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Dave & Buster's: The new generation
Dave & Buster's: The new generation
Dave & Buster's CEO Steve King and president and COO Dolf Berle discuss the chain's new Dallas flagship and what it means for the concept's future.
How Bar Louie keeps things local
John Neitzel, CEO of Addison, Texas-based BL Restaurant Operations LLC, discusses how the brand maintains its local, neighborhood flair while expan...
P.F. Chang's "Farm to Wok" Story
P.F. Chang's China Bistro Inc., based in Scottsdale, Ariz., is emphasizing its "Farm to Wok" story, including videos of its green onions grown by M...
On the Border live stream expands concert reach
Ashley Zickefoose, chief marketing officer for On the Border Mexican Grill & Cantina, explains why and how the brand is live streaming its Rock the...
Chuck E. Cheese's focuses on food and value
Thomas Leverton, CEO of Irving, Texas-based CEC Entertainment Inc., talks about Chuck E. Cheese's approach to food for adults, as well as value off...
Top 3 sustainability trends from the NRA Show
Laura Abshire, the NRA's director of sustainability policy and government affairs, ranks the top three sustainability trends for restaurant operato...
Pei Wei looks to speed orders with app
Clay Dover, chief marketing officer of Scottsdale, Ariz.-based Pei Wei Asian Diner LLC, discusses time savings sought with the introduction of a sm...
Cicis gives pizza buffet a brand refresh
Darin Harris, CEO of Coppell, Texas-based Cici Enterprises LP, explains the high points of the brand renovation at a Cicis pizza unit in Frisco, Te...
Dickey's CEO shows off new prototype
Roland Dickey Jr. of Dallas-based Dickey's Barbecue Restaurants Inc. discusses efficiencies and other aspects of a recently opened "fourth-generati...
Freebirds debuts prototype in Texas
Bobby Shaw, chief operating officer of Austin, Texas-based Freebirds World Burrito, discusses the new prototype restaurant that opened on Nov. 12 i...
Food-borne illness and social media
Craig Hedberg of the University of Minnesota discusses new frontiers in disease surveillance at Nation's Restaurant News' 10th annual Food Safety S...
Chuck E. Cheese's modernizes menu
Gregory Casale, senior director of culinary innovation at Irving, Texas-based CEC Entertainment, explains the new Chuck E. Cheese's pizzas and limi...
Super Chix CEO on 'better chicken' segment
Nick Ouimet, founder and CEO of Super Chix Chicken & Custard, talks about segment positioning for the two-unit concept , which was recently spun of...
Paul Martin's does away with host stand
Anthony Smith, president of Newport Beach, Calif.-based Paul Martin's American Grill, explains the decision to do away with a traditional host stand.
Firehouse Subs debuts Cold Deli Heroes
Don Fox, CEO of Firehouse of America LLC, talks about why and how Jacksonville, Fla.-based Firehouse Subs, known for its toasted sandwiches, is int...
Women's Foodservice Forum CEO talks 25th anniversary
Hattie Hill, president and CEO of the Women's Foodservice Forum, talks about the group's 25th anniversary with Sarah Lockyer, editor-in-chief of Na...
Wetzel's Pretzels animates menu boards
The 275-unit Wetzel's Pretzels, based in Pasadena, Calif., has debuted animated menu boards that it plans to roll out to more locations.
Cheddar's CEO on what's next for the chain
Ian Baines, new chief executive at Irving, Tex-based Cheddar's Casual Cafe, outlines what's on the horizon for the casual-dining brand.
Sonic chef Claes Petersson talks R&D
Petersson, vice president for research, development and packaging innovation at Sonic Corp., also discusses how the new Culinary Innovation Center ...
Pollo Campero aims to capitalize on Latin flavors
Tim Pulido, president and chief executive of Dallas-based Campero USA and Campero International, discusses growing influence of Latin flavors and h...
TGI Fridays CEO on what's next for the chain
President and CEO Nick Shepherd discusses what's on the horizon for the casual-dining brand, and its Endless Appetizers promotion.
Flower Child founder plots expansion
Sam Fox, founder of Phoenix-based Fox Restaurant Concepts, discusses the growth trajectory of his company's new fast-casual concept.
Chipotle cultivates message with festival
Scott Robinson, manager of national events for Chipotle Mexican Grill, discusses how the brand...
Branding elements of Yum's new Banh Shop concept
Christophe Poirier, vice president for emerging brands at Yum! Brands Inc., discusses what helps...
LYFE Kitchen president, CEO discusses concept
Mike Roberts explains the positioning of the healthful fast-casual chain and where it plans to expand this year.
Phil Romano debuts Potato Flats
The restaurant creator pulled the wraps off his new fast-casual Potato Flats concept in Dallas' Trinity Groves restaurant incubator on July 1.
Healthful fast-casual concept Flower Child planned
Sam Fox, chief executive and founder of Phoenix, Ariz.-based Fox Restaurant Concepts, talks about...
Outback expands prototype to Texas
Outback Steakhouse this week pulled the wraps off a new 245-seat store in Hurst, Texas, which replaced a nearby unit. The new open plan includes an...
Seattle's Best drive-thru push
As Seattle's Best Coffee prepared to open 10 new drive-thru units on the same day, May 20, operations manager Dave Thompson talked about the challe...
T.G.I. Friday's hosts World Bartender Competition
Matt Durbin, T.G.I. Friday's vice president of bar and beverage innovation, and the brand's newest 'World's Best Bartender' Hiroyuki "Mark" Yamada ...
Innovating Rio Grande Cuisine
Matthew Rembe, executive director of the Los Poblanos Inn and Cultural Center in Albuquerque, N.M., talks about local and organic foods and what he...
Fiery fish boil in Wisconsin
Boyd Finell and crew at The White Gull Inn in Fish Creek, Wis., add fuel to the culinary fire in this classic Door County fish boil.
Changes at On the Border
Stephen Clark, chief executive of Irving, Texas-based On the Border Mexican Grill & Cantina, talks about...
Chick-fil-A Appreciation Day
Supporters converged Aug. 1 on Chick-fil-A units as part of a nationwide "Appreciation Day."
Beyond Chef Whites
The 2012 National Restaurant Association show in Chicago offered a wide number new colors for the chef whites of yore, and they were shown off in a...
Baby boomers, Hispanic consumers present opportunities for industry
A. Elizabeth Sloan, president of Sloan Trends Inc.,
Wine and food at RN74
Sommelier Eric Railsback and executive chef Jason Berthold discuss Mina Group Inc.'s...
Pizza Hut and the "value" consumer
Kurt Kane, chief marketing officer for Pizza Hut, talks about...
Landry's invests in Galveston, Texas, pier project
Tilman J. Fertitta, chairman and chief executive of Landry's Inc. of Houston, and Keith Beitler, chief operating officer of Landry's specialty rest...
Mooyah Burgers evolves look
Alan Hixon, president of Dallas-based Mooyah Burgers & Fries, and franchisee Scott Isabelle talk about changes at at...
Latin accent in Ann Arbor, Mich.
Eve Aronoff, former fine-dining chef and "Top Chef" contestant, talks about her year-old...
Del Frisco's Grille expands
Mark Mednansky, chief executive of Southlake, Texas-based Del Frisco's Restaurant Group, talks about the second Del Frisco's Grille unit and plans ...
Phil Hickey on opportunities in this economy
Phil Hickey, chairman of Nashville, Tenn.-based O'Charley's Inc., discusses opportunities in this economy at MUFSO 2011, where he received the Norm...
Nick Vojnovic discusses opportunities
Nick Vojnovic, president of Tampa, Fla.-based Little Greek, talks about opportunities in this economy during a roundtable at MUFSO 2011.
Dennis Tase on opportunities in this economy
Dennis Tase, president of the Galardi Group Inc., discusses opportunities in this economy during a roundtable at MUFSO 2011.
Steele Platt discusses opportunities in this economy
Steele Platt, founder of the Irvine, Calif.-based Yard House, talks about opportunities in this economy during a MUFSO 2011 roundtable.
Jeff Harvey on opportunities in this economy
Jeff Harvey, president of Vancouver, Wash.-based Burgerville USA, talks about opportunities in this challenging economy during MUFSO 2011.
Fred Thimm on opportunities in this economy
Fred Thimm, president of Stoney River Legendary Steaks, discusses opportunities in this economy. This was during MUFSO 2011.
Logan's Roadhouse's award-winning HR approach
Christy Cox, senior director of human resources for Logan's Roadhouse, talks about the company's approach to employees, which was recognized on Nov...
Chef Estevan Garcia taps local cuisine
Estevan Garcia, executive chef of Tabla restaurant in the Hotel St. Francis in Santa Fe, N.M.,...
Chris Sullivan on Norman Brinker's legacy
The Outback Steakhouse co-founder talks about Steak and Ale founder Norman Brinker's legacy during...
Butcher's Son food truck hits road
Dain B. Pool and Jon Wagner of Two Trucks LLC talk about...
Consumer trends in Latin cuisine
Hear from Dunia Borga, pastry chef at Latin-American coffeehouse Dulce in Texas, and Kevin Higar of Technomic,...
David Pogue: Performance artist
David Pogue, technology columnist for the New York Times,...
La Madeleine launches franchise program
Phil Costner, president and chief operating officer of La Madeleine Country French Cafe, talks about the Group Le Duff Dallas-based division's...
Pizza Inn gives high-five to Pie Five
Charlie Morrison, president and chief executive of The Colony, Texas-based Pizza Inn,...
New Mexico's largest restaurant
Jim Thomas, co-owner of the family-run El Pinto Restaurant & Cantina in Albuquerque, N.M., with his brother John W. Thomas Jr.,...
Sam Kass talks about chefs and schools
Sam Kass, assistant White House chef and senior policy adviser for healthy food initiatives, talks with NRN about the Chefs Move to Schools program...
Firehouse Subs rallies fire up hourly crew
Robin Sorensen, co-founder of Jacksonville, Fla.-based Firehouse Subs, and Don Fox, chief executive of the 442-unit chain,...
Twin Peaks taps ex-Hooters execs for franchises
Coby Brooks, former CEO of Hooters of Ameri...
Chili's celebrates millionth Facebook fan
Chili's Grill & Bar celebrated its millionth Facebook fan
Ringling Bros. circus Pie Car chef's advice for food trucks
Michael Vaughn, chef on the Ringling Bros. and Barnum &...
Zoes Kitchen: Points of difference
Kevin Miles, president of the 52-unit Zoes Kitchen,
Alterra Coffee's zero-waste goal
Bill Suskey, manager of cafe operations and quality at Alterra Coffee in Milwaukee, Wis., talks about the company's efforts to bringing waste down ...
Alton Brown roasts molecular gastronomy
Alton Brown, creator of the Food Network's "Good Eats" series and commentator on "Iron Chef America," talked about molecular gastronomy at the Amer...
Taco Cabana's new social media strategy
Actress-comedian Anjelah Johnson talks about her new role in ads for the 150-unit Taco Cabana chain and how it taps into her more than 30,000 Twitt...
Chefs' Cafe Momentum aims to help disadvantaged
Chad Houser and Janice Provost, co-owners of Parigi in Dallas, discuss Cafe Momentum, a non-profit pop-up restaurant that serves as a culinary trai...
Buffet Partners expands Furr's Fresh Buffet
Greg Buchanan, chief executive of Plano, Texas-based Buffet Partners Holding Co. LLC, talks about the evolution of the 65-year-old cafeteria concep...
Chick-fil-A offers freebie on Cow Appreciation Day
Dan T. Cathy, president and chief operating officer of Atlanta-based Chick-fil-A, explains what the 1,550-unit company hopes to achieve by giving a...
New Bennigan's CEO Paul Mangiamele's company review
Paul M. Mangiamele, who recently took over as president and chief executive at Bennigan’s Franchising Co., talks about his review of the legacy bra...
Secrets to successful waiting - Rita Gilligan at the Hard Rock Cafe
Rita Gilligan was one of the first waitresses hired by the Hard Rock Cafe when it opened on June 14, 1971, in London. She offers tips on how good t...
What the Roark/Il Fornaio deal means
Mike Hislop, chief executive of Il Fornaio (America) Corp., talks about what the Roark Capital deal means for the Corner Bakery brand and how the d...
Ralph Brennan honored as "Ambassador of Hospitality"
Ralph Brennan, president of the Ralph Brennan Restaurant Group of New Orleans, La., reflects on receiving the National Restaurant Association Educa...
An Indy Restaurant Tackles School Foodservice
Paul Boundas, chef-owner of the Country House restaurant in Alsip, Ill., a suburb of Chicago, discusses how he got involved in school lunches, how ...
Domino's Smart Slice program for schools
Steve Clough, director of school lunch sales for Domino's Pizza, talks about the company's "Smart Slice" program that delivers pies to schools and ...
McDonald's Hiring Day
Burger giant McDonald's Corp. on April 19 set out to hire 50,000 new workers at its 14,000 U.S. restaurants. Jeffrey Smith, an owner-operator in th...
Cognitive Cooking: Vietnamese apple kebab - IBM
At the South by Southwest festival, the IBM Food Truck uses a cognitive system based on IBM Watson to help chefs invent a new kind of kebab.
Computational creativity - IBM
IBM Research is exploring whether a computer can be creative by designing a machine that can create surprising yet flavorful recipe ideas no cookbo...
See All »
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Starbucks shows its Cold Brew martini recipe
McDonald’s offers college scholarships
Orange Leaf debuts delivery by air at college campus
Dunkin' Donuts salutes baseball player David Ortiz
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