Nation's Restaurant News

View more issues:

Articles in Jan 31, 2005 issue of Nation's Restaurant News

• Bistro Gourmet at McDonald's: innovative franchisees are flipping for burger chain's upscale sibling
  by Amy Garber
• Cosi: once troubled sandwich chain rediscovers it's hip to be 'square' as company finds its footing again
  by Susan Spielberg
• Lawry's Carvery: upscale company decides it's prime time to carve niche in growing sandwich segment
  by Lori Lohmeyer
• Pick Up Stix: fresh food cooked with theater-style flair gives chain a starring role in hot Asian segment
  by Ron Ruggless
• Zoup! Fresh Soup Co.: contender puts expansion on slow burn, plans simmering for 12 new outlets in 2005
  by Teresa Gubbins
• Restaurant operations white paper: focus on excellent service to get ahead
• Camille's Sidewalk Cafe: seaside-style chain makes waves with mix of modern, classic fare
  by Ron Ruggless
• Energy Kitchen: fitness buff figures out way to cook up typical takeout fare without the guilt
  by Louise Kramer
• Nothing but Noodles: pasta chain's expansion plans boil over with another 40 units in the pot for 2005
  by Erica Duecy
• Tokyo Joe's: more mountains to climb: skier ends career, but races to finish line with healthful Japanese concept
  by Dina Berta
• Portillo's Hot Dogs: barking up the right tree, theme eatery's familiar food, keeps customers begging for more
  by Wade Daniels
• Letter from the publisher
  by Alan Gould
• Buffalo Wild Wings: combining sports and trivia with food and drink gives chain a winning hand
  by Carolyn Walkup
• Doc Chey's Asian Kitchen: former lawn guy uses his noodle, achieves his vision of launching burgeoning concept
  by Jack Hayes
• The Loop Pizza Grill: with 21 units running and 85 more in the works, this chain aims to run circles around its competition
  by Teresa Gubbins
• Rubio's Fresh Mexican Grill: chain's rebranding, 'fresh and affordable' menu rope in guests, rings up sales
  by Jennings Lisa
• O'Naturals: it's survival of the fittest as concept evolves into haven for healthful eating
  by Sarah E. Lockyer
• 'Wichcraft: renowned chef uses his culinary magic to turn gourmet items into inventive, upscale sandwiches
  by Paul King
• Atlanta Bread Co.: system improvements allow Ga.-based chain to continue to rise
  by Bonnie Brewer Cavanaugh
• Chipotle: this tacqueria with a twist spices up its segment, and keeps on growing
  by James Peters
• L&L Hawaiian Barbecue: Pacific Rim operators ride wave of success as multicultural concept swells on mainland
  by Milford Prewitt
• Panera Bread: with its lofty sales and upper-crust crowd, this chain signals that its concept's time is now
  by Paul King
• Wild Noodles: concept aims to bowl over customers with pasta dishes from around the world
  by Teresa Gubbins
• Bruegger's: bagel chain seeks to raise more dough by serving different dayparts
  by Laura Weiss
• Daphne's Greek Cafe: ex-pro soccer player scores points, gains fans by sharing love of native fare with general public
  by Dina Berta
• Le Boulanger: nothing flaky about it, chain earns its daily bread by increasing lunch menu options
  by Erica Duecy
• Qdoba Mexican Grill: Jack in the Box brings upscale burrito brand into the fold, prepares for rapid growth
  by Susan Spielberg
• The Artist's Palette: new Walt Disney World concept offers diners whimsy, colorful culinary treats
  by Pamela Parseghian
• Chin's Asia Fresh: exotic flavors and nutritional dishes help pan-Asian concept reach a wider audience
  by Carolyn Walkup
• Fresh City: 'one-stop-shop' aims to please all of the people all of the time by offering something for everyone
  by Paul King
• Offerdahl's Cafe Grill: former linebacker scores a touchdown with growing team of Florida restaurants
  by James Gordon
• Wahoo's Fish Taco: California operators ride wave of success with multiethnic menu, cautious growth plan
  by Bonnie Brewer Cavanaugh
• Letter from the editor
  by Ellen Koteff
• Cafe Express: Mediterranean concept invites parched palettes to feast at an Oasis Table
  by James Peters
• DQ Grill & Chill: well-known ice-cream brand turns up the heat with new look, expanded menu
  by Dave Wolkowitz
• Mama Fu's: Raving Brands' Asian concept takes a 'wok' on wild side with aggressive franchise growth plan
  by Amy Spector
• Sauce Pizza & Wine: training, service: high-quality food all equal parts of the pie for Fox Restaurant Concepts subsidiary
  by Dave Wolkwitz
• Amazon Grill: concept aims to prove there's more to Latin food than only Mexican fare
  by Fern Glazer
• Cafes on the Run: takeout concept hits full stride with quality service, customer satisfaction
  by Milford Prewitt
• Earl of Sandwich: industry vets set noble goal to create thriving chain empire
  by James Gordon
• McAlister's Gourmet Deli: southern sandwich concept charms guests with focus on superior service
  by Sarah E. Lockyer
• Sopraffina Marketcaffe: Chicago operator values quality over quantity, keeps 'first-class' Italian concept close to home
  by Amy Garber
• Au Bon Pain: bakery-cafe weighs in on diet fads, offers more healthful fare to concerned customers
  by Leeann Cannon
• Corner Bakery Cafe: brinker subsidiary puts muscle behind menu, service to strengthen foundation for future expansion
  by Brooke Barrier
• La Madeleine: from humble beginnings this bakery-cafe and bistro takes on the competition with French savoir faire
  by Elissa Elan
• Pei Wei Asian Diner: P.F. Chang's sister concept capitalizes on the growing demand for a variety of Asian flavors
  by Bret Thorn
• Wolfgang Puck Express: taking his show on the road: celebrity chef's concept arrives with affordable prices at convenient locations
  by Lisa Jennings
• Starwich: founders predict a very bright future for this upscale sandwich concept
  by Christi Ravneberg
• Armadillo Willy's: barbecue veteran racks up meaty plan for future growth
  by Laura Weiss
• Cafe Spice Express: New York. based Indian concept aims to curry favor with consumers on-the-go
  by Erica Duecy
• Einstein Bros. Cafe: it's all relative: bagel chain's upscale sister could revitalize parent as sales grow
  by Brooke Barrier
• Noodles & Company: no continental divide: East meets West in Colorado as chain conjures up global flavors in an American setting
  by Bret Thorn
• Tin Star: Texas-based concept takes two-step approach to success: consistency and attention to detail
  by Ron Ruggless