Since opening more than 22 years ago just outside the gates of Louisiana State University in Baton Rouge, Rotolo’s Pizzeria has grown from a college bar and pizza joint to an established brand across four southern states.
Of all the challenges faced by operators, interviewing and hiring new employees is one of the biggest headaches. In 2017, TDn2K’s People Report showed voluntary turnover across the restaurant industry had reached 70 percent—a 10-year high—and Italian brands have been no exception.
We’ve all heard the restaurant peril, “trying to become all things to all people.” But what if we looked at it another way. One of the dangers brands face, especially those with strong guest affinity, is the temptation to chase another restaurant’s core equities.
As far as failures go, Grimaldi’s wouldn’t mind repeating this one. When Eric Greenwald, the iconic pizza chain’s chief operating officer, helped launched the brand in Arizona 16 years ago, they strategically choose three spots to test the waters.
One of Olive Garden’s biggest menu moves in recent months wasn’t anything fresh or revolutionary. It was a bulked-up version of a classic—Chicken Alfredo, but now with 50 percent more chicken. This aligns with a broader value strategy for Olive Garden that’s also been super-sized lately.
Patxi’s Pizza, a family-friendly chain specializing in Chicago-style deep dish pizzas that was recently purchased by Elite Restaurant Group, has introduced a new and improved menu at all 17 locations in California, Colorado, and Washington.
On Tuesday, February 19, Carrabba’s Italian Grill invites guests to a Wine Dinner filled with indulgent food and wine featuring Principessa Gavia Gavi and Rosa Regale Sparkling Red Wine and their legends of forbidden love.
Chili’s may have stolen the spotlight during Brinker International’s quarterly earnings call this week, but Maggiano’s consistent performance illustrates why so-called Americanized basics still win in the Italian category.