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takeout

Financing

Restaurant chains have a dine-in problem

Some casual-dining chains and fast-casual restaurants are navigating consumers’ shift to takeout, says RB’s The Bottom Line.

Operations

Outback tests new off-premise-friendly designs

The steakhouse chain is looking for a more modern prototype that accommodates tomorrow’s trends.

Blaze Pizza is the latest to test larger pizzas as it focuses more intently on delivery sales—pitting the chains directly against traditional players.

With 2,500 locations, the company says it still has thousands of markets to add new restaurants.

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.

Noah Glass of Olo joins RB's podcast, "A Deeper Dive," to talk takeout and debate the future of restaurant ordering.

Funds from Tiger Global Management follows a $40 million round in 2016.

The hot dog specialist has fired up a new free-standing prototype to provide a younger face to the public.

The CEO of the sandwich chain talks about how consumers have changed the company.

Eschewing simplicity and a smaller footprint, Focus Brands’ sandwich specialist is calling attention to its scratch prep and Texas roots.