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Ben Coley

Ben Coley

Author at FSR magazine at FSR magazine

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Location
United Kingdom
Languages
  • English
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    Recent Articles

    fsrmagazine.com

    Despite Inflation, Tradition Drives Diners to The Melting Pot - FSR magazine

    Consumers may be tightening their wallets, but tradition and experience are still driving them toward The Melting Pot, according to franchise strategist Collin Benyo. From what he’s seen, guests are pulling back on spending for smaller events. They’re exchanging those two to three restaurant visits for a more extravagant occasion at The Melting Pot. It’s still the place that people think of to celebrate, whether it’s good grades, the grandparents coming to town, or a special anniversary.
    fsrmagazine.com

    FAT Brands Acquires Smokey Bones for $30M - FSR magazine

    FAT Brands announced Monday that it purchased Smokey Bones for $30 million, adding to a portfolio that already spans roughly 2,300 restaurants globally. The acquisition is expected to raise annual adjusted EBITDA by roughly $10 million.
    fsrmagazine.com

    Entrepreneur Sparks National Attention with $1M Restaurant ... - FS...

    Richard Johnson, a self-made millionaire, is offering operators up to $1 million to design and build their own restaurant in Burgaw, North Carolina.
    fsrmagazine.com

    How Hooters Masters the Super Bowl/Valentine's Day Stretch - FSR ma...

    The two events, which are major boons for restaurants, are now only days apart on the calendar.
    fsrmagazine.com

    Brunch Concept Wild Eggs Bought by Miami Investment Group - FSR mag...

    The firm plans to strengthen the 15-unit brand in existing markets before pursuing a nationwide expansion strategy.
    fsrmagazine.com

    Punch Bowl Social Aims to Be Growth Company Again - FSR magazine

    Co-CEOs have spent two years filling staff rosters, improving operations, and enhancing menu options to return the chain to what it was before COVID.
    fsrmagazine.com

    810 Billiards & Bowling is Ready to Strike it Big - FSR magazine

    Working in the finance industry in Chicago and New York, Michael Siniscalchi often found time to unwind by attending various eatertainment venues, like Brooklyn Bowl or Pinstripes. Years later in 2014, while vacationing with family in South Carolina, he came across a rundown bowling alley, and the wheels in his brain started turning. Why couldn’t the full-service, upscale entertainment venues of Chicago and New York work in a mid-sized market like Myrtle Beach?
    fsrmagazine.com

    How Black Bear Diner Put Development Back on Track - FSR magazine

    The NextGen Casual, with double-digit sales growth and positive traffic, opened 10 restaurants in 2022, and nearly all were in Texas.
    fsrmagazine.com

    17 Sit-Down Chains Racing into 2023 - FSR magazine

    The following is a list of 17 casual-dining chains to watch in 2023. This group is growing and putting itself in the best position for post-COVID.
    fsrmagazine.com

    Red Robin Prepares for Restaurant Transformation - FSR magazine

    The casual-dining chain, led by new CEO GJ Hart, has a five-point strategy that touches guests, employees, menus, and more.
    fsrmagazine.com

    Walk-On's Ensures Post-COVID Growth with New Prototypes - FSR magazine

    One of the few benefits Walk-On’s gathered from COVID is understanding its business model from a different perspective, says president and CEO Scott Taylor.
    fsrmagazine.com

    Atlas Restaurant Group Knows What a Market Needs - FSR magazine

    For anyone wanting to enter the restaurant business, Alex Smith, CEO and founder of Atlas Restaurant Group, recommends a franchise.
    fsrmagazine.com

    Olive Garden’s Never-Ending Pasta Bowl Strikes Chord with Guests

    Darden CEO Rick Cardenas has repeatedly emphasized to investors that any promotional activity from Olive Garden had to meet three criteria—elevate brand equity, have simplicity, and no deep discount.
    fsrmagazine.com

    The Third-Party Delivery Startup Charging Just $2.95

    For many restaurants, delivery has become a much larger business over the past three years, but not necessarily by choice. Aggregators like DoorDash, Grubhub, Uber Eats, and Postmates were growing at a healthy clip before COVID arrived, but the pandemic accelerated changes. Customers—either by law o…
    fsrmagazine.com

    Where are Tip Credit and Minimum Wage Heading into 2023? - FSR maga...

    The ’80/20′ rule has caused much strife for operators, to the point that some are opting for full minimum wage as opposed to implementing a tip credit.
    fsrmagazine.com

    Dave & Buster’s Heads Toward ‘Refined Brand Positioning’

    Dave & Buster’s is one of the largest players in the family entertainment space, but the brand isn’t so big that it’s unwilling to learn from others in the segment, which played a big factor in its $835 million purchase of Main Event.
    fsrmagazine.com

    Bertucci's Files Bankruptcy for Second Time - FSR magazine

    The 41-year-old Italian chain cited COVID and inflation as the main pressures behind its court proceedings.
    fsrmagazine.com

    California Pizza Kitchen Hires Jeff Warne as CEO - FSR magazine

    The industry veteran replaces Jim Hyatt, who ran the company for nearly five years.
    fsrmagazine.com

    Applebee's Parent to Buy Fuzzy's Taco Shop for $80 Million - FSR ma...

    The fast casual has a development pipeline with more than 125 contracted obligations, enough to nearly double in size.
    fsrmagazine.com

    Cracker Barrel’s Older Customers are at All-Time Low

    Cracker Barrel’s recovery is far from over. The comeback for guests 65 years and older—a big portion of the chain’s customer base—is one of the largest pieces of evidence.
    fsrmagazine.com

    DoorDash Lays Off 1,250 Workers - FSR magazine

    The brand’s net loss skyrocketed to $296 million in Q3, up from $101 million last year.