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Family Casual Dining

A collection of news, articles and other featured content about Family Casual Dining.

Boston Market Names Eric Wyatt As Chief Executive Officer

Wyatt will oversee a newly created "Office of CEO" that includes CFO Caryn Doyle and Chief Administrative Officer and General Counsel Randy Miller.

To-Go Orders Dominate Applebee's Off-Premise Sales

Applebee's wants to be transparent about delivery fees with its customers.

Tammy Johns will lead overall people strategy, including training and talent acquisition.

BFF Club features online ordering capability and provides greater customization of offers.

5-point turnaround plan includes stabilizing dine-in experience and expanding off-premise, which grew 20% in Q1.

Off-premise business increased 15% compared to the prior year.

More than 1,000 Chili's locations offer delivery

Ruby Tuesday Inc. hired industry vet Jenifer Boyd Harmon as its chief marketing officer. Harmon will lead the company’s marketing strategy, customer experience and advertising efforts for their 486 restaurants located across the U.S.

David Greenberg named Vice President of Marketing and John Holzem named Vice President of IT,

From poor methodology to gaps between software and business requirements, many of the reasons for project failures are the same today as they were 10 years ago. One way to avoid the system implementation mistakes of the past is to adopt a modern view of project assurance methodology that focuses on these six best practices.

Inspire Brands, Inc. will oversee the growth of Arby's, Buffalo Wild Wings and the emerging brand: R Taco.

Restaurant owners are embracing online ordering capabilities to appeal to a new generation of diners who have come to expect it as an option. Operators are finding the benefits go beyond mere convenience, however, as web ordering systems help to expand reach and offer valuable customer analytics.

Giorgio Ristorante has rolled out POS tablets and has enjoyed a reduction in labor expenses plus increased average check sizes.

In part two of this two-part series, HT interviews restaurateurs to discuss how they're using augmented and virtual reality to engage with guests and employees.

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