Ferraro’s Ristorante to Host Easter Dinner on April 5
Ferraro’s Ristorante is hosting a special Easter dinner on Sunday, April 5, offering a three‑course, spring‑focused Italian menu priced at $75 per adult. Guests can choose from a range of antipasti, secondi, and dolci that highlight seasonal ingredients such as asparagus, lamb, and black truffle. A children’s menu is available for $18, featuring pizza, spaghetti and meatballs, or rigatoni with butter and gelato. Reservations are required, dine‑in only, and must be secured with a credit card.
CEO to CEO: Timber Pizza's Chris Brady and Bun Mee's Denise Tran
In the latest QSR "CEO to CEO: Behind the Counter" episode, Timber Pizza founder Chris Brady and Bun Mee CEO Denise Tran sit down without a moderator to exchange candid insights on building emerging fast‑casual brands. They discuss the discipline...
5 Ways to Strengthen Restaurant Culture as a General Manager
General managers are the architects of restaurant culture, shaping daily operations beyond the front‑of‑house service. Kyle Brown outlines five practical pillars—strict punctuality, comprehensive pre‑service communication, unwavering standards, supportive systems like tip pooling, and hands‑on cross‑training—to embed trust and consistency. By...
The Big Biscuit Partners With TipHaus to Offer Same-Day Digital Tip Payouts
The Big Biscuit, a fast‑growing breakfast and lunch chain, has teamed up with TipHaus to provide same‑day digital tip payouts across its 30 locations. The partnership leverages TipHaus’s Earned Tip Access, allowing managers to verify shift data and release tips...
Logan’s Roadhouse Acquired by Multi-Concept Operator SSCP Management
Logan’s Roadhouse has been sold to SSCP Management, with the transaction closing on December 3. The acquisition adds more than 100 steakhouse locations across 22 states to SSCP’s portfolio, which already includes over 500 restaurants under various concepts. The deal follows...
Main Street Hospitality Names Michael Lamb Senior Vice President of Operations
Main Street Hospitality announced Michael Lamb as Senior Vice President of Operations, bringing decades of leadership from Hillstone, Corner Table, Ralph Lauren, and MCR Hotels. The appointment aligns with the company’s 2026 growth plan, which targets portfolio enhancements and new...
CRAFT Restaurant & Beer Market to Open in Dallas
CRAFT Restaurant & Beer Market is opening its first Texas and U.S. location in Dallas on April 1, featuring more than 100 beer taps, a rooftop patio, and a menu that blends Asian‑inspired dishes with classic American fare. The venue,...
Ted’s Montana Grill Hires Mathieu Smith as Controller
Ted’s Montana Grill announced the appointment of Mathieu Smith as its new Controller, adding him to the senior leadership team. Smith arrives with a 12‑year track record in restaurant finance, most recently at 4Top Hospitality in Nashville. His experience spans...
Eddie Merlot’s Unveils New Signature Cut & Coast Menu
Eddie Merlot’s is rolling out a limited‑time Signature Cut & Coast menu starting March 10, pairing premium steak cuts with upscale seafood. Highlights include a Wagyu Trio sourced from Japan, Australia and the United States, tableside‑flambéed Steak Diane, and a...
Flybuy Launches AI Agents That Fix Customer Experience Issues in Real Time
Flybuy unveiled AI Agents designed for restaurants, retail and hospitality that autonomously detect and resolve customer‑experience failures in real time. The platform leverages anomaly detection, customer intelligence and an autonomous decision engine to act within operator‑defined guardrails, covering upsell, recovery,...
TGI Fridays Signs Deal to Open in Kenya
TGI Fridays signed a development agreement with PrideIn Hotels and Resorts to launch ten restaurants in Kenya, marking the brand's first entry into Sub‑Saharan Africa. The initial locations will be housed within PrideInn hotel properties and are slated to open...
Slang AI and Fishbowl Partner to Power Personalized Guest Experiences
Slang AI has teamed up with restaurant‑focused Guest Relationship Management platform Fishbowl to launch an integration that surfaces guest data at the moment a call comes in. The combined solution instantly identifies repeat callers, streamlines reservation confirmations, and automatically enriches...
Takay to Open in Miami with Intimate 10-Seat Omakase Experience
Takay is launching an ultra‑intimate 10‑seat omakase restaurant on Miami’s Coral Way, offering two nightly seatings with 17‑course and 20‑course menus priced at $225 and $275 respectively. Founded by veteran chefs Glen Kotlyarski and Yoni Matz, the venue blends traditional...
The Big Biscuit to Expand in Kansas
The Big Biscuit, a modern All‑American breakfast and lunch franchise, is adding a corporate‑operated restaurant in Manhattan, Kansas, slated for mid‑to‑late summer 2026 at 622 Tuttle Creek Blvd. The brand, now operating 30 locations across the Midwest and South, is...
The Indigo Road Hospitality Group Opens Modern Italian Restaurant in Nashville
Indigo Road Hospitality Group has launched Indaco, a modern Italian restaurant in Nashville’s Germantown district. The venue seats 103 guests, features a street‑level patio, and offers a seasonally rotating menu of wood‑fired pizzas, hand‑rolled pastas, and locally sourced entrees curated...
Lou Malntati’s Signs Lease in St. Charles, Illinois
Lou Malnati’s Pizzeria has signed a lease for its 61st Chicagoland location in St. Charles, Illinois, slated to open in fall 2026. The 6,200‑square‑foot venue will feature a full‑service restaurant, bar, private dining, and outdoor patio with seating for about...
Nashville’s Present Tense Restaurant Reopens in New Space
Present Tense reopened March 6 in Nashville’s Wedgewood‑Houston neighborhood, moving into a deliberately intimate 40‑seat space with a dynamic patio. Co‑founders chef Ryan Costanza and sake sommelier Rick Margaritov pared the menu to about 12 dishes, offering both à la...
Hawaii’s Mauna Kea Beach Hotel in Names Miguel Soto Chef De Cuisine of Hau Tree Cantina
The Mauna Kea Beach Hotel on Hawai‘i Island’s Kohala Coast has appointed Miguel Soto as Chef de Cuisine of its re‑imagined Hau Tree Cantina, shifting the beachfront venue toward contemporary regional Mexican cuisine. Soto, formerly sous chef at Four Seasons...
The Quail Resort in California Names Brandon Bollenbacher Executive Chef
The Quail Resort in Carmel Valley, California, has named Brandon Bollenbacher as its new Executive Chef. Bollenbacher arrives with more than 15 years of luxury hospitality experience, including leadership roles at Aman Resorts, Alila Hotels, and the Vespera Resort in...
Wahlburgers Launches Limited-Time ‘Brothers’ Combo’
Wahlburgers has rolled out a limited‑time “Brothers’ Combo” that bundles one of three brother‑selected signature burgers with fries and a drink for as low as $12. The three burgers—Chef Paul’s Our Burger, Donnie’s BBQ Bacon Burger, and Mark’s O.F.D.—feature Certified...
Flore Café Celebrates First Anniversary with Cherry Blossom-Themed High Tea
Flore Café marks its first anniversary with the “Flore in Bloom” cherry‑blossom high‑tea, debuting March 8 and later expanding to a pop‑up at Oasis Sushi & Listening Bar. The 14‑course, $89 menu blends European tea service with Japanese influences, featuring lobster...
Envisioning the NextGen Pizza Restaurant Experience
Happy Joe’s is rolling out its first Arizona location, a NextGen prototype slated for spring 2026 near Tucson, that blends family‑focused entertainment—game room, golf simulator, fire‑pit patio—with a hybrid service model offering a value‑priced lunch buffet and full‑service dinner. CEO...
From Skateboarding to 11 Locations: How Neen Williams Built NADC Burger
Neen Williams, a professional skateboarder turned strength coach, turned his online health‑focused content into NADC Burger, a fast‑casual chain now operating 11 locations. He first launched a line of spice blends to build audience trust, then partnered with Michelin‑starred chef...
Thompson Savannah Appoints Ari Taymor Executive Chef
Thompson Savannah has hired acclaimed chef Ari Taymor as its new Executive Chef, tasking him with directing four distinct dining venues that emphasize locally sourced, seasonal Southern fare. The concepts include the signature Fleeting restaurant, rooftop Bar Julian, artisan bakery...
The Most Versatile Item on Your Menu Might Already Be There
Red sauce has become a staple across full‑service restaurant menus, rising from 63% of menus in 2022 to 74% in 2025, according to Datassential. Operators favor Red Gold’s fully‑prepared marinara because it offers a long‑shelf‑life, consistent flavor, and the ability to...
With 70 Percent of Operators Under Cost Pressure, Cuts Become Critical
More than 70% of restaurant operators list food costs as their biggest operational hurdle, forcing brands to tighten margins while preserving quality. Margaritaville partnered with Entegra’s Performance Kitchen to conduct blind, real‑world menu tests across its 30‑plus concepts. The testing...
Nine Percent of Full-Service Restaurants at Risk of Closing in 2026, Black Box Warns
Black Box Intelligence warns that nine percent of full‑service restaurants in the United States are “at risk” of closing by 2026 after falling more than 30 % of their peak sales since 2019. The at‑risk units are concentrated in the West,...
Which Prep Format Holds Up Under Pressure?
Restaurant operator Sean Stone compared scratch, frozen, refrigerated, and shelf‑stable hashbrown formats across seven Bisbee Breakfast Club and three Jerry Bob’s locations. Side‑by‑side testing showed Golden Grill® shelf‑stable hashbrowns delivered superior browning, texture, and flavor consistency while reducing kitchen storage...
JINYA Ramen Bar Takes Its Signature Nikuman to the Skies with Japan Airlines
Japanese restaurant chain JINYA Ramen Bar has partnered with Japan Airlines to feature its signature nikuman steamed bun on select Los Angeles‑Tokyo flights. The offering, available on flight JL15 from March through May, is prepared onboard using a steam oven,...
MAD Concepts Group to Open New Restaurant Park in Benbrook, Texas
MAD Concepts Group will open a new restaurant park in Benbrook, Texas, slated for spring 2026. The 1.5‑acre site at the southwest corner of Benbrook Boulevard and Westpark Drive will host Jakes and Tacos & Avocados, each occupying 4,000‑5,000 sq ft with...
Spanish Tapas Concept Vya Opens in Southeast Portland
Vya, a new Spanish tapas and paella restaurant, opened this week in Southeast Portland’s Solterra Building. Chef Connor Gallaher, drawing on experience from Barcelona to Southeast Asia, delivers a menu that fuses traditional Spanish small plates with seasonal Pacific Northwest...
Ruby Slipper Announces New Limited-Time Menu
Ruby Slipper is rolling out a limited‑time spring brunch menu from Feb. 25 through Apr. 21 at all locations. The lineup blends colorful sweets like strawberry‑cheesecake beignets and a Fruity Pebbles‑crusted French toast with savory corned‑beef hash dishes and new cocktail‑style drinks....
Culinary Creative Group Shakes Up Leadership Team
Culinary Creative Group announced a leadership overhaul, naming Richard Flaherty as CEO, Blake Edmunds as culinary director, and Lauren Barash as its first vice president of marketing. Flaherty, former CEO of Punch Bowl Social and Wagamama USA, will steer national...
Apex Order Pickup Solutions Expands Into Casino Market
Apex Order Pickup Solutions announced its entry into the casino sector by installing smart food‑order lockers at Yaamava’ Resort & Casino in Highland, California. The rollout includes two 23‑compartment locker systems at The Grove Express and the new bEATS venue,...
Pizza Inn to Open Modernized Restaurant in Mesquite, Texas
Pizza Inn is unveiling a fully modernized restaurant in Mesquite, Texas, with a ribbon‑cutting ceremony on March 5. The remodel adds expanded seating, a back‑fed buffet, brighter décor, and energy‑efficient lighting. It retains the brand’s scratch‑style pizza, daily‑made dough and whole‑milk...
P.F. Chang’s Launches Dining Experience Inspired By Japan’s Cherry Blossom Season
P.F. Chang’s has introduced a limited‑time "Flavor In Bloom" campaign, a seasonal dining experience inspired by Japan’s cherry blossom season. The centerpiece is the Cherry Blossom Martini, mixing Hendrick’s Gin, St‑Germain elderflower, strawberry, lychee, pineapple and lemon. The menu pairs...
Panini Kabob Grill Opens 31st Location in San Diego
Panini Kabob Grill opened its 31st restaurant, the sixth in San Diego, inside the Park 12 building near Petco Park and the Gaslamp Quarter. The new location continues the brand’s aggressive expansion strategy, emphasizing a true scratch kitchen and daily...
Bad Daddy’s Announces Monthly Drop of Limited-Time Menu Items
Bad Daddy’s Burger Bar is launching Big Bad’s Monthly Drops, a rotating lineup of limited‑time burgers beginning in March. The inaugural offering, the French Onion Smash Burger, combines a smashed beef patty with caramelized onions, Swiss and provolone, onion straws,...
Chili’s Returns to Race Track with ‘Ride the ‘Dente’ Car Design
Chili’s Grill & Bar is back on the race track at Austin’s Circuit of the Americas, debuting a refreshed “Ride the ‘Dente” livery on Spire Motorsports’ No. 77 Chevrolet ZL1 driven by Carson Hocevar. The campaign highlights the brand’s flagship ‘Dente...
Oak & Stone to Open in Addison, Texas
Oak & Stone, an elevated American restaurant known for its self‑pour Tap Wall, announced a new location in Addison, Texas, slated to open summer 2026. The 7,000‑square‑foot venue at 5225 Belt Line Road will seat about 340 guests and operate...
Why Cost Alone No Longer Defines Chicken Value
Rising food‑away‑from‑home prices and growing protein demand are reshaping how full‑service restaurants evaluate chicken. While private‑label chicken still promises lower case costs, operators are encountering variability that hurts labor efficiency and menu flexibility. Brakebush Brothers positions itself as a consistent,...
Hurricane Grill & Wings Opens in Greater Houston Area
FAT Brands Inc., the parent of Hurricane Grill & Wings and 17 other concepts, opened its first Hurricane Grill & Wings in the greater Houston area, located in Lake Jackson’s Plantation Village shopping center. This marks the brand’s second Texas...
First Watch CFO Mel Hope to Retire
First Watch Restaurant Group announced that Chief Financial Officer Mel Hope will retire later this year after eight years of service. Hope, who joined in 2018, played a pivotal role in the company's IPO and subsequent growth phases. The board...
Ferraro’s Ristorante to Host Vallepicciola Toscana Wine Dinner on March 7
Ferraro’s Ristorante will host an intimate Vallepicciola Toscana wine dinner on March 7, 2026, limited to 40 guests. The event features a curated tasting of four estate wines, each paired with chef‑crafted Tuscan dishes, and includes winemaker Alessandro Cellai as...
Achieve Perfect Fried Chicken in Less Than 3 Minutes
Fried chicken sandwiches now appear on 12.3% of full‑service restaurant menus, a 30% increase over four years, while consumer awareness sits at 95% and trial at 86%. Hormel Foodservice’s FLASH 180™ Battered Sous Vide Chicken offers a pre‑cooked, batter‑coated product that...
How Avocado Is Spreading Across Menus
Avocado’s surge in consumer demand is prompting operators to seek reliable, high‑yield solutions for menu inclusion. Traditional whole‑fruit handling often results in 50‑75% usable yield due to bruising, over‑ripeness, and waste, threatening margins. WHOLLY® avocado products, processed via high‑pressure technology,...
Snooze to Reopen Chapel Hill Location on March 1
Snooze is set to reopen its Chapel Hill location on March 1, ending a months‑long closure caused by extensive water damage from July flooding. The 4,567‑square‑foot restaurant will debut three new menu items—a biscuits & gravy plate, a three‑cheese fire‑roasted...
SSCP-Owned Applebee’s in Texas to Bring Back Dollarita for One Day
SSCP Management, operator of 48 Applebee’s restaurants across Texas, is staging a week‑long countdown to National Margarita Day with daily drink specials priced from $5 down to $1. The promotion culminates on Sunday, Feb 22, with the one‑day return of the...
Denny’s Launches $14.99 Spring Break Pass Offering Free Breakfast Daily
Denny’s introduced a $14.99 Spring Break Pass, a limited‑edition crossbody bag with a unique QR code that grants a free Everyday Value Slam breakfast each day from March 2 to April 14, 2026—over $300 in meals for a single purchase. The pass launches...
Patina Group to Operate Monsieur Dior by Dominique Crenn at House of Dior Beverly Hills
Patina Group announced it will operate Monsieur Dior by Dominique Crenn, a new restaurant inside the House of Dior Beverly Hills on Rodeo Drive. The venue pairs LVMH’s Dior brand with Michelin‑starred chef Dominique Crenn, aiming to blend couture elegance with...