Restaurant Business

For the modern hotel guest, three meals a day simply isn’t the norm. Today’s customers eat additional snacks at least once a day, and sometimes more.

The smaller Marie Callender’s was sold for $1.75 million as part of the breakup. RB’s The Bottom Line examines why the price was so low.

One way to ensure that menu specials are being promoted effectively and consistently is to put marketing materials supporting the items directly into consumers hands using custom-printed paper napkins.

The barbecue ribs concept is trying four plant-based dishes that are traditionally made with beef or other animal proteins.

The 13-unit, full-service taco concept plans to nearly quadruple the size of its commissary early next year as it gets ready to expand.

Here are some of the top takeaways from the industry’s top technology conference.