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The Bottom Line: Arby's and Buffalo Wild Wings want to buy more brands, and they have plenty of choices.
Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.
The full-service chain hopes its “virtual” format will fly.
Operators take a hybrid approach to off-premise.
But companies at the ICR Conference reveal the industry’s conflicting challenges regarding sales.
Some responses have been extreme—and controversial.
Despite higher costs, chains say the industry must be cautious about raising prices.
More chains are giving a self-delivery/third-party hybrid a try.
The burger chain is the latest restaurant brand to promote a pay-upfront pass.
See what deals operators are unloading for the big feast.
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