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A thought-out plan is key to long-term success.
Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.
Consumers rate the brands they see as the top players in takeout.
Who has time for books these days?
A fast casual downsizes its sandwiches to boost traffic.
KFC is tinkering with a new health-minded concept, while also testing life as a retailer. And those aren't the only transformations that snared attention.
Here’s how some operators are moving beyond cookie-cutter marketing.
The chain recently launched a small-size sub to increase snack sales
Firehouse-theme restaurants serving steam-heated hearty subs
The sandwich category increased sales by 2.9% and units by 0.3%, despite category heavyweight Subway's 1.7% sales decline and 1.3% unit decline.
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