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A Southern restaurant in Chicago focused its massive renovation on frying more chicken and, potentially, keeping and recruiting more line cooks.
Lowcountry makes plans to scale up by launching a fast casual-full service combo.
The chain and its franchisees are spending hundreds of millions to remodel restaurants in Canada.
The chain plans to open up to 1,000 of the upscale units, which serve liqueur and Italian baked goods.
The mini store was so popular, it was moved to make way for a full-sized unit.
The CEO finds efficiencies in a full-service/fast-casual combo model.
The seafood chain has added animated video screens and high-def audio, part of a larger update for the brand.
Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.
A Mediterranean concept adjusts operations to fit the nontraditional footprint.
Here’s how operators in cold climates ensure their rooftops reel in off-season sales.
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