-Party Delivery Fee Caps

Thanx Lobbies Mayors to Make Delivery Fee Caps Permanent

Chef Daniel Boulud Expands Delivery Concept Nationwide with Goldbelly

Food Safety

A table with hand sanitizer on it.

4 Overlooked Spots Restaurants Need to Clean

Something You Probably Didn't Consider with Ghost Kitchens

Gluten Intolerance Group Rebrands Gluten-free Restaurant and Foodservice Safety Program

Finance

The exterior of a Denny's restaurant.

Denny’s Seeks a Return to its Late-Night Prowess

Lunchbox Announces Closing of its $20 Million Series-A Round

Bankrupt HopCat Parent Bought for $17.5 Million

Consumer Trends

Produced by the National Institute of Allergy and Infectious Diseases (NIAID), this highly magnified, digitally colorized scanning electron microscopic (SEM) image, revealed ultrastructural details at the site of interaction of numerous yellow colored, Middle East respiratory syndrome coronavirus (MERS-CoV) viral particles, located on the surface of a Vero E6 cell, which had been colorized blue.

Navigating the Coronavirus Crisis

Chicago Closes Indoor Dining as COVID Spikes Across the State

No Matter What Side You’re On, the 2020 Presidential Election Matters for Restaurants

Technology

Guest orders food on a mobile device from Eureka.

Eureka Creates an End-to-End Contactless Dining Experience

NexRev Introduces Freedom Choice Solution

BentoBox Launches Catering and Events Capabilities to Aid Restaurants During Holidays

Marketing & Promotions

Woman on computer inside cafe.

The Trust Economy, and the Future of Restaurant Marketing

Shari's and Coco's Restaurants Offering BOGO Deal for Veterans Day

Pizza Inn Announces Return of Contactless Buffet To-Go

Kitchen Equipment

Chefs at work in a restaurant kitchen.

How to Budget for Restaurant Maintenance

Crisp Food Technologies Containers Win AmeriStar Packaging Award

Red Gold’s New Pull-Top Ramekin Helps Portion Control Ketchup

Labor and Employee Management

Restaurant employee talks to guest at a table.

Rehiring Your Workforce with a Lean HR Team? Consider Automation

Condado Tacos Names Scott Shotter President

Denny’s Diversity and Inclusion Efforts Go Back Decades

Restaurant Design

In miami, Bakan’s existing indoor-outdoor bar proved a winning design element during the pandemic.

Restaurant Design Will Be Forever Changed by COVID

The Restaurant of the Future 3.0: Eight Drivers of Change in a ‘New Normal’

The Restaurant of the Future 2.0: Off-Premises, Simplification, and the Evolution of Dine-In