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design

Operations

Buffalo Wild Wings reveals its new format

 By Peter Romeo on Dec. 17, 2018

The new prototype features new entertainment tech, including the capability for onsite gaming contests, as well as an intensified focus on sports viewing.

Technology

Amazon Go has hit Chicago—and I get it

 By Sara Rush Wirth on Sep. 21, 2018

The cashierless concept plans to expand to 3,000 units by 2021.

Operations

Century-old Nathan’s Famous aims for youth with new look

By Peter Romeo on Aug. 23, 2018

The hot dog specialist has fired up a new free-standing prototype to provide a younger face to the public.

Operations

A look at the new McAlister’s Deli prototype

By Jonathan Maze on Aug. 20, 2018

The fast casual is rolling out a new prototype next month that comes along with a “more community-centric” chain positioning.

Operations

This week’s 4 head-spinning moments: Trend adjustments

By Peter Romeo on Jul. 20, 2018

Subtle tweaks signal changes in the way the off-premise boom and other influences are shaping the restaurant business.

Operations

A look inside McDonald’s new Chicago headquarters

By Patricia Cobe on Jun. 05, 2018

The building is designed to inspire community among employees, customers and the surrounding neighborhood.

Emerging Brands

The Future 50 2010

By Restaurant Business Staff on Jul. 28, 2016

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

Marketing

How restaurants are handling Twitter’s new design

By Kelly Killian on Apr. 28, 2014

Less than a week ago, Twitter rolled out a new design for profile pages. Some operators have embraced the challenge. Others have more to learn.

Tale of two farms

By Patricia Cobe on May 28, 2013

In 2007, John Kregel, a pig farmer in Garnerville, Iowa, built group housing—also known as large pens—to accommodate 3,000 of his 9,000 sows; the other 6,000 remain in gestation stalls. He feels the stalls are better for the pigs in winter but his sows are adapting well to the pens.

Food

Cut costs with new cuts

By Patricia Cobe on May 02, 2013

If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.

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