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Biscuitville’s original building had an “old-timey grandma feel with ornate country elements,” says CMO Kathie Niven.
Subtler colors and cleaner lines define the new prototype and logo.
Indoor seating features more two-tops and a communal table. Outdoor seating also is in the works.
The QSR chain says it has the potential to triple its footprint in that area.
A new report gives a glimpse into some of the outreach tactics restaurants are using online.
Venerable business principles and concepts were shipped off to the old folks' home this week, worsening observers' neck arthritis.
The new dishes include three new sandwiches and margaritas.
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