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A dissident shareholder in the chain’s parent company is demanding some very specific operational changes, including the switch to a one-stick-at-a-time bread service.
A new to-go system pushed up Q2 takeout sales by 13%
With the all-you-can-eat passes selling for far more than their original price of $100, Olive Garden is invoking a provision that says the deal is non-transferable.
A class action suit could have involved as many as 218,000 current and former employees.
Only 1,000 of the passes will be sold, and all via the chain’s website.
The workhorse of Darden Restaurants’ portfolio is sweetening its twofer deal by partnering with Redbox.
On a July afternoon when the heat index hit 103° in Alexandria, Va., executive chef Brian McPherson reflected on dishes made for cool summertime enjoyment.
Bad ideas. Good ideas. Questionable ideas. And a couple of restaurants doing what restaurants are supposed to do: show hospitality.
"Precious" was the last thing John Brandt-Lee intended his menu to be when he launched Avalon Pasta Bistro in the Philadelphia suburb of Downington,...
Restaurants may be watching their food purchasing pennies more carefully, but that isn’t hampering creativity in the kitchen. We gathered predictions from a team of expert forecasters; here are the top food trends to watch in the coming year.
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