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Financing

Humane Society asks the SEC to investigate McDonald’s

 By Jonathan Maze on Apr. 22, 2022

The advocacy group says the company is making misleading statements on its use of gestation crates as a fight over animal welfare intensifies.

Operations

Cava is investing $30M in a food processing facility

 By Heather Lalley on Sep. 10, 2021

The 57,000-square-foot facility in Virginia will be used to create and package dips and spreads branded under the fast-casual chain’s name to be sold in grocery stores nationwide.

Financing

For foodservice distributors, a future filled with uncertainty

By Jonathan Maze on Feb. 02, 2021

As the restaurant industry changes, the distributors that supply it face changes and a lot of complexities.

Technology

6 tech solutions for safer reopening

By Joe Guszkowski on Jun. 25, 2020

These products are designed to help operators maintain health and safety guidelines as the industry returns to service.

Financing

Peet’s Coffee buys majority stake in Revive Kombucha

Dec. 20, 2018

The coffee chain plans to expand the kombucha brand’s presence in grocers and in its shops.

Emerging Brands

The Future 50 2010

By Restaurant Business Staff on Jul. 28, 2016

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

Financing

Getting the most out of your dessert buy

By Restaurant Business Staff on Oct. 12, 2006

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

John Merlino, Claim Jumper's R&D genius

By Restaurant Business Staff on Mar. 11, 2007

If John Merlino were a gymnast, his event would be the balance beam. At 42, the corporate executive chef and R&D director for Claim Jumper walks a fine line between tradition and trend.

Poultry Profit Makers

By Restaurant Business Staff on Aug. 07, 2007

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins,...

Three Chain on a Roll

By Restaurant Business Staff on Feb. 07, 2008

Sandwich concepts need to buy a lot of bread; these three operators found different sourcing solutions.

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