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Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.

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A recent ranking of the 100 best eateries shows that the country’s coastal states still pack a culinary punch.
The fourth quarter broke the chain's streak of domestic same-store sales gains.
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A new venture of the National Restaurant Association plans to promote the industry's interests via the legal system, starting with the Supreme Court.

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OpenTable’s recent ranking of the 100 best eateries reveals that the country’s top dining experiences aren’t confined to markets restaurant-goers might expect.

In This Issue

restaurant business january 2017 cover

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Strange times can bring equally unusual developments to the restaurant industry. Here's the proof.
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Recent increases in the minimum wage have triggered sometimes bold action to hold down costs. Here's a sampling.

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This week, Advice Guy shares whether restaurant owners and managers should take tips they receive directly from customers.

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Strategies to answer social media harassment.
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Diners show willingness to eat a variety of less-common cuts of beef and pork at restaurants according to new Technomic research.
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Among all FSRs tracked, LongHorn Steakhouse has the most craveable beef.