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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 company says it will serve only chicken raised without human antibiotics by 2022.
In a bid for simplicity, Ninety Nine Restaurants, O’Charley’s are splitting from Village Inn and Bakers Square, says RB’s The Bottom Line.
Some 10% of millennial diners say they never leave gratuity when dining out.
Cicely Simpson split with the association on Friday, without a public explanation. But Beltway reports say her department had suffered.
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