hilldweller
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- Joined: 7/20/2003
- Location: Staten Island, NYC, NY
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Rating the chains: Reliably Mediocre
Tue, 05/2/06 8:19 PM
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An article about, and ranking of, "casual dining" chains. quote:[url][/url[url='http://www.newsday.com/features/food/ny-food-fdcov03,0,2461641.story']The Reign of Chains[/url]
BY JOAN REMINICK
Newsday Staff Writer
May 3, 2006
It's hard to argue with success," business-minded realists might retort, for the economic strength of these chains is no less than staggering.
According to Richard Martin, executive editor of Nation's Restaurant News, last year's gross aggregate sales for the hundred largest casual chain restaurants amounted to $500billion, or 41 percent of national sales for all restaurant services.
There must be something that keeps Americans chained to these casual dining spots.
"What you're getting is a standardized meal in comfortable surroundings," said Whiteman, who has consulted for several casual chains. "They're highly democratic places, and the price is right." This usually means an average check of $10 to $20 a person, according to Chrissy Shott, manager of media relations for the National Restaurant Association.
John Jacoby of Dix Hills, a regular at T.G.I. Friday's, calls the food there "fairly decent," adding that he could probably get better fare at a privately owned restaurant. At Friday's, though, he knows he likes the meat loaf with mashed potatoes, which is always the same.
And therein lies the draw of so many chain restaurants: reliability. If, as some critics say, that often translates into mediocrity, they may be missing the point.
"The purpose of these chains is to provide you with a meal at what is a relative bargain rate," said Whiteman. To do that, he said, most have found clever ways to eliminate skills from their kitchens, serving what is essentially a mass-produced product. Often, this means that everything has been almost completely readied at a central location. Nobody has to so much as chop an onion or a clove of garlic in a kitchen mainly used for assembling, heating, grilling and frying.
It may not get any more mass-produced - or massive in scale - than Applebee's, which has 1,840 locations nationwide and tops Nation's Restaurant News' list of sales for casual chains. And if the salad dressings there taste as though they came from a bottle or a jar, there are other drawing points. At Applebee's, said spokesman Frank Ybarra, each restaurant pays tribute to neighborhood organizations and heroes, with memorabilia from local teams, marching bands and fire departments. In terms of food, variety and affordability are the watchwords.
Copyright 2006 Newsday Inc. quote: Text [url='http://www.newsday.com/features/food/ny-food-fdside03,0,3503352.story']A ranking of chain restaurants[/url]
BY JOAN REMINICK
Newsday Staff Writer
May 3, 2006
Because it would be unfair to compare chains to private chef-driven restaurants, I've ranked my picks from top choice to least favorite. None accepts reservations. Most meals run $10 to $20 a person.
1. Houston's
2. Cheesecake Factory
3. Grand Lux Cafe
4. California pizza kitchen
5. Romano's macaroni grill
6. P.F. Chang's china bistro
7. Outback steakhouse
8. Red Lobster
9. Famous Dave's barbecue
10. Friendly's
11. Ruby Tuesday
12. Applebee's
13. Chili's
14. Ground Round
15. Olive Garden
16. TGI Friday's
(Best item at Friday's: The check.)
Copyright 2006 Newsday Inc.
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