March 2017

rb march 2017 cover

In This Issue

March 2017

The Power 20: These innovative restaurateurs are rewriting the book on multiconcept success. 

Also In This Issue: 
  • Building breakfast sales
  • Who is the year's top executive?
Digital Edition

busser holding dishes

The role has evolved to tackle today’s labor challenges.

maggianos brunch

Adding or expanding brunch can boost customer counts—but it doesn’t come without challenges.

am superfoods bowl

Looking for success with another emerging, easy-to-execute trend, First Watch rolled out the A.M. Superfoods Bowl—an on-trend bowl with hot-right-now chia seeds.

arbys food leftovers

One Friday, five Restaurant Business editors trekked over to the Arby’s in Chicago’s Ogilvie train station to check out the brand's loaded curly fries.

The restaurant industry has a unique perspective on the immigration issue. The trade is built on immigrants the way the auto industry depends on tires.

In the Know

phoenix arizona night

From Fox Restaurant Concepts, Flower Child’s approach to courting millennials with a better-for-you menu caught the attention of—and investment from—Cheesecake Factory.

shattering light bulb disrupt

There’s no such thing as business as usual anymore for restaurants. So what forces can operators expect to disrupt the industry in 2017? Here's a sneak peek.

joe coffee interior empty square

Danny Meyer’s Union Square Hospitality Group has turned to coffee for its latest area of opportunity, announcing an undisclosed investment and strategic alliance with Joe Coffee. Here’s a closer look at Joe Coffee and how the chain plans to tap into USHG’s resources to further grow its business.

takeout food

Some of the chains with long waits are winning guests’ satisfaction with carryout.

takeout kit

A look at the casual-dining chains satisfying consumers with their dine-in services, but not doing quite as well with takeout.

Best Practices

Can a restaurant in Virginia legally require servers to be financially responsible for a walk-out meal? The money for that meal, in this case, comes directly from that night's tips (whether or not they are making at least minimum wage at the time is unknown). What resources are available for the management and servers to learn more about this?

In this column, I’ve previously addressed whether it is allowable—...

We have a no cellphones at work policy, but it doesn’t seem to apply to managers, including for personal use. Is that allowed?

We previously discussed cellphone policies for restaurant...


One of the industry’s boogeymen is a tightening labor market that seems to be snatching talented candidates from under hiring managers. “With historically low unemployment rates, you’ve got to move...


Scratch-made biscuits are not new for Bojangles’. But as more restaurants tout housemade fare, the chicken concept realized it needed to communicate those claims more overtly. “As we go into new...

bottlefish interior

The founders of California Pizza Kitchen switched gears with their new opening, an upscale casual-dining seafood restaurant. Here's a look at the concept, and how they plan to use their real estate connections to expand nationwide.

Menu Innovation

With the growing popularity of brunch, operators are turning to the bar—not just for dining room overflow or selling bloody marys, but as a focal point. Because whether diners are feeling social or...

When Asian chain Wagamama opened its first New York City restaurant in November, it also launched its first brunch menu, starring a breakfast-inspired version of ramen. In scouting locations, Adam...


Paul Brown CEO, Arby’s Restaurant Group , franchisor of 2,200 quick-service sandwich restaurants, operator of 1,050 more; owned principally by Roark Capital Prior posts President, brands &...


In the last few years, the build-your-own Chipotle-style fast casuals really hit their stride, expanding into almost any type of cuisine people could think of.