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From tasting menus to "fancy" tap water, here's how fast casual's going upscale.
New President Denyelle Bruno joins the 24-unit chain after serving at the Drybar hairstyling specialist.
The transition to the second generation of Melmans took a big step forward.
See how TGI Fridays grew its Facebook and Twitter audience by more than 100%.
See how operators are using the pint-sized images to get a read on consumers.
More ambitious alcoholic beverages are flowing in fast casuals.
Sous vide and other old-school methods impart flavor and peace of mind.
French foods and concepts are “tres chic” right now.
Tesla is looking to make restaurants a part of its business plan, and that was only one of the revelations from FSTEC's first day.
The chain's parent company has decided not to reopen stores that were closed by Hurricane Harvey.
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