Trend information about consumer dining behavior at commercial fast-food, quick-service, limited-service and full-service chain and independent restaurants.
Special Report: Top 100 Independents By Staff, 4/15/2008
The 100 highest-grossing independent (non-chain) restaurants in the United States had combined 2007 food-and-beverage sales of $1.53 billion, a solid if not spectacular 4.8% increase from the $1.46 billion total for last year’s Top 100 Independents. More
Special Report: R&I's Top 400 Chains By Scott Hume, Editor-in-Chief - 07/01/2008
The Top 400 chains end a difficult year with a respectable 5.4% sales gain and with new determination
to regain momentum. That’s a decent showing, but not as robust as the 6.8% increase posted by last year’s Top 400. More telling is this year’s 1.9% increase in total foodservice units, which is less than half of last year’s 3.9% unit growth.
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Special Report: Top 400 Segment Rankings 07/01/2008
Growth of the chain-restaurant business continued to slow last year. R&I’s 44th Annual Top 400 Chains ranking finds that the largest multi-unit brands had aggregate sales of $292.1 billion in 2007, a 5.4% increase over last year’s total. This year’s increase compares with 6.8% year-over-year growth for last year’s Top 400 (2006 sales) and a 9.
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Business: The Fast Track By Allison Perlik, Senior Editor - 07/01/2008
Founder Jerry Murrell once posted a sign at one of his Five Guys Burgers and Fries restaurants that read, “If you’re in a hurry, there are a lot of good hamburger places nearby.” The cheeky words didn’t quite catch on as a marketing slogan, but the top-quality, cooked-to-order food that inspired them is the only advertising the fast-casual chain has ever needed.
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Business: Value Added By Kate Leahy, Senior Associate Editor - 07/01/2008
When Starbucks closed its domestic stores for one afternoon in February to conduct a companywide training session, Dunkin’ Donuts jumped at the chance to gain the attention and affections of coffee devotees: In the Chicago area alone, 450 Dunkin’ Donuts units passed out free small lattes during Starbucks’ closures.
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Chef Q&A: Charlie Trotter By Allison Perlik, Senior Editor - 05/30/2008 R&I Senior Editor Allison Perlik recently caught up with Chef Charlie Trotter to ask what is special to him about this latest achievement, get the latest scoop on his upcoming restaurants in Chicago and New York City and learn about one more award he really craves.
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All-Day Barbecue Ideas By Scott Hume, Editor-in-Chief - 05/27/2008
If you have barbecued ribs or brisket, or slow-smoked pulled pork, you have the makings for dozens of great breakfast items, sandwiches, appetizers and entrées.
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Talking BBQ: A Conversation with “Big Lou” By Scott Hume, Editor-in-Chief - 05/27/2008
Lou “Big Lou” Elrose turned in his NYPD badge a few years ago to pursue his passion, which is cooking great barbecued beef, pork and whatever else he can think of. Now he’s the pitmaster at Wildwood Barbeque, B.R. Guest Restaurants’ new down-home, 222-seat restaurant on toney Park Avenue South in Manhattan.
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Starters Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management June 30, 2008 Authenticity and Wellness
Why, in a time of economic downturn, with the housing collapse and high gasoline pric... More
Starters Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management June 13, 2008 Attack of the Killer Tomatoes
Today it’s tomatoes and salmonella. A while back it was spinach and E. coli. Ad... More
Tramonto's Table Rick Tramonto, Executive Chef-Partner, Cenitare Restaurants June 10, 2008 Think Local, Cook Local
It’s been raining so hard here lately, it feels miserable outside. Whenever it ... More
Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture
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