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retail

Emerging Brands

3 high-end retailers adding restaurants to their stores

 By Heather Lalley on Jul. 12, 2019

From home goods purveyors to luxury car companies, a new crop of shops is hoping on-site restaurants will lure shoppers and keep them inside.

Financing

Why grocers are pushing into prepared food

 By Jonathan Maze on Jun. 05, 2019

Winsight Grocery Business Executive Editor Jon Springer joins "A Deeper Dive" to talk share of stomach.

Operations

Convenience stores’ issues could throw a big hurt restaurants’ way

By Peter Romeo on Nov. 20, 2018

Forced limitations on what retailers can sell are likely to put more ready-to-eat foods on the menu.

Emerging Brands

4 ways hotel restaurants are luring business beyond tourists

By Heather Lalley on Oct. 11, 2018

Here’s how some of the newest hotel-based restaurants and bars are working to attract a crowd beyond those staying upstairs.

Operations

This week’s 5 head-spinning restaurant moments: 1 more inch

By Peter Romeo on Jul. 27, 2018

A cattle rustling by one of Chick-fil-A's competitors was just one instance of operators pushing the traditional boundaries of the restaurant business this week.

Financing

3 ways restaurants are benefiting from retailers’ woes

By Peter Romeo on Jun. 06, 2018

E-retailers' wallop of brick-and-mortar stores is fostering opportunity for places that sell food instead of jeans and sneakers.

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.

The skinny

By Restaurant Business Staff on Jan. 15, 2005

Many consumers say they want to eat healthier, but what’s really on their minds?

The food technologist’s role in menu R&D

By Restaurant Business Staff on Dec. 14, 2006

To understand the food technologist's role in the menu R&D process it's important to understand what it means to be a food scientist, and what sort of background and training they have.

Keeping Beef Costs Down

By Restaurant Business Staff on Jul. 01, 2008

Despite tough economic times, beef is still popular among foodservice patrons.

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