Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Flip’d by IHOP, a fast casual, will feature many IHOP specialties adjusted for eating on the run.
The prototype for Clark Crew BBQ has opened, the first of several new concepts the company says it will unveil by Jan. 1.
The high-flying company plans to add two Jaggers units to the two that already open.
Diversification into new concepts is sweeping through casual dining in particular. Here’s a rundown of who’s trying what.
Its namesake brand will focus intently on dinner, a bid to build on the success of a new chicken line, while the parent operation tweaks Holler & Dash and works with Punch Bowl Social.
The polished-casual operator intends to stay in the high end of the casual market with a new steak and seafood venture.
The company changed its name to accommodate the launch of Clark Crew BBQ.
Downtime is at a premium during the industry’s busiest season. These reads may be worth finding the needed hours.
It's too early to tell whether robot servers will translate into cost savings, but a few operators are embracing their automated employees.
Overhauled units have seen sales rise an average of 9%, according to its president.
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