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Vowing to serve cage-free eggs only by 2025, the chain will beat competitor Denny’s to the punch by one year.
The multi-regional burger chain says it can move ahead on exploratory discussions that started four years ago.
Technomic’s 2013 Dessert Consumer Trend Report shines a spotlight on the dessert diner, finding that dessert isn’t just an after-dinner treat anymore.
With “frigid and bitter” conditions predicted for the upcoming winter, operators already are preparing, checking systems and making upgrades.
News of interest in the cupcake chain from an investment group caused stock prices to jump over 1300 percent, but academics debate whether a national cupcake brand can be saved.
The lone bidder appears to be Ralph Brennan, from the same family that ran the New Orleans landmark.
The purchase helps the booking site go beyond cars, hotels and flights into restaurant bookings. “It’s the same customers, travelers are diners,” said Priceline CEO Darren Huston.
Putting a value on Red Lobster isn’t a done deal in the view of some Darden Restaurant shareholders. And the only things sharper than their pencils appear to be their tongues.
A beautiful, inviting exterior invites customers inside. Just don’t get hosed by the upkeep. Here's how to prune landscaping costs.
If a restaurant staff knew how much a broken dish or glass cost to replace, they might be more careful when handling it—especially if they benefited from the savings in breakage.
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