Subscribe to the Restaurant Business newsletter
Search Restaurant Business
The casual chain is looking at kitchen-only formats after shrinking the size and tweaking the back of house of its conventional stores.
How a bad investment led to the creation of Sustainable Restaurant Group.
The pared-down casual chain now has an experienced operator with a diverse slate of concepts at the helm.
The folks in green aprons are changing roles in what the company calls Deployment 2.0, and that's just one of the developments that turned heads in the restaurant industry this week.
The spinoff of The Capital Grille is expected to open in Washington, D.C., this month.
To earn the Five Diamond rating, AAA says restaurants must excel in all areas—food, service, decor and more.
The new concept will debut in Los Angeles this year.
The plant-based chain plots rapid expansion.
The fast-casual pizza chain expands with grilled meats and cocktails on the menu.
Much of the country may be under snow, but operators continue to heat up the industry with new restaurant openings.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow