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Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

Curbside pickup has become a favorite choice of busy off-premise customers. They like the convenience of being able to order in advance, then simply drive up, get their order and go. It’s fast, and it...

While considering more virtual concepts, the diner chain plans to roll out a simplified bill of fare next week.

Icebox Cafe, which operates four restaurants plus some vending machines, said dealings with “aggressive lenders” had a role in its filing.

Blaze Pizza is preparing for a brand relaunch, but the concept must first solve some fundamental problems laid bare by the pandemic. CEO Beto Guajardo outlines his strategy for profitability.

Takeout sales increased for the second straight quarter, and the chain said those orders are good for its margins. But it’s still not doing delivery.

The new fast-casual Homeward Kitchen concept is finally getting ready to open in December.

Rising demand, better unit economics and an improving labor picture are enticing restaurants to keep the lights on long after dark.

Technomic predicts seven industry trends worth watching in its latest report, “What’s in Store for 2024.”

The bar chain has added food from Krispy Rice at 140 locations in a bid to appeal to younger consumers.