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Restaurant Business magazine ranks the top-grossing independent restaurants in America
Flat sales were the new up for many of this year’s Top 100 Independents.
These 100 restaurants brought in combined food and beverage revenues of more than $1.8 billion in 2016, with an average
check of $68.26.
Operators share how they’re boosting sales and traffic.
In a year when indies were closing, these money makers fought against challenges and changes to stay alive.
The restaurant is co-owned by more than 47,000 family farmers and is supplied by hundreds of family farms.
Successful menu additions in 2016 included the Le Diplomate Glaces Cart with house-made ice creams and sorbets sold streetside in nice weather.
For the past 26 years, Executive Chef Sandy Ingber has risen at 2 a.m. daily to buy fresh oysters at the fish market.
Parent Quality Branded opened a second Quality Italian location this year in Denver’s Halcyon Hotel.
Proud of its state’s heritage, the restaurant has an impressive museum of Texas historical documents and artifacts.
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