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The private-equity company with stakes in chains ranging from Auntie Anne's to Culver's has reportedly offered more than $2 billion.
Red Robin Express will have no storefront, just production capabilities for producing the food found in full-service units.
As the weather turns colder, chains are tapping into diners’ desire for piping-hot comfort foods, while still keeping an eye on health.
Diversified Restaurant Holdings is pursuing a sale or other extraordinary option.
One brand stood out among the eateries preferred by teens, who continue to spend more at restaurants than they do at clothing stores.
Wait—isn't Halloween still weeks away? That didn't spare restaurants from the sort of scary stories that are usually told around a campfire. The evil this time came from snakes, clowns and liars.
With change coming to the restaurant industry at warp speed, here's a snapshot of developments that signal where we might be barreling.
Bad times bring bold moves, as restaurants demonstrated this week with previews of just how far they're willing to go for a business advantage.
From regional American to ethnic versions and spicy to sweet variations, here are the barbecue sauce flavors on the rise, according to Technomic data.
Spiking wing prices are forcing chains to explore alternative ways of skinning a chicken.
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