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The mini store was so popular, it was moved to make way for a full-sized unit.
The CEO finds efficiencies in a full-service/fast-casual combo model.
The seafood chain has added animated video screens and high-def audio, part of a larger update for the brand.
Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.
A Mediterranean concept adjusts operations to fit the nontraditional footprint.
Here’s how operators in cold climates ensure their rooftops reel in off-season sales.
The buffet chain revives its design for a smoother flow.
Minigrow, the lower-tech, slimmed-down spinoff, amps up efficiency.
The new design includes a beverage fountain offering pure cane soda and a stand-alone bakery area.
The new design features a drive-thru and revamped soda fountain area.
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