More Articles By Monica Rogers, Contributing Editor
- Savvy Spice: Quick-Service Chains Welcome Ethnic Flavors
Hitting the authenticity sweet spot--the area of overlap where dishes appeal to the palates of a specific ethnic demographic and to the mass market--is the ultimate aim for quick-service menu makers. More - Podcast: Larry Flax Works the Flexible Menu at LA Food Show
Five years after opening their first LA Food Show Grill & Bar, Larry Flax and Rick Rosenfield have opened their second unit and are gearing up to grow the concept into a chain. Flax talks about menus and his hopes for the concept. More - Menu Promotions: Three's a Charm
Schlotzsky's has learned that three's the magic number for limited-time-offer success. The 370-unit, Austin, Texas-based chain's most recent LTO, the Hip Chick Trio, accounted for more than 10 percent of the product mix during its August through November run. More - Local Sourcing: Bringing it Home
Restaurant chains are overcoming challenges and doing more to explore local-sourcing options, such as implementing regional menus and adjusting by season. More - Menu Development: Value Added; Value Gained
Restaurant-chain operators are courting customers by offering value meals that keep their food costs in line by cross-utilizing ingredients and by developing smaller portions with lower prices. More - Tapas Meal Roll Call: Small but Substantial
Several restaurant chains, including The Cheesecake Factory, Bonefish Grill and Seasons 52, are responding to guest interest in building a meal tapas-style, rather than just ordering one entree. More - Podcast: Starbucks' Healthy Outlook
Evolving menus beyond espresso and sweet treats, Starbucks Coffee Company has been adding healthful new items. Chain Leader spoke with Senior Nutritionist Katie Thomson, who works closely with Starbucks product development and marketing teams to identify opportunities for new products and provide recommendations on nutrient levels and ingredients. More - Product Development: What's in a Name
Sandella’s Flatbread Café already had the sauce to make its Brazilian Chicken Grilled Flatbread a success. But a name change was in order to make it a hit with the restaurant chain's guests. More - Organic Takeout: Go-To To-Go
Seattle-based restaurant chain Organic To Go has expanded its menu of "clean" American comfort foods with items like chicken pot pie and vegetarian chili to boost its catering and cafe businesses. More - Podcast: Big, Fat, Sexy CKE
CKE Restaurants makes no apologies for food upgrades that add fat and calories or for the sexy ads that sell them. The parent of Hardee's and Carl's Jr. reports 2008 same-store-sales increases of 2.5 percent for both chains. Chain Leader gets the strategic update from Brad Haley, executive vice president of marketing. More - An Apple a Day at Burger King
Burger King is selling so many of its BK Fresh Apple Fries to both kids and adults that the company is thinking about offering the apples as a substitution for the fries that normally come with combo meals. More - Varietal Show: Fleming's Wine List
Fleming’s Prime Steakhouse & Wine Bar makes wine accessible to guests with an extensive by-the-glass wine list it updates every year and a flight program that provides three different tastes. More - Sushi Samba Menu: Kid Tested, Kid Approved
Sushi Samba, the nighttime hotspot known for its creative cocktails and fusion fare, has developed a kids menu that is just as sophisticated and healthful as its adult offerings. Also, a wrapup of kid favorites at other chains. More - Name Dropping at Saladworks
Saladworks’ Signature Series features salads developed by celebrity chefs such as David Burke and Hope Cohen. The Conshohocken, Pa.-based chain credits the limited-time offers for boosting sales and traffic. More - Forging Ahead at La Madeleine
With a new store prototype that streamlines traffic and takeout procedures and new management at the helm, La Madeleine is poised to make more headlines. The Dallas-based bakery-cafe chain is investing in a fresh crop of new products while contending with rising commodity prices and a sluggish economy. More - Denny's Loves the Night Life
Denny’s has a new vibe thanks to its new All Nighter menu filled with value-priced snacks and party-platter shareables. Complete with alternative rock music on the sound system and wait staff in jeans and tees, the new program is tuned to capture the 18- to 24-year-old, late-night guest. More - Beertending at Pub Concepts
Hospitality USA has developed 11 beer cocktails for its pub concepts that give guests another way to enjoy their brew while boosting bar sales. More - Upper Crust: Mimis Cafe's Top Fish Entrees
Macadamia-nut crusted fish dishes have become a big hit with seafood lovers at Tustin, Calif.-based Mimis Cafe. So big that the 132-unit chain has kept the crust offering on every seasonal menu since it launched last year. More - Q&A: Crab Is Joe's Middle Name
Matthew Dunn, who joined Joe's Crab Shack as director of culinary and executive chef in January, spoke to Chain Leader about his efforts to put crab back at the center of the plate and offer zesty new tastes and values. More - P.F. Chang's Beverage Menu Gets Oriented
In June P.F. Chang's China Bistro will roll out its updated beverage program of classic cocktails with an Asian spin, user-friendly wine menus, expanded non-alcoholic specialty drinks and ramped-up training. More
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