operations

Franchise trends you can’t afford to ignore

Jul. 15, 2014

Get a snapshot of today's franchising market before jumping on board.

Building to a Caribbean beat

By Patricia Cobe on Jul. 15, 2014

Pollo Tropical's new prototype reinforces its Caribbean menu.

Inside Ironside Fish & Oyster

By Sara Rush Wirth on Jul. 15, 2014

A San Diego seafood concept fully embraces the nautical theme in every aspect of design.

Operations

If the footwear fits

By Restaurant Business Staff on Jul. 15, 2014

The RB staff tested and rated front- and back-of-the-house footwear. The results are revealed here.

Entice with a taste

By Patricia Cobe on Jul. 15, 2014

When Dallas diners were slow to embrace the modern spin on Southeast Asian food at Malai Kitchen, the owners decided to school them.

Food

Promoting protein

By Kelly Killian on Jul. 15, 2014

What will be the next big buzzword on restaurant menus? According to trend-spotting Chicago research firm Food Genius, it just might be “protein.”

France forces restaurants to label homemade cuisine

Jul. 15, 2014

Restaurants, caterers and outdoor food stall operators all must now identify housemade meals with a special logo. The goal is to preserve the nation's culinary reputation, but critics argue the new rules are confusing.

How Gramercy Tavern changed NYC dining

Jul. 17, 2014

On the restaurant's 20th anniversary, Danny Meyer and team discuss its staying power, influence and what will keep it going in the future.

Pizza Hut getting sliced by rivals in pizza wars

Jul. 17, 2014

The pizzeria chain reported an unexpected drop in comparable sales in the face of more intense competition from the likes of Domino's, Chipotle and others.

The top 12 ways restaurants piss people off

Jul. 18, 2014

Dirty utensils and restrooms really get people's blood boiling; confusing who ordered what dish, not so much. A new infographic by Consumer Reports shows the most common restaurant complaints.

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