Cracker Barrel will boost its catering in 2018.

Cracker Barrel

Extra pocket money? Cracker Barrel's patrons spent more on meals between February and April than they did during the same period in 2013.

Fast Five: Need-to-Know News in Full-Service this Week

  1. New Concepts: FSR gives you a look at David Burke's new NYC concept, fabrick. We also chatted with Chef Bart Vandaele, the creator of Belgium Restaurant Week in D.C., who shared what he's learned a year into operating D.C. eatery B Too.
  2. Health: Red Robin unveiled its interactive allergen menu this month, giving it a competitive edge in the casual dining sector.
  3. SustainabilityThe Chefs Collaborative expanded its Trash Fish idea to Charleston, S.C., where five chefs will cook dinner next week using fish that's typically thrown overboard. 
  4. Finance: Cracker Barrel reported its February–April financial results, and found that fewer guests visited its stores, but those that did spent more money. 
  5. Chain Restaurants: TGI Fridays launched its Summer of Fridays, complete with a food truck tour in major U.S. cities. The timing coincides with a menu revamp; Fridays is dumping the laminated menu for the first time in 25 years, elevating its dishes, and enhancing gluten-sensitive options.

News and information presented in this release has not been corroborated by WTWH Media LLC.