Subscribe to the Restaurant Business newsletter
Search Restaurant Business
An entrepreneur’s passion can fuel growth, or get in the way.
The need-to-know info for when it's time to sell a restaurant.
Having too many cooks in the kitchen isn’t always a bad thing.
Making sure a dish is delicious and craveable is only a small part of the equation. Here’s a look at what menu-making teams need to consider today.
Some of the customers in the drive-thru lane at a Meatheads restaurant never bother to order at the speaker, knowing their order was taken long before they drove up.
As more fast-casual concepts see the volume benefits of a drive-thru, finding the right locations may get trickier.
We’ve seen the drive-thru of the future and it is easier, faster and friendlier.
Regional variety, a popular loyalty program and an executive team highly experienced in pizza are helping Pie Five distance itself from the pizza pack.
We asked six chain veterans what are the significant milestones in the growth of a restaurant company and learned no two concepts are exactly alike.
We asked six chain veterans what are the significant milestones in the growth of a restaurant company and what lessons they learned while expanding.
Restaurants use consultants all the time. And just as routinely, they pay more than what might be necessary. Here are some tips for keeping the costs in check.
Food delivery is fueling sales. But it takes skill to dispatch convenience without crashing.
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