Sign of the times: Multi-concept operator Landry’s Restaurants has opened a new restaurant at its Kemah Boardwalk complex near Houston. But it’s not something from its stable of existing brands. Instead, it’s a new concept: Lighthouse Buffet, where customers eat for a modest fixed price. When a casual dining giant opts to enter the buffet segment, it shows how important a strong value proposition is for today’s market.

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Soon-to-be-mandatory posting of nutritional information on menus is supposed to change consumers’ eating habits. The corollary assumption is that restaurants will follow suit by trimming portion sizes and further giving most items a nutritional tune-up. But much to the chagrin of the Center for Science and Public Interest—a.k.a. the food police—it isn’t working out that way in the real world so far. By CSPI’s logic, this means that full-service restaurants are hurting the war effort.

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Chef Zack Bruell's career path has taken him from chef/owner to corporate chef, then back to chef/owner, where he now runs four of Cleveland's most recognized and respected restaurants. RH Features editor Megan Rowe interviews him about burnout, concept creation and staff development.

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