Press Releases

2013 February: Restaurant Performance Index Hit Five-Month High in January as Operators’ Optimism Grew

Same-store sales and customer traffic results remained mixed; Restaurant operators more optimistic about sales growth and the economy (Washington, D.C.) Driven by a more optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) <http://www.restaurant.org/RPI> rose to its highest level in five months. The RPI – a monthly composite index that tracksMore »

2013 February: National Restaurant Association Announces 2013 Kitchen Innovations Awards Recipients

(Chicago) The National Restaurant Association <http://www.restaurant.org/> today announced the recipients of the 2013 Kitchen Innovations™ (KI) Awards, which honors the most promising and cutting-edge advancements in kitchen equipment for the foodservice industry. An independent, expert panel of judges <http://show.restaurant.org/Attend/Attractions/Kitchen-Innovations-Expert-Panel> comprised of internationally recognized food facilities consultants, multi-unit executives, and design experts carefully selected award recipientsMore »

2013 February: #1 New Orleans Pizza Restaurant Excited to Open Restaurant in Houston

Who: Reginelli’s Pizzeria – Darryl Reginelli and Bruce Erhardt in partnership with leaders from the Commander’s Family of Restaurants, including Houston’s own Alex Brennan-Martin of Brennan’s of Houston What: Reginelli’s is proud to announce their first Texas restaurant, in Houston When: Monday, February 18 Where: 12389 Kingsride Lane, Houston, Texas 77024 Reginelli’s Pizzeria changed theMore »

2013 February: Old Chicago rolls out Tavern Thin Crust Pizza

Press Release Old Chicago rolls out Tavern Thin Crust Pizza DENVER, CO (February 7, 2013) – Old Chicago is rolling out its Tavern Thin Crust pizza, made with all-natural dough, a sweeter house made tomato sauce and a blend of mozzarella, Asiago and provolone cheeses, nationwide. Currently, pizza accounts for half of Old Chicago’s foodMore »