facebook pixal



Are lower profits for casual dining the new normal?

Chili’s lower margins freaked out Wall Street, RB’s The Bottom Line says, but that might be more common in the future.


How restaurants should adapt to rising takeout demand

This week’s episode of "A Deeper Dive" features Kitchen United’s Atul Sood, who discusses how his company takes off-premise sales off premise.

CEO Steve Easterbrook is not concerned that operator unrest will derail what he calls an ambitious plan in the U.S.

Points for Pies uses artificial intelligence to determine whether customers are eating pizza and awards points, no matter where it’s from.

Many operators had to make the tough choice to close or reduce hours in the face of this week’s extreme cold snap.

RB’s The Bottom Line takes a look at the companies currently seeking buyers, and a few that might actually sell.

In the wake of former CEO Howard Schultz mulling a White House bid, the company's CEO sent a letter to employees noting that the brand doesn't get involved in national campaigns.

Canadian investment firm Serruya Private Equity is backing the California-based concept.

The moves come the same day the chicken-and-biscuit chain’s acquisition was finalized.

RB’s The Bottom Line examines the poor record of the last generation of IPOs and what it would take for another chain to go public.

  • Page 810