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Staffs have been furloughed, salaries have been cut, and cash has been pooled.
Experts stress restaurants should have conversations with their landlords, though not everybody is finding a receptive audience.
The 20-unit multiconcept group is turning its restaurants into pop-up markets where it can sell its supplies at a deep discount to consumers and employees.
Essentially, the COVID-19 crisis has converted every operational restaurant into a ghost kitchen. But what does that actually mean for operators?
As eateries look to survive the next couple of months with little sales, here are some ideas for trimming to the bone.
The casual-dining giant will continue to offer takeout while rolling out self-delivery.
The chicken finger chain is upgrading its managing partner program with upgraded compensation and long-term benefits.
How can restaurant operators determine if their operation could benefit from the programs available to a GPO member?
According to a law firm specializing in employment issues, here are some guidelines to keep in mind.
Every employer should be considering these moves right now, according to a law firm that specializes in employment situations.
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