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liability

Financing

Mike Isabella Concepts declares bankruptcy

The celebrity chef says publicity over a sexual harassment lawsuit led to a sales decline and lost development deals.

Marketing

This week's restaurant nightmares: Real or fake?

Some of the industry's biggest names were smeared this week by developments that seemed too far-out to be true. That's because they weren't. Except for those court developments.

Operations

How to avoid falling victim to web trolls

By Bruce Horovitz on Mar. 26, 2018

Key actions to take to keep websites ADA compliant.

Operations

Court decides Jimmy John's franchisees can be sued, too

By Peter Romeo on Dec. 18, 2017

The licensees will be party along with the franchisor to a class-action suit alleging wage theft, a weird twist on "joint employer."

Restaurants challenge NYC's plan to enforce menu labeling

By Peter Romeo on Jul. 14, 2017

The action could be a test of local jurisdictions' ability to adopt disclosure requirements while the federal mandate is on hold until May. Industry officials fear that restaurant chains may be subject to a patchwork of regulatory obligations and penalties.

Operations

This week’s restaurant nightmares: Second screams

By Peter Romeo on Feb. 15, 2017

Nightmares may not go away for years, as some restaurants learned this week.

A healthy comeback

By Margaret Shakespeare on Jun. 17, 2014

Don't let a negative grade from the health inspector wreak havoc on your reputation.

Consumer Trends

New breaches raise data security concerns

By Sara Rush Wirth on Feb. 24, 2014

Approximately 110 million customers' credit card or personal information was hijacked in the Target data breach that occurred this past holiday season

Legal ease

By Steve Coomes on Nov. 01, 2013

No matter whether you’re an experienced restaurateur or just starting up, it’s smart to have ready access to a lawyer—or lawyers, especially as your business grows.

Food

Understanding the gluten-free customer

By Restaurant Business Staff on May. 01, 2013

Celiacs may have spurred demand for gluten-free menu options, but experts say that only 1 percent of the 44 million people estimated to be in the gluten-free audience have celiac disease. While some of these consumers may be gluten intolerant, research shows that about 29 percent simply perceive gluten-free as a healthier way to eat.