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New brands and soon-to-open concepts worth watching
The polished-casual operator intends to stay in the high end of the casual market with a new steak and seafood venture.
The 13-unit, full-service taco concept plans to nearly quadruple the size of its commissary early next year as it gets ready to expand.
Steve Greer comes to the fast casual from Real Mex Restaurants and Outback Steakhouse.
The company changed its name to accommodate the launch of Clark Crew BBQ.
The Ron Shaich-funded, all-organic fast casual is putting money into its interiors and building a calendar of special events to give customers more reasons to stop in.
Next up for the casual-dining brand is a members-only club for dogs, too.
Created by accident, the Mediterranean fast casual’s “minibowls” are now drawing mega sales.
Former Food Network host Willie Degel is growing his upscale-casual concept by giving diners more reasons to stop in.
This growing fast-casual concept serves Nashville hot chicken with six hot sauce choices, from mild to “fire-in-da-hole.”
But the chain is keeping its small-town Midwestern roots, even as it expands nationally.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow