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Restaurant Business

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Restaurants admit strong fears about keeping up with tech

Almost two-thirds believe the pace of change is outstripping their ability to stay abreast, according to a new study.

Chains winning with off-premise at breakfast

Today’s always-on-the-go lifestyle is changing the way people eat—and what they want restaurants to provide.

How We Got Here 2019

The history of the American restaurant industry over the past 100 years is anything but brief.

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Companies with steeply falling sales frequently turn to franchisees to turn stores around. RB’s The Bottom Line examines whether this is a good idea.

Almost two-thirds believe the pace of change is outstripping their ability to stay abreast, according to a new study.

Operators are ramping up training to meet customers’ current eating preferences.

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Olivier Poirot will assume leadership of the contract company in North America.

Consumers’ interest in a healthier, more sustainable dining experience has fueled the rise of several guest demographics that should be on restaurant operators’ radar.

Chains have had an easier time adjusting, while full-service independents, particularly in low-income areas, suffer the biggest wallop.

The restaurant company, which has closed 27 units in the past year, saw same-store sales decline 3.3% in the recent quarter.

Check out these ways to fix small front of house problems and improve the customer experience.

The credit downgrade for NPC International is another sign of the financial pressure franchisees are under, says RB’s The Bottom Line.