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Fine Dining

Online reservations: A nonnegotiable for millennials

 By Sara Rush Wirth on Jan. 23, 2015

After spending an evening at a recently opened casual Cajun restaurant in St. Louis, senior associate editor Sara Rush, was asked by the owner for her opinion on his operation. What ensued was a classic, “you kids can’t really think this way” discussion.

Beverage

Juicy returns

 By Joan M. Lang on Feb. 18, 2015

Juicing is powering up menus. The recession put a squeeze on sales of made-to-order juices, according to the 2014 Juice & Smoothie Bars in the U.S. report by Los Angeles market researcher IBISWorld. But increased consumer demand for healthy beverages and an expansion of juicing into concepts other than smoothie and juice bars are revitalizing the category, the report says.

This week’s 5 head-spinning moments: Celebs in aprons

By Peter Romeo on Mar. 13, 2015

The line between restaurants and entertainment—be it sports, music or any other fame-building endeavor—has always been a smudged one. The boundary was obscured a little more this week.

How a millennial would fix McDonald’s

By Sara Rush Wirth on Apr. 14, 2015

Senior associate editor Sara Rush is not one of those millennials who turns up her nose at fast food. But is her first choice McDonald’s? No. Here's how the Token Millennial would fix McDonald's.

Leaders rally to protect franchising model

By Peter Romeo on May 03, 2015

The NLRB’s push to shift franchisors’ responsibility of franchisees is seen as a lose-lose for all.

Menu-labeling rules—are you ready?

By Dana Moran on May 28, 2015

The FDA’s new food-labeling rules go into effect Dec. 1. How prepared are you? Take our multiple-choice quiz to find out—and then study up, based on your results.

Consumer Trends

The state of discounting

By Sara Rush Wirth on Dec. 17, 2015

How many American consumers use coupons, how frequently and in what format? These questions and more are answered in the state of discouting analysis.

3 restaurant ideas making waves this week

By Peter Romeo on Mar. 03, 2016

Here's how restaurateurs are addressing the challenges of equalizing front-of-the-house and back-of-the-house pay, as well as trying to foster a better experience for families.

Ruth’s Hospitality Group names new president

By Kelsey Squire on Jul. 26, 2016

Cheryl Henry will also serve as COO of the Ruth’s Chris parent.

Operations

Setting the table

By Restaurant Business Staff on Oct. 13, 2006

The tabletop category includes glassware, dinnerware and flatware or silverware—all of which represent a major investment and an ongoing expense for replacement.

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