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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 360

Starbucks establishes first “military family store”

The chain is launching a program at units in areas with large military populations to help veterans.

Texas Roadhouse readies second growth vehicle

Bubba’s 33 is a burger, pizza and beer concept that has been in the incubator for more than a year. Texas Roadhouse says it’s time to start growing it.

NY raises servers’ base wages to $7.50 an hour

New York City restaurants could pay a dollar more, and state labor officials left open the possibility of eliminating the tip credit altogether.

Allergy group names top allergy-friendly chains

When consumers with food allergies turn to the AllergyEats guide for a restaurant recommendation, here are the top-rated options.

A third view on the ‘joint employer’ debate

Yesterday, the NRA responded in an op-ed that the NELP had it wrong. Here, restaurant consultant and writer Michael Whiteman weighs in.

10 states try to block Sysco-US Foods deal

Their attorney generals have joined the FTC in filing an injunction, claiming local businesses would be hurt.

Darden names Lee as CEO

The casual-dining giant’s new board has decided its interim chief was the right person to lead the company on a less-tentative basis.

5 highlights of Bloomin’ Brands last quarter

The release of financial results and a follow-up discussion by management revealed a number of suprises about the Outback Steakhouse and Carrabba’s parent. Here are five.

This week’s 5 head-spinning moments: Trends that zigged to recent zags

If trends always unfolded in linear fashion, any restaurateur could latch on for a ride. This week was a reminder that market tendencies are more likely to zig and zag like a rodeo bull with anger issues. Consider these examples of restaurateurs trying to stay astride the trends despite some neck-jarring changes in direction.

FTC intends to block Sysco-US Foods merger

The regulatory agency is turning to the courts for a temporary injunction until regulatory proceedings are completed. It characterized the $8.2-billion merger as a restraint of the competition that helps restaurants’ bottom lines.

Starbucks showcases hot dessert drinks

A Tiramisu Latte and a new breakfast sandwich are among the high-end products quietly being rolled out.

Ex-Starbucks chief to keynote cross-channel foodservice conference

Chef Jonathan Waxman will also address the restaurateurs and retailers attending FARE 2015: The Business of Food.

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