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Restaurant operators in California are learning how to cope with the water shortage. Here’s what you can learn from them.
As the presidential candidates take their marks, it’s restaurant issues that are on the line.
Students voted to ask the university’s administrators to prevent the chain from opening a location on campus.
In the minimum wage debate, restaurateurs are losing the war of words. It’s time to flip the script.
Restaurants’ attempts to be better corporate citizens backfired spectacularly this week, supporting the old adage that no good deed goes unpunished.
Everyday technology, such as cellphones, GPS and mobile apps, has been a boon for restaurants’ takeaway programs—and, equally important, may be contributing to safer deliveries.
New media allege that a supplier to a franchisee doctored labels.
While statistics are hard to come by, one liquor-auditing service estimates that bar losses equal about 23 percent of the bottom line.
In follow-up surveys, 100 percent of Chili’s employees say they read the new handbook, and the feedback was positive.
Everyone's a critic; know how to respond to a review, good or bad.
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