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Over the last year, safety and sanitation have been primary focuses within the restaurant industry. A new dedication to these practices emerged as a direct result of the COVID-19 pandemic, with patrons more concerned than ever about the quality and cleanliness of where they are getting their food. In the drive to create comfortable and… read more

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In the summer of 2020, it seemed as if the eatertainment industry was headed for disaster. With dining rooms closed and no one heading out to play games, brands like Dave & Buster’s were put in dire straits. The chain warned of laying off 1,300 workers across seven states and foreshadowed a potential bankruptcy. Flash forward… read more

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The Future of Automation in Foodservice–Ready or not, here it comes! Automate or die? We’re not quite there yet, but the ability to supplement or replace human labor with automated solutions is fast becoming a lifeline for many foodservice operators. And really, while Jetson-Esque robots taking orders, cooking, and delivering meals may not come to… read more

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Over the past few months, COVID-19 has had a significant impact on how we think and behave when it comes to food and beverage (F&B). When lockdowns were implemented in countries around the world, non-essential retailers were closed, dining-in was prohibited, and supply chains were tested. As a result, buying behaviors and attitudes have changed… read more

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Automate or die? We’re not quite there yet, but the ability to supplement or replace human labor with automated solutions is fast becoming a lifeline for many foodservice operators. And really, while Jetson-Esque robots taking orders, cooking, and delivering meals may not come to a restaurant near you anytime soon (a few exceptions aside), automated… read more

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For many, a focus on core markets and unit growth, rather than just sales, was the way to come out of the last two years ahead — both in terms of the competitive landscape and on their own balance sheets. Those are just some of the findings in Datassential’s Firefly 500+, the data and insight… read more

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In April 2019, the casual-dining chain revealed it was on the verge of bankruptcy. It retained Piper Jaffray as a financial adviser to explore strategic alternatives. Leadership was in disarray, as well; in less than a year, four different executives took on the role of CEO. Indeed, Kona Grill filed bankruptcy the next month and had its stock listing… read more

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Atlanta’s Escobar Restaurant & Tapas Lounge is for the 25 and older crowd, co-founder Mychel “Snoop” Dillard says. The hardworking urban professionals and entrepreneurs. But it’s also for the celebrities, and the list is eye-catching—Snoop Dogg, T.I., singer/songwriter Jacquees, former NBA player Stephen Jackson, and rap artist Trina. The restaurant, which Dillard co-founded with Grammy award-winning rapper 2… read more

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Outback didn’t need the pandemic to realize the importance of a new prototype. Ideation on a new store design began in 2019. Brand President Brett Patterson explains that as Outback thought about future growth, it wanted to make sure it had a more streamlined vessel that could resonate in smaller markets—that was the big growth opportunity… read more

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The new center includes a kitchen, application laboratory, and rapid prototyping capabilities and will allow the company’s food scientists to work with customers in the Latin America region to address growing demands for solutions that help reduce sugar, fat and calories, and add fiber, in consumer products, Tate & Lyle said. “We are excited to… read more