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News

Operations

Steak and Ale to make long-awaited return in April

 By Joe Guszkowski on Nov. 08, 2023

After succumbing to bankruptcy in 2008, the casual-dining pioneer will open in Burnsville, Minn., next year.

Consumer Trends

Young workers are skipping lunch more often, a new report finds

 By Reyna Estrada on Nov. 08, 2023

ezCater has published its second annual Lunch Report, which reveals that employees, particularly younger workers, are skipping lunch more often, despite the benefits associated with taking a lunch break.

Financing

Wingstop franchise group Far West Services wins growth investment

By Lisa Jennings on Nov. 07, 2023

Brentwood Associates and Sixth Street are teaming up with the franchise partners to expand the fast-casual chicken brand.

Food

Restaurants are suddenly all about dessert

By Nancy Kruse on Nov. 07, 2023

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

Leadership

How Gerry Fernandez made diversity a restaurant cause

By Peter Romeo on Nov. 07, 2023

The founder and longtime leader of the Multicultural Foodservice & Hospitality Alliance looks back on his 27-year quest to view inclusion as a business driver.

Financing

Cava drives double-digit comps with the help of a 7.6% increase in traffic

By Lisa Jennings on Nov. 07, 2023

The honeymoon continues for the newly public fast-casual Mediterranean chain, but officials say there are challenges ahead.

Technology

Wingstop is leaving Olo to build its own tech system

By Joe Guszkowski on Nov. 07, 2023

The news sent Olo’s stock plummeting early Tuesday, though executives said it will have little impact on the business.

Food

Kentucky restaurant puts mutton on the map

By Patricia Cobe on Nov. 07, 2023

Moonlite Bar-B-Q is one of the few restaurants in the U.S. that serves mutton, to the tune of 350,000 meals a year.

Financing

When it comes to restaurant traffic, 'flat' is the new 'up'

By Jonathan Maze on Nov. 07, 2023

The Bottom Line: Negative transactions are so common that restaurant brands are thrilled simply not to lose customers. That could be a bigger challenge going forward.

Marketing

How Hilltop Steak House would draw 3 million guests a year

By Peter Romeo on Nov. 07, 2023

Restaurant Rewind: The 1,500-seat, $30 million-a-year landmark may have been the restaurant industry’s greatest value story.

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