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Restaurant Business

Restaurant Business is tracking the unprecedented impacts of COVID-19 on the restaurant industry. Please check back often for round-the-clock updates.

Financing

The pandemic has hastened Ruby Tuesday’s decline

The casual dining chain, which has been shrinking for years, has closed at least 150 locations, more than a third of the system, and many will not reopen.

Operations

Restaurants with closed dining rooms win clearance for outdoor seating

A number of jurisdictions are embracing sidewalk dining and drinking as a safer near-term option—a view shared by consumers, according to new research.

Resources

Covid-19 News

Featured News

10 days that changed the restaurant industry

For much of March, the threat of COVID-19 grew as the infection spread. On March 11, that problem became very real for thousands of restaurant operators and millions of employees, beginning a 10-day period unlike anything the industry has ever seen. The business may never be the same.

Top 100 Independents

Top 100 Independents 2019

See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.

Emerging Brands

The Burgerim disaster

Burgerim was once one of the hottest, fastest-growing brands in the U.S. Then its founder left the country, leaving behind a wreckage of unpaid workers, bankrupt franchisees and others struggling to make it work.

Recent Stories

Recent Stories

Current CEO Steve Joyce will not have his contract renewed, the company said.

A number of jurisdictions are embracing sidewalk dining and drinking as a safer near-term option—a view shared by consumers, according to new research.

The Gandhi Mahal restaurant called for justice following the death of George Floyd.

Restaurant Business
Special Reports

How We See It

More From
Restaurant Business

Founder Max Sheets shares the ways the fast casual has built a loyal fan base and kept employees and guests engaged during COVID-19.

Around the country, mom and pops—many of which served their communities for decades—are shutting their doors in record numbers.

The operator of Planet Hollywood and Buca di Beppo is paying just $50,000 in cash for FoodFirst Global Restaurants.

RB’s Restaurant Leader of the Year Brian Niccol says innovation—not complacency—will drive restaurant brands forward post-pandemic.

Le Pain Quotidien and Vapiano were both struggling here before the pandemic, proving again the difficulty foreign chains have in establishing a beachhead, says RB’s The Bottom Line.

But sister brands Tim Hortons and Burger King are both down, even as the chains’ sales improve.