For many consumers, no two words sound sweeter than happy hour at the end of a long, demoralizing workday.
It’s the start of a new year and, as such, the time to establish new habits, revamped resolutions, and—for the foodservice industry in particular—fresh dedication to health and wellness.
It began as a quiet test for Red Robin at a lone unit in Cleveland and three in Colorado Springs. By summer, it spread to roughly 24 restaurants.
The calzone at Loring Place, a fine-dining restaurant in New York’s buzzy Greenwich Village, may at first seem a bit of an anomaly on the menu.
Nobody is going to accuse Johnny Rockets of having an identity crisis.
P.F. Chang’s is joining the counter-service ranks, as more and more sit-down chains find themselves doing in recent months.
Up until the last few years, health-conscious or calorie-counting beer drinkers were stuck with one underwhelming option: mainstream light beer.
When strategic communications and advisory company ICR hosts its annual conference, it's a chance for full-service industry giants to gather and talk about the past year—and set goals for the one a
Despite having opened dozens of unique restaurants and planting flags across the country, Sam Fox is far from jaded when it comes to new opportunities. In fact, his excitement is almost palpable.