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Many of Florida's top-grossing restaurants are located near water, and quite a few specialize in seafood, from crab to sushi. Here are the restaurants that made this year's list.
Top 100 Rank: 2
Annual Sales: $35.9M
Average Check: $70.00
The Buzz: Lunch service closes for the summer, reopening in mid-October. Takeout service is closed in summer until Aug. 1.
Top 100 Rank: 6
Annual Sales: $33.0M
Average Check: $42.84
The Buzz: Disney World's upscale waterfront restaurant, opened in 2015, is managed by Gibsons Restaurant Group.
Top 100 Rank: 15
Annual Sales: $23.4M
Average Check: $125.00
The Buzz: Prime’s 30-day dry-aged steaks include a $74, 22-ounce bone-in rib-eye and a $140, 48-ounce porterhouse for two.
Top 100 Rank: 28
Annual Sales: $19.5M
Average Check: $45.00
The Buzz: Previously Fulton's Crab House, it was reimagined and reopened in February 2017.
Top 100 Rank: 29
Average Check: $92.50
The Buzz: Southeast Asian cuisine meets a South Florida vibe in this sprawling, three-story dining complex.
Top 100 Rank: 62
Annual Sales: $16.1M
Average Check: $68.00
The Buzz: The restaurant’s spacious two-story interior includes 20-foot-long chandeliers and a second-level sushi bar and lounge with a separate entrance.
Top 100 Rank: 70
Annual Sales: $15.0M
Average Check: $63.00
The Buzz: Located in the tony Bal Harbour Shops, it is helmed by Edomae-style sushi master chef Makoto Okuwa.
Top 100 Rank: 79
Annual Sales: $14.4M
The Buzz: Dine upstairs for dinner or more casual downstairs at Fisheries Dockside.
Top 100 Rank: 84
Annual Sales: $14.1M
Average Check: $29.00
The Buzz: The huge restaurant offers a main dining room plus an outside dock, floating barge, inside patio and raw bar.
In the latest edition of "A Deeper Dive," Jonathan Maze and Peter Romeo discuss the spate of big-time chains changing chief executives.
The company has started requiring operators go to a committee rather than close their stores as it seeks to stem a decline in unit count.
Stefan Boyd also previously served as CFO of Le Pain Quotidien.
After sourcing beef that meets the chain’s guidelines, the fast casual is considering adding it to the permanent menu.
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