Peach gazpacho
Chef Jason Berthold celebrates peach season with this chilled soup, a variation on the tomato-based Spanish classic. He heats garlic with blanched, skinned almonds in olive oil until they begin to turn...
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Nancy Kruse, Bret Thorn on the latest restaurant fruit trends
In a new monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. This installment takes a look at how restaurants are...
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Pitbull videos expand Miami Subs' social media reach
When Armando Christian Perez, the musical artist better known by his stage name Pitbull, bought an equity position in the Miami Subs chain in July, the deal was choreographed like a concert in social...
View ArticlePopeyes names Greg Vojnovic chief development officer
Greg Vojnovic has been promoted from vice president of development to vice president and chief development officer of Popeyes Louisiana Kitchen. “Since joining Popeyes in 2007, Greg’s passion and...
View ArticleSalsarita's hires Chris Bailey as VP of franchise development
Salsarita’s, an 80-unit Mexican cantina chain based in Charlotte, N.C., has named former Bojangle’s executive Chris Bailey as its vice president of franchise development in the chain's latest...
View ArticleWhy CKE postponed its IPO
Concerns on Wall Street over restaurant industry health, recently fueled by a sales miss from McDonald’s, may be to blame for CKE Restaurants' decision to postpone its initial public offering,...
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Veggie Grill CEO Greg Dollarhyde talks trends in healthy eating
Anita Jones-Mueller, M.P.H., president and founder of Healthy Dining, a nutrition-related marketing and consulting firm, interviews Greg Dollarhyde, CEO of Veggie Grill, on the proliferation of...
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The latest chefs on the move
William Downes is the new executive chef of the Baltimore Marriott Inner Harbor at Camden Yards in Baltimore. Most recently the senior banquet chef of the Renaissance Mayflower Hotel in Washington,...
View ArticleBiglari Holdings: Steak 'n Shake franchise expenses lower 3Q profit
Biglari Holdings Inc.’s efforts to franchise its subsidiary Steak ‘n Shake concept led to higher expenses in the third quarter and lowered earnings, the company said Friday. RELATED • Steak 'n Shake...
View ArticleWorsening crop conditions to take long-term toll on restaurants
In this weekly Commodities Watch column, John T. Barone, president and commodities analyst for Market Vision Inc., offers a snapshot of the state of commodities for restaurants. On Friday, the USDA...
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Oregon chef wins seafood cook-off
Chefs from 16 states competed in the Great American Seafood Cook-Off this past weekend, and chef Gregory Gourdet of Departures Restaurant in Portland, Ore., captured first place. SLIDE SHOW Behind the...
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Restaurant trends, challenges addressed at Western Foodservice & Hospitality...
Concerns about the choppy economic outlook, the impact of the federal health care mandate, and rising commodity costs were the top issues on the minds of West Coast restaurant operators who gathered in...
View ArticleChef Gregory Gilbert shares what's next for Bar on Fifth's menu
Gregory Gilbert, the executive chef at The Setai Fifth Avenue in New York, is not the sort of guy who hogs the spotlight. The hotel’s signature restaurant, Ai Fiori, is operated by Michelin-starred...
View ArticleJack in the Box sells 18 Houston units for $7.3M
Jack in the Box Inc. has sold 18 of its namesake restaurants in the Houston area for $7.3 million as part of an ongoing refranchising initiative. The San Diego-based chain revealed details of the deal...
View ArticleAbuelo's Mexican Restaurant plans new fast-casual spinoff
Food Concepts International is planning a fast-casual spinoff of its Abuelo’s Mexican Restaurant in late October with the opening of the new Abuelo’s Taqueria in its home base of Lubbock, Texas. The...
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Sarku Japan steps up U.S. expansion
Japanese quick-service chain Sarku Japan has stepped up its expansion in the New York metropolitan area with the planned opening of three new freestanding restaurants before the end of the year....
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Domino's Pizza unveils new logo and restaurant design
Domino’s Pizza on Tuesday unveiled a new “store of the future” design and a reworked logo as the next step in the chain’s ongoing brand repositioning. The new store design aims to put pizza front and...
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Chefs give caramel a salty bite
When it comes to popular desserts, it’s unlikely that anything will take the place of a straight-up scoop of vanilla ice cream or something simple and chocolaty, but sweets with a savory edge are...
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The path to opening a restaurant in China: La Tagliatella's story
La Tagliatella, a casual-dining concept that is a joint venture between Europe-based AmRest Holdings and Texas-based Stubb’s Asia Ltd., will open a unit in Shanghai this fall. Greg Walther, president...
View ArticleBob Evans: Restaurant remodels driving sales
Bob Evans Farms Inc. said Wednesday an ongoing restaurant remodeling strategy lifted sales at its namesake family-dining brand during its first quarter and will soon be applied to its struggling Mimi’s...
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