Long John Silver’s president Nate Fowler knows it isn’t a secret he and his team took on a turnaround opportunity when he joined a year and a half ago. As the roughly 500-unit brand approaches its 55th anniversary in August, it continues to explore strategies to elevate an “old-line brand that had some image issues,” […]| QSR Magazine
Having been around for more than a century, Nathan’s Famous is no stranger to operating a legacy brand through the ebbs and flows of fast-food trends. Of late, this has materialized across 168 operating ghost kitchens—a number growing each week, SVP of restaurants James Walker says. It includes Nathan’s as a bolt-on opportunity for independents […]| QSR Magazine
Cheddar Bay biscuits are Red Lobster's premium bread offering — and they're delicious. Now you can have these addictive biscuits any time your heart desires.| Mashed
Red Lobster is also in the red as a company. Did the company's endless shrimp deal bite it right in its bottom line, or is there more to the story?| Mashed
Prepare for a hard-hitting dose of nostalgia as we dive into the world of Arthur Treacher's, and why they're so hard to find today.| Mashed
A conversation with chef and author Barton Seaver| ocean.si.edu
There's no gentle way to put it: It's tough being a seafood chain these days. Here are some of the seafood chains that are disappearing across the country.| Mashed
The latest news on grocery chains, celebrity chefs, and fast food - plus reviews, cooking tips and advice, recipes, and more.| Mashed
From fine dining to food trucks, our love of restaurants knows no bounds.| Mashed
