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catering

When big-time chain execs go back to their roots

Here are five former masters of the corporate chain restaurant universe who, by choice, chance or corporate circumstance, downsized, to say the least, and have never looked back.

The Future 50 2008

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

First, it was Web sites and email marketing. Now, it’s all about mobile phones, smart coupons that know your location and sites and services that hook straight into local communities. Restaurants aren’t just places to grab some grub anymore. They are active participants in the social conversation with legions of tech-savvy customers.

Seasonal and local ingredients are the foundation of the classic American cooking of The Water Club, a fine dining restaurant in New York City.

The latest flurry of earnings reports show clear sales and traffic improvement for a number of the sector's big brands.

Bad economy got you down? Core business just ain't what it used to be? Then get some ideas from these operators, who've developed some profitable sidelines.

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Operators get innovative to deal with lousy holiday sales forecasts.

LUBBOCK, TX (August 31, 2010)—The High Plains Farm Tour, sponsored by the Texas Department of Agriculture, was the first of what growers and restaurant...

Catering continues to be big business for restaurants; as a group, they capture almost five times the revenue of retailers for off-site events—$19.3 billion annually versus $4.0 billion, reports Technomic’s recent Parties Off Premise study.

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