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As employees begin to trickle back to the workplace, restaurants are revamping catered lunches to meet today’s demands.
Many restaurants have suspended their programs, but the service has a history of bouncing back.
For the first six weeks of Q4, off-premise business has lifted comparable sales for company units by 7%, according to parent BBQ Holdings.
Customers' expectations around packaging and food waste are changing, and restaurants should reflect that, Advice Guy says.
At the six-month mark, critical forces have clearly emerged. Here’s a sampling.
The Darden Restaurants holding is still a no-go on small-order delivery, but its catering program is moving within reach of couples.
The meatless chain is launching a big-order off-premise business based on burger, taco meat and fried chicken analogs.
Catering is growing 6% year over year, according to Technomic data, but many operators are not taking advantage of its popularity.
Restaurants are looking at delivery’s playbook to update the process. But not all the same rules apply.
The 100-unit casual chain is also looking to bolster sales and profits by charging more fully into catering.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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