Search Restaurant Business
The longtime industry veteran has previously served as CEO of Jimmy John's.
The fast casual’s switch to a 100% franchised model turned into a silver lining that’s spurring expansion.
Restaurant concepts are breaking out of the brick-and-mortar mold, seizing growth opportunities at colleges, stadiums, c-stores and similar venues.
Having dual brands provides a single path to double adoption, says John Peyton, CEO of parent company Dine Brands Global.
Cornerstone Restaurant Group is expanding to the Indiana college campus with its chef-curated brands, opening kiosks at the remodeled student union.
The former SVP of Dunkin' and Baskin-Robbins will have responsibility for the field operations of all of Inspire Brands' holdings.
The new establishments will feature THC-infused edibles for onsite consumption. Additional foods and beverages can also be sold.
The fondue concept says table traffic is soaring as consumers embrace the opportunity to socialize in a post-pandemic environment.
The fast casual’s success at Notre Dame paves the way to more nontraditional locations in colleges and health care.
The family dining chain originally targeted urban areas for its Flip'd concept but is now expanding that to include the suburbs.
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.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.