Restaurant Business Daily

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Financing

Quaker Steak & Lube is winning with small-footprint units

Three years after filing for bankruptcy protection, the casual-dining chain is finding smaller units can work wonders.

Financing

Why restaurant chains are going private

In this episode of "A Deeper Dive," Barry McGowan, CEO of Fogo de Chao, talks about his chain’s future and why it opted to sell to Rhone Capital last year.

The company is paying a group of financial institutions over negligence claims following a 2015 cyberattack.

The restaurant recession has been hardest on concepts in the middle, says RB’s The Bottom Line, and that should push the industry toward more consolidation.

With 2,500 locations, the company says it still has thousands of markets to add new restaurants.

The product is the chain’s latest effort to bolster lagging breakfast sales.

The documentary-style pieces give a behind-the-scenes look at the chain’s kitchens.

Tim Hortons had its best same-store-sales performance in more than two years thanks to an improved image in Canada.

Surprising strength suggests the industry’s recovery might finally be gaining some traction.

Sales at the largest third-party providers rose 55%, but many operators still question the math, says RB’s The Bottom Line.

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