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The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.
The recession nearly led to the category's demise, but concepts that evolved survived—and even thrived.
With “frigid and bitter” conditions predicted for the upcoming winter, operators already are preparing, checking systems and making upgrades.
Fine dining has evolved, adapting a more humble and more accessible attitude to appeal to more wallet-conscious customers.
The latest wallop from California’s drought is a spike in the citrus fruit’s cost.
A disruption in shipments from West Africa could crimp supplies in the U.S. and trigger a spike in costs.
How do you fit hefty menu analyses that can stretch over hundreds of SKUs into the budget?
Perhaps it’s due to rising beef prices, a craving for comfort classics or the Southern-food trend, but fried chicken is getting serious attention in every segment.
With so much variance in corkage fees, innovative policies make the charge less taxing to consumers.
Local sourcing is hot with operators and consumers alike, but the trick remains how to do it without breaking the bank.
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