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It goes without saying that consistently delicious food is imperative to the success of a restaurant. But sometimes even a perfectly cooked steak or impeccable service is not enough to guarantee that a dining experience will stand out in customers...
Decades ago, weekday breakfast was a meal Mom served up at home, before the family left for work and school. Eating on the run, at a desk or behind the wheel just wasn’t part of the equation.Over the years, however, as women entered the workforce...
Afew decades ago, flying was a whole lot simpler. There was less congestion, for one thing. Fewer people flew because plane travel was too expensive to do on a regular basis. Security issues were not as strict and complicated as they became after...
It was in 1955, midway through the Eisenhower Years, when the notion took hold of Skippy Sack. By that time he’d spent several years at a Howard Johnson family restaurant, busing dishes, scraping gum off the undersides of tables, catching his...
Having worked as a chef in seven countries, chef David Larousse thought he’d seen most of the bad service the world had to offer.Until an American waitress asked him flirtatiously, “What cologne are you wearing?” while ignoring his sweetheart...
Since the late 1800s, when refrigerated railroad cars made it possible for Midwest ranchers to ship meat eastward, America’s love affair with steak has flourished. Today, consumers clamor for steak when they are celebrating special occasions...
Much like the “bottomless” cups of coffee at classic diners that dot highways and towns across the country, Americans’ love for the iconic restaurant concept never seems to run out.Through the years, the countless diners along highway exits and...
Awhite-bearded man sporting a snow-white suit and a black string tie sells pressure cookers and a secret spice blend from the trunk of his car. He calls himself “the Colonel,” says he’s from Corbin, Ky., and tells restaurateurs he can teach them...
If there’s an enduring Hollywood image that has lost little of its impact throughout the years, it’s that of the business meal. Whether it’s ruthless corporate trader Gordon Gekko lecturing his protégé over steak tartare in “Wall Street,” or a...
The fine-dining business has experienced many twists and turns over its long history, but never more so than in recent years as restaurateurs have been forced to shift gears and move in new directions. The survivors retain the segment’s great...