#restaurant-industry

#restaurant-industry

"I was fed up with the kitchen thinking they were better than front-of-house. It's such a common thing in restaurants, and I hate it."

"I felt like that pseudonym gave me some freedom, like some permission to just be my authentic self."

Multiple entities associated with Friendly Franchisees Corporation, owner of 65 Carl's Jr. locations across California, have filed for Chapter 11 bankruptcy, raising concerns about the future of these franchises.

Frankie Olivieri, the third-generation restaurant owner, felt responsible for protecting his family's legacy, which meant finally breaking free of their rigid expectations.

Owners across the country report that fewer guests are ordering cocktails, and that missing bar revenue is squeezing margins that were already razor thin. The slowdown is hitting neighborhood joints and big casual-dining chains alike. Chefs and operators from New York to Los Angeles say alcohol sales, long the highest-margin part of the check, have slipped enough to force changes in hours, menus and staffing.

Morrison is no stranger to the restaurant industry, with 36 years of experience at well-known companies such as Pizza Hut and Wingstop. While Jersey Mike's is doing just fine, Morrison wants to keep it that way and has slowly been bringing in people he can trust to keep the company moving in a positive direction, enhancing and optimizing what already exists.

When a business succeeds, it isn't necessarily because of some intricate business plan or elaborately devised model. Such is the case with Texas Roadhouse, a concept that was initially written down on a cocktail napkin before it blossomed into the enterprise we know today. As soon as founder Kent Taylor found investors for his dream, he quickly sketched out his vision using the resources available to him.

However, in spite of these issues, some once-struggling restaurants are coming back from near extinction - and, often, changing how their businesses are run in the process. We're going to take a closer look at several different chains that, until recently, were not doing well but have managed to pull back from the brink (at least for now). It's not clear what the future holds for your favorite chain restaurants, but for the time being, it looks like these spots are making a comeback.

My whole career is based on a love affair with food - and a lifelong friendship. I grew up on the West Coast, but had tried cheesesteaks on trips east, and adored them. In college, I was living with Jason, who has been my best friend since we were 10. One day, he came home talking about the best sandwich he'd ever eaten. He told me I had to go to Capriotti's.

Amid calls for a national shutdown on 30 January, Anton Kinloch displayed a sign on the sidewalk outside Lone Wolf, his craft cocktail bar and restaurant in Kingston, New York. In large block letters he wrote: WE LOVE ICE IN DRINKS. WE DON'T LOVE ICE IN REAL LIFE. SOLIDARITY ALWAYS. Along with his wife and business partner Lisa Dy, he'd made the difficult decision to stay open, electing instead to donate a portion of the night's proceeds to a local immigrant advocacy group.

The restaurant industry is grappling with big questions this year. Diners these days are more value-conscious, more selective, and more willing to stay home; and costs, along with competition, continue to rise for operators. As big chains and local independents try to protect sales or regain their footing, analysts who spoke to Business Insider said the year ahead will come down to whether restaurants can do more with less, without losing what made people want to dine out in the first place.

Now, 63-year-old Valentino Giovanni Luchin has become known for something else being arrested for allegedly robbing banks without any of the finesse he's known for in the kitchen. On Thursday, a new federal indictment was unsealed, charging Luchin with a single-day robbery spree that netted barely more than $2,800. He faces two counts of bank robbery and one count of attempted bank robbery, alleged crimes that all occurred in San Francisco on Sept. 10, 2025, court records show.

Anthony Bourdain has always had a way with words, but his writing didn't always surround cooking. Before he was giving his unfiltered opinions on all things food and the restaurant industry, Anthony Bourdain was penning mysteries. In 1995, five years before his iconic debut of " Kitchen Confidential," Bourdain published his very first crime-fiction novel. Titled "Bone in the Throat," the suspenseful novel takes readers into the mafia world via stereotypical kitchen mayhem.