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Places that maintain a no-cash policy will be subject to a $1,000 fine.
Hundreds of franchisees lost money betting on the Burgerim brand. Many ended up in bankruptcy. Some lost their homes. These are their stories.
Expect lots of small changes, but there's no magic bullet on the horizon.
Greg Barber joins the daytime-dining chain after nearly a decade with PepsiCo.
Practices from sister brand STK were transplanted into the holding, with stronger than expected results, according to new parent One Group Hospitality.
The group’s CFO and chief people officer will also fulfill the CEO’s duties for the NRAEF until a new chief for both bodies is brought aboard.
More diners are ordering sides, appetizers and small plates at restaurants. See five more trends from this menu part and how operators can leverage them.
Health authorities say only lettuce from a particular area may pose a health risk, but experts say the reaction will likely be broader.
The restaurants will be operated by TravelCenters of America, the parent of Quaker Steak & Lube and nine other proprietary concepts.
The pizza concept is testing “Lyft for Late Nights” rides on Friday and Saturday nights at select units.
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