The law generally considers interns to be employees. What happens if they're hurt on the job?
The industry has made considerable progress in adopting health and sustainability as menu influences, but the trend has not been without its challenges, as this week's Menus of Change conference attested. Here are some of the sticking points.
The dining-out public was given a heads-up that it might have to think a little more broadly if it intends to understand what's happening in restaurants.
These menu offerings go beyond the typical takeout box.
Recent partnerships won a lot of social media buzz for these limited-service brands.
The onetime Jack in the Box executive was credited with saving the chain after one of the industry's worst contamination crises.
In This Issue
10 groundbreaking concepts: The latest buzz—Danny Meyer's no-tip coffee shop, the McDonald's of the future and more...
The drive-in chain is believed to be the first national quick-service chain to test a beef-mushroom blend as a variation on its signature product.
With visions of beach vacations on customers’ minds, the timing is right to add more fish and shellfish dishes to the menu. These six recipes fit the bill, featuring seafood paired with seasonal ingredients that highlight the best of summer eating.
Even mild griping can escalate quickly in the age of social media into a business-killing (or building) controversy, as restaurants learned this week.
L Catterton has invested in the fun-and-games concept, promising to intensify competition in the emerging segment.
The reshuffle at Roark Capital and its Focus Brands holding signals a growth push for Naf Naf Grill.
With more diners focusing on health and wellness, restaurant operators need to work hard to ensure they’re meeting these demands and minimizing the impact their menus have on the environment.
New iterations of the comfort-food favorite are flying onto menus.