Applebee's Core
John Koch readies the casual-dining chain's menu for the millennium.
Daily New (Clyde's)
Tom Meyer sets a rapid tempo of change for the fresh, seasonal menus of Clyde's Restaurant Group.
Hog Wild (Damon's)
Chef Dudley McMahon won't change the ribs, but that hasn't stopped him from overhauling the rest of Damon's menu.
Less Means More (Max & Erma's)
Jay Miller, Max & Erma's executive chef for 13 years, gets a smaller job -- his biggest yet.
Cultivating the Garden (Olive Garden)
Shedric Wallace has devised a menu strategy to help grow The Olive Garden.
Briazz Pizazz
Nancy Lazara brings consistency and seasonality to the premade-sandwich chain.
Taco Belle Grande (Taco Bell)
Mary Wagner, Taco Bell's chief technology and quality officer, is helping move the chain from value play to value added.
Upper Crust (Au Bon Pain)
Au Bon Pain Chef Ralph Sacramone turns up the decibels on flavor, his secret weapon in the battle against boredom.
Old World Order (Bertucci's)
With a passion for freshness and aversion to convenience products, Bertucci's Rosario Del Nero charts a contrarian course.
Stable Buoy (Coco's and Carrows)
Weathering a storm of change at Coco's and Carrows, Heather Gardea keeps the menus current and consistent.
Moving Toward Multiples
Drew Nieporent's second Nobu marks the start of a new chapter for his Myriad Restaurant Group.