operations

Franchise trends you can’t afford to ignore

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

Building to a Caribbean beat

Pollo Tropical's new prototype reinforces its Caribbean menu.

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

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

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

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

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.

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

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.

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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