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Independent Restaurants

Emerging Brands

Diversity takes center stage at 2018 James Beard Foundation Awards

 By Heather Lalley on May 08, 2018

Highlands Bar & Grill and JuneBaby were among the big winners at this year's ceremony.

Financing

Jose Garces’ restaurant group files for Chapter 11 bankruptcy protection

 By Heather Lalley on May 03, 2018

Garces Group was purchased by Ballard Brands for $5 million.

Workforce

Restaurant turnover rates on the rise, again

By Alaina Lancaster on Oct. 13, 2017

Employee turnover is up after teasing the industry with plateauing numbers this summer.

Slacking frozen food

By Jonathan Deutsch, Ph.D. on Sep. 08, 2016

As a kitchen best practice, all of the food slacked should be cooked to a safe internal temperature and served following the slacking, says Advice Guy.

Marketing

How restaurants are handling Twitter’s new design

By Kelly Killian on Apr. 28, 2014

Less than a week ago, Twitter rolled out a new design for profile pages. Some operators have embraced the challenge. Others have more to learn.

Workforce

How to train employees to be nice

By Lindsey Ramsey on Jan. 20, 2014

Earlier this year, it was reported that McDonald’s was encouraging its franchisees to train workers to be less rude to customers. But several operators we spoke to feel that hiring the right kind of people from the start is the best way to ensure your staff has the gift of customer service.

Food

Dishing up 2014

By Patricia Cobe on Jan. 06, 2014

Flighty may best describe the 2014 restaurant customer. End-of-year trend predictions revealed that he or she may be seeking adventurous flavors on one visit, value on another.

Financing

Top 10 stories of 2014

By Peter Romeo on Dec. 29, 2014

Here are what we at Restaurant Business regard as the 10 most influential developments and trends of 2014.

Technology

A tale of two digital cities: A glimmer of new restaurant tech from CES, NRF conference

By Robert Grimes on Jan. 28, 2015

Consumer and business technologies are clearly converging, throwing restaurateurs a bit of a curve. Make that a curve in signs, TVs and other display possibilities.

Chefs deliver a new wave of high-end fast casuals

By Patricia Cobe on Feb. 20, 2015

The killer combo of higher volumes and better margins is luring artistes in whites to bring their culinary skill to the limited-service sector. And that doesn’t mean more burgers.

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