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operations

Financing

Restaurant rent delinquencies fell sharply in January

But nearly 4 of 10 still couldn't afford to pay their landlords in full, according to a survey. And the struggle got harder for minority-owned small businesses.

Financing

Restaurants want to do more business in less space

Inflation is driving up the cost of operating a restaurant, making efficiency more important than ever. So chains are shrinking the size of their restaurants and reorganizing their kitchens.

The alumnus of Lettuce Entertain You and Bartolotta Restaurants has been given the mission of upgrading the lodging operator's foodservice operations.

Restaurant operators that have tried it tout benefits but say it can be costly—and complicated.

More ICR tidbits: The Italian beef and hot dog chain shows why soft opens are important; some skepticism on the Red Robin grills plan; El Pollo Loco wants more kids and an unexpected interruption.

Some proprietors say they don't want the considerable strain of having a union shop. Others say it's just a coincidence. But labor says it's nothing more than spin-doctored union busting.

Metzger’s Bar and Butchery attributes concerns about the safety of staff for the decision to refuse service to The Family Foundation.

A single company in Edmonton has applied to register trademarks for numerous names of U.S. brands, highlighting concerns of "trademark squatting." Here's what brands should do to protect themselves.

A Deeper Dive: Profitality Principal Juan Martinez joins the RB podcast to talk about the growing use of automation, its future role and potential impact.

The former Church’s Chicken executive will fill the role formerly held by Focus’ restaurant President Shelley Harris.

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