Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Operators share how they are keeping costs down amid rising overhead and increased competition.
The labor shortage remains a major challenge for even the most successful operations.
Along with his brother, Paul, Bartolotta built a namesake foodservice empire that extended to 10 restaurants, catering operations and a contract management business.
This preview highlights one of the biggest trends to emerge from this year’s ranking.
The Big Apple is once again home to the most independents on our Top 100 ranking, with almost a third of the list located there. Click through to see the highest-volume restaurants in New York City.
The 10 California restaurants on this year's list are clustered primarily around Los Angeles and San Francisco. Here are the top-grossing restaurants in the state.
The indie’s $2 million makeover includes a new retail area selling cook-at-home meal kits and a massive kitchen redo.
There are some well-known names behind the hotel-based concepts on this year’s Top 100 Independents ranking.
Seafood concepts on this year’s Top 100 Independents ranking span the country.
Independents operators may be outpacing chains when it comes to sales growth, but the same challenges are stunting potential growth across the industry. Top operators are finding ways to combat these costs by focusing on the experience.
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