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Danny Meyer talks about the Big Apple Barbecue Block Party
Consumer Sector Update: January 20th, 2011
Consumer shares are trending higher on the heels of an announcement from a fast-food chain that it is looking into strategic alternatives. Wendy's/...
Hard Rock sets sights on global markets
Hamish Dodds, chief executive of Hard Rock International, talks about the cafe's 40-year history and the importance of global markets.
Stephen J. Caldeira: Hot issues at IFA
Stephen J. Caldeira, president and chief executive of the International Franchise Association, says credit remains the top issue for franchisors an...
Brinker's Carin Stutz on global expansion
Carin Stutz, Brinker International Inc.'s president of global business development, talks about how the company is entering new nations, including ...
Hard Rock taps coconut water for healthful drinks
Cindy Busi, worldwide beverage director for Hard Rock Cafes, talks about the recent introduction of coconut water and coconut water drinks.
CiCi's holds first Pizza Throwdown contest
Franchisees fostered the idea the contest to instill and recognize quality in the chain's pizza makers.
Brackets redefines bar food
Brackets in Dallas looks to fill a need for sports fans who want high-quality food.
True Food Kitchen teams with wellness author
Kent Walker talks about the healthful concept's mission
Taco Bell testing lower-sodium menu
Taco Bell has been quietly testing a reduced-sodium version of its menu at 150 units in the Dallas-Fort Worth area for the past two months. Greg Cr...
Genghis Grill adds social-media hub
Executives from the Mongolian barbecue chain's parent company, The Chalak Group Inc., talk about how Genghis Grill TV will be used to track fans an...
Excerpt of Newt Gingrich keynote at MUFSO 2010
Excerpts from Newt Gingrich's keynote speech at the 2010 Multi-Unit Foodservice Operators conference in Orlando, Fla.
Latin Flavors: Fire pit cooking at the Culinary Institute of America
David P. Kellaway, campus managing director at the San Antonio campus of the Culinary Institute of America, talks about Latin flavors and fire pit ...
MUFSO: Strategies for success in turnarounds
Henry McGovern, CEO of Amrest Holdings, talks about the company was able to make a turnaround with their investment in Applebee's during the "New S...
How McDonald's keeps guests talking on Twitter
Rick Wion, director of social media for McDonald's Corp., talks about how the quick-service chain giant uses social media avenues such as Twitter t...
CIA opens San Antonio campus
The ribbon is cut at the CIA's newly expanded San Antonio facilities, and school president Tim Ryan discusses the significance of the new campus.
CIA-San Antonio: Mayor Castro and Kit Goldsbury
Kit Goldsbury, the former owner of Pace picante sauce who gave $35 million to the Culinary Institute of America for the campus and scholarships, an...
CIA-San Antonio: The mission
Instructors and a former student talk about the mission of the Culinary Institute of America's newly expanded San Antonio campus. Offering their pe...
McDonald's exec talks about brand and reimaging
Jim Skinner spoke with Nation's Restaurant News about the importance of the brand's image and the consumer experience. He also provided an update o...
Doug Brooks on what he learned from Norman Brinker
Doug Brooks, CEO and chairman of Brinker International, is the inaugural winner of The Norman, an award created to honor the legacy of industry ico...
How Seasons 52 keeps its beverage program fresh
George Miliotes, director of beverage and hospitality at Seasons 52, gives insight into how he manages the beverage program for the 13-unit concept.
Keeping things seasonal at Seasons 52
Cliff Pleau, senior director of culinary and beverage at Seasons 52, talks about how the chain develops its seasonal menus.
Stephen Judge: Seasons 52 a 'change' concept
Seasons 52 president, Stephen Judge, talks about how change is important to the concept, playing a role in everything from menu to the decor of eac...
Talking spices, prices and breakfast at Popeyes
Amy Alarcon, director of culinary innovation at Popeyes Louisiana Kitchen, talk to NRN about how ideas are developed and what's coming at the chick...
Kent Rathbun on how chefs can go retail
Kent Rathbun, a Dallas-based restaurateur with a retail line of rubs, marinades, sauces and salts, offers advice on how independent chefs can get t...
Seafood brands keep sustainability on the table
McFarland Management is covering the waterfront with several price-point levels of concepts that carry the names of noted marine artists and emphas...
Naked Pizza co-founder Jeff Leach talks about the chain's first franchised location
Kona Grill's Foursquare Swarm Party
On August 18, Kona Grill hosted a "swarm party," for guests who use the location-based social networking tool Foursquare.
Chefs: Customers concerned about Gulf seafood safety
Customers are expressing caution and concern about the safety of the Gulf of Mexico seafood, according to chefs who attended the 14th annual Florid...
Ken Calwell: What guests want from their burgers
Ken Calwell, chief marketing officer of Wendy's, discusses burgers and consumers' shifting tastes towards fresh ingredients.
Supplier chefs: What menu items drive traffic?
Matthew Burton, corporate executive chef for Unilever Food Solutions, pointed to meatloaf and meatballs as "comfort food" opportunities at a menu c...
Supplier chefs: What's new on menus?
Whitey Hershorn, corporate chef for Sysco Dallas, on the shift in Asian and Latin flavors on menus at a menu conference for supplier chefs organize...
Hot Concepts! 2010: Twin Peaks
Over the past five years Twin Peaks has established a leadership role in the burgeoning category of casual-dining sports bars with an all-female wa...
Hot Concepts! 2010: Shake Shack
Shake Shack, the seven-unit fast-casual burger chain owned and operated by Danny Meyer's Union Square Hospitality Group, has taken New York City by...
Jeff Sinelli: What are chefs talking about?
Which Wich founder and chief executive Jeff Sinelli talks about different menu trends discussed by chefs at the Which Wich Menu Conference in Dallas.
Supplier chefs: What are the top trends?
Thomas W.J. Dickhans, development leader for chef services at Hormel Foods, projects trends looking more to street food.
Supplier chefs: What breads are hot?
Paul Brigante, corporate chef for Turano Baking Co., talks about what breads will be big for sandwiches at a menu conference for supplier chefs org...
Supplier chefs: What cuisines are selling?
Michael Terry, corporate executive chef, Advance Food Co., discusses trends in cuisines at a menu conference for supplier chefs organized by Which ...
Kent Taylor talks about where Aspen Creek is headed
Texas Roadhouse Inc., which opened its second Aspen Creek in Irving, Texas, on Monday, has plans to double the size of the new casual-dining concep...
Taco Cabana execs discuss chain's renovation program
Chief marketing officer Todd Coerver and corporate chef Smokey Waters discuss details of Taco Cabana's renovation program.
Menu disclosures and the restaurant industry
Jay Wainwright, president of fast-casual Belgian bakery café chain Le Pain Quotidien's U.S. operations, discusses menu disclosure legislation and N...
Touring the Gulf: Adolfo Garcia, chef-owner in New Orleans
Adolfo Garcia, chef-owner of RioMar, La Boca, a Mano and Gusto in New Orleans, La., discusses the effects of the Gulf oil disaster on his restauran...
Touring the Gulf: Curtis Brewer, manager of The Oar House in Pensacola, Fla.
Curtis Brewer, manager of The Oar House in Pensacola, Fla., talks about the oil spill's effect on oyster prices and how other businesses in the are...
Touring the Gulf: Johnny Fisher, general manager of Lulu's at Homeport Marina
Johnny Fisher, general manager of LuLu's at Homeport Marina in Gulf Shores, Ala., which is owned by Lucy Buffett, sister of singer Jimmy Buffett, t...
Touring the Gulf: A chef's point of view
Daniel Esses, chef at the soon-to-open Three Muses in New Orleans, discusses how he plans to continue supporting Gulf seafood.
Touring the Gulf: A shrimper's view of the oil disaster
Clara Gerica of Pete and Clara's Seafood in Louisiana talks about seafood safety.
Touring the Gulf: Tony Trapani of Trapani's Eatery in Bay St. Louis, Miss.
Tony Trapani, chef-owner of Trapani's Eatery in Bay St. Louis, Miss., lost his 11-year-old restaurant during Katrina, and now, five years after he ...
Wendy's new line of salads
Ken Calwell, chief marketing officer of Wendy's, visited NRN to talk about the chain's new Garden Sensations salads.
Tour of the Gulf: The oil spill's impact on New Orleans cuisine
Poppy Tooker, host of the local NPR show "Louisiana Eats!", gives a broader look at the oil spill's effect, how chefs are adapting and a bit of oys...
Touring the Gulf: Acme Oyster House in Louisiana
The five-unit Acme Oyster House celebrated its 100th anniversary this year, and for the first time faces a shortage of oysters.
Cooking the whole hog
Patrick Martin, ownder of Martin's Bar-B-Que Joint in Nolensville, Tenn., shares secrets to cooking whole hogs at the 8th annual Big Apple Barbecue...
Danny Meyer talks about the Big Apple Barbecue Block Party
Danny Meyer and his son Payton talk about barbecue at the 8th annual event that raised funds for Madison Square Park where it took place.
La Madeleine's new fast-casual service
La Madeleine's chief operating officer Phil Costner and director of operations Bruce E. Saring talk to NRN about the French café concept's shift to...
CiCi's Pizza CEO talks recovery
CiCi's Pizza CEO Mike Shumsky sat down with Nation's Restaurant News to discuss how the economy impacted chain's customer base, and in what ways th...
Red Mango targets lunch with smoothies and parfaits
Hear from Daniel J. Kim, CEO and president of Red Mango, on the frozen yogurt chain's expansion into lunch.
McD's Dan Coudreaut talks Angus Snack Wraps and smoothies
Pam Parseghian, executive food editor for Nation's Restaurant News, interviews McDonald's executive chef Dan Coudreaut.
See All Items »
McDonald's battles Wendy's for value dollars - Bloomberg
Why can't McDonald's offer Egg McMuffins all day? - Bloomberg
NRN at the 2013 Women's Foodservice Forum annual leadership conference
New York quick-service workers picket for higher pay - Associated Press
Chicken wing prices rise as demand flies the coop - Bloomberg
Top 10 signs you've gone to a bad restaurant - Sullivision
Slow drip training - Sullivision
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