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Unexpected developments abounded in the restaurant business, from a surge in popularity of hurling hatchets to new revelations about how much some restaurants pay.
Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.
But operators in an Instinet survey say the menu and other changes won't help their profits.
These burger variations are in the chain’s pipeline here and abroad.
A decision last week underscores a change in how the NLRB views a franchisor's accountability for the actions of franchisees.
When the happy talk is all about taxes, you know this was a good spell for restaurants. Also on the plus side: a cover-up for breastaurants, a lovefest for the big burger chains and bitcoins make an inroad.
The chain’s new Double Quarter Pound King seems aimed at McDonald’s Double Quarter Pounder.
The company is vowing to use nothing but renewable or recyclable packaging by 2025.
The drinks and doughnuts chain also named a new COO.
The chain enlists Alfonso Ribeiro and Wink Martindale to sell its new $1 $2 $3 Dollar Menu
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