The magazine for America’s full-service restaurant chefs, owners, executives, and industry leaders. Sister publication to @QSRmagazine
Joined April 2011
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George McKerrow and Ted Turner never signed a contract. They shook hands in 2001 and built Ted's Montana Grill, a restaurant group that helped save the American bison by putting it on the table. 🦬
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Cracker Barrel’s turnaround continues gaining traction as the company leans into operational improvements, menu innovation, loyalty engagement, and tighter cost controls to offset ongoing traffic pressure and a challenged consumer environment.
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Via 313 is scaling from a single Austin trailer into a multi-market growth engine, with an ambitious goal of reaching every major market as the national steward of its hometown pizza style.
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Drinking habits may have changed, but not in the way most headlines suggest.
📉 37% of price-sensitive drinkers now pre-drink before going out
💲 The average cocktail now costs $14.20 across major cities
🍺 Many guests cap orders at 1-2 drinks per visit
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The founder and CEO spills the secrets behind Lazy Dog’s famously positive culture and what drives the 51-unit brand’s consistently high employee satisfaction rates and “Great Place to Work” status.
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Don Conner is expanding the definition of West Coast barbecue. 🍖
At Whiskey 'N Rye Smokehouse and ‘Que, he’s applying low-and-slow fundamentals to more than just the usual proteins—smoking everything from jackfruit and salmon to spaghetti squash noodles.
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Buffalo Wild Wings just unveiled a new fast-casual prototype with a plan to open hundreds of locations across the Middle East over the next decade.
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Can SPB Hospitality turn J. Alexander’s into a 100 unit polished-casual platform?
That's the bet under CEO G.J. Hart—former CEO of Red Robin, Texas Roadhouse, California Pizza Kitchen, and more.
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For many restaurant owners, the dream is simple: get a major influencer through the door and watch business take off. But Chef Garth D Cheese, owner of Greyz Bistro, believes visibility only works when the foundation is already in place.
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Applebee’s is extending its off-premises reach through a new partnership with Wyndham Rewards that allows hotel guests to order delivery directly through the Wyndham mobile app.
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Fast-growing ramen chain Kyuramen is expanding beyond its core business through a new izakaya-style concept, a matcha café acquisition, and a push into experience-driven Japanese hospitality.
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After years of rapid expansion, pandemic fallout, and mounting financial pressure, upscale vegan chain PLANTA is shrinking its footprint and betting its future on a smaller U.S.-focused business.
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Shari's and Coco's Bakery just filed for bankruptcy, and the culprit isn't foot traffic or labor costs.
It's merchant cash advance debt.
Here's what happened 👇
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Shari’s and Coco’s Bakery parent Lena Brands filed for bankruptcy earlier this month, blaming an unsustainable debt load, frozen delivery-platform funds, and mounting financial obligations inherited during its acquisition of the family-dining chains.
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Run by two sisters with a vision to expand to 100 units within a decade, Squeeze In Breakfast and Lunch is slowly taking over the planet, one omelet at a time.
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Our May digital issue is live! This month’s edition brings together the kinds of stories restaurant leaders are focused on right now: guest discovery, cultural relevance, growth strategy, and what it takes to stay sharp in a crowded market.
Read it here 👇
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Protein-forward cocktails: A wellness gimmick or a legitimate technical shift? 🍸
From fat-washed spirits to savory "brothtails," operators are using protein-rich techniques to build complexity—not just nutrition.
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STK Steakhouse appears to be back on track. After years of negative results, the chain has seen positive sales for two straight quarters.
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Bloomin’ Brands is reworking how service happens at Outback Steakhouse. The company began rolling out a new service model in April that reduces table loads to four-per-server during peak hours, and early testing shows a more consistent experience.
More 👇
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From protein-packed omelets to chicken and waffles, restaurants are meeting wellness-minded diners without shrinking portions.
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