Casual Dining

Sysco-US Foods judge wants more time

May 14, 2015

A decision would not come until late May at the earliest.

Chain Restaurant Units Increase and Independents Decline in Fall 2011

By Restaurant Business Staff on Mar. 12, 2012

CHICAGO (March 12, 2012)─The total U.S. restaurant unit count dropped from 587,335 in Fall 2010 to 580,852 in Fall 2011, mostly due to independent...

Consumer Trends

Consumers reveal which restaurant chains earn their loyalty

By Peter Romeo on Apr. 09, 2018

See which brand beat Denny’s, Applebee’s and others in a new ranking of full-service concepts by the strength of their customer following.

Red Lobster beefs up its shrimp dishes

By Kelsey Squire on Nov. 23, 2015

The seafood chain is increasing the size of the shellfish used in a majority of its shrimp offerings.

Subtle branding

By Restaurant Business Staff on Aug. 27, 2013

Fast-casual chicken chain PDQ has made its mark with an unusual design decision—adding a sink to the main dining room.

What is the best method for garnishing with basil?

By Jonathan Deutsch, Ph.D. on Jan. 07, 2016

Garnishing with items that can come out of plastic shakers is easy enough, but when it comes to basil, it's hard to get an even spread. Advice Guy shares tips.

Franchising update: Deals, detours and new franchisors

By Peter Romeo on Nov. 14, 2013

Brick House signs first zee, Carl’s tries a sports theme, Krispy heads north, Hooters operator buys Fresh Juice. Plus, Dunkin' and Togo's square off in California, and Einstein Bros. tops the 3-0 mark in non-traditional sites for 2013.