Darden: 'Significant Amount of Work Ahead' with Cheddar's
The only real kink in Darden’s performance right now is Cheddar’s Scratch Kitchen, the 157-unit chain it spent
September 2018
How this Classic Steakhouse Inspires Lifelong Customers
With competition fierce, every restaurant is looking for ways to inspire loyalty from its customers. Lawry's the Prime Rib—Chicago decided to start at the beginning.
Should Restaurants Cater More to Vegans?
Going “vegan” was once seen as an extreme choice of deprivation. What about chocolate? Eggs? Cheese? Bacon? How could a person really give up all those flavors?
Go Ahead, Get Funky with your Beer Selection
Sours are funky beers that have been brewed with wild yeast and bacteria, raising the beer’s acidity level. Fruit is sometimes added to create a secondary fermentation or to introduce microbes. ...
US Foods' Fall Lineup Makes Food Fashionable
Fashion is an industry famous for its natural-selection style of doing business.
Are Publishing Companies the Next Iteration of Restaurant Groups?
Food writers often joke that we’d never open a restaurant, mainly because we know too much: the ceaseless hours, the slim margins, and even slimmer chance of success.
The Melting Pot Evolves with New Experience-Driven Design
Fondue restaurant chain The Melting Pot lifted the lid on the next stage of its brand evolution, unveiling a fresh restaurant design tailored to reflect what’s most important to its guests. ...
Olive Garden Doesn't Need Delivery to Dominate the Industry
Darden might be the king of simplification, but CEO Gene Lee cautioned against boxi
Pét-nats are the Next Big Thing in Wine
The sparkling wine section of a menu can often read like it’s been spit out by a generator—the expensive Champagne, more affordable prosecco or cava, maybe a wild card of crémant or Franciacorta. ...
Why Huddle House is Only Getting Better with Age
In February, Huddle House changed hands for the second time in six years.
