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A new general counsel for the NLRB was confirmed yesterday. Peter Robb is seen as much more balanced on labor issues than his predecessor, Robert Griffin.
Restaurateurs will have a chance to comment on the revision proposed by the FDA.
The model has been proven, but not without painful lessons for the early adapters. Here are some best practices for making the approach work.
Here are the questions converts and others close to the situation suggest restaurateurs ask themselves before deciding if a labor surcharge is right for their operation.
Now Cook County is scrambling to identify means of making up the revenue deficit. One idea floated: legalizing marijuana.
A final vote on the rollback is scheduled for tomorrow. Opponents of the tax say they already have enough votes to override a veto.
Although economists are still assessing the implications of the proposal, certain provisions are clear wins for restaurants.
Restaurants influenced more than food trends this week. Just ask those waifs in outlandish outfits who strutted the runways this week in New York City.
An employee who marched has been very publicly fired, and a nearby establishment won praise—and threats—for taking a stance.
A bill signed into law yesterday by the governor will penalize restaurants for making last-minute shift changes. It's widely seen as a model for other states.
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