social responsibility

Road Rules: Keeping delivery safe

Everyday technology, such as cellphones, GPS and mobile apps, has been a boon for restaurants’ takeaway programs—and, equally important, may be contributing to safer deliveries.

Subway investigates potential food-safety issues in China

New media allege that a supplier to a franchisee doctored labels.

While statistics are hard to come by, one liquor-auditing service estimates that bar losses equal about 23 percent of the bottom line.

In follow-up surveys, 100 percent of Chili’s employees say they read the new handbook, and the feedback was positive.

Everyone's a critic; know how to respond to a review, good or bad.

Recent headlines spotlight restaurants that ban kids or offer discounts when they behave as they should. But Executive Editor Kelly Killian argues that good restaurants know how to serve both families and guests without kids equally well.

While Associate Editor Sara Rush wouldn't ban kids from restaurants outright, she makes the case that restaurants that welcome kids need to remember guests who prefer to dine without the pitter patter of little feet running around—and make accommodations that keep the peace.

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

How do you stand out? Operators are pondering this question these days, because nobody wants to be a me-too restaurant. We asked some executives how they differentiate themselves, and this is what they told us.

Taking a less-than-traditional approach to restaurants, Brendan Sodikoff has launched a growing empire in Chicago in just over four years.

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