Search Restaurant Business
The pressure is mounting on Twitter and Change.org for chains to return popular menu items.
The fast-growing social media app has helped drive engagement—and sales—from Gen Z consumers. So why aren't more restaurants using it?
This time the “P” is changing to, well, “P.”
The social media channel boasts drool-worthy food photos, but how much does it impact restaurant choice?
Dealing with a staffer who posts hateful content is not as simple as it seems, Advice Guy says.
The Leaf Rakers Society group fuels consumer excitement for the coffee chain’s pumpkin-spice offerings.
What’s more likely to turn heads, the next chapter in Burgerville’s union dealings, or the fourth bun-related restaurant closure of the week? Check out these and the industry’s other jaw-dropping developments of recent days.
Less than a week ago, Twitter rolled out a new design for profile pages. Some operators have embraced the challenge. Others have more to learn.
This week we spotlight a bear with a great idea, two takes on cell phones and a new map you will either love or hate.
Nothing grabs attention like the fear of being poisoned at restaurants that are worshipped for their quality. Unless you’re talking about a vegan restaurant with ties to a cannibal.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.