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Restaurant operators that have tried it tout benefits but say it can be costly—and complicated.
The alumnus of Lettuce Entertain You and Bartolotta Restaurants has been given the mission of upgrading the lodging operator's foodservice operations.
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.
The retailer said 200 of its stores will add the service before the start of the holidays. It proved "very, very popular" in a Q2 test, an executive commented.
She will oversee HR and F&B innovation in addition to day-to-day ops at the parent of Ruby Slipper and Ruby Sunshine Café.