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New brands and soon-to-open concepts worth watching
New president will also work to revamp the concept’s technology.
A Mediterranean concept adjusts operations to fit the nontraditional footprint.
Here’s an early peek at just-opened food halls, as well as those on the horizon for late this year and into 2018.
Unlike similar concepts, Meyer isn’t trading on three-minute pies.
Much of the country may be under snow, but operators continue to heat up the industry with new restaurant openings.
Here are the concepts making waves in the industry right now.
Big-league players say they appreciate the freedom of young chains.
The plant-based chain plots rapid expansion.
This special iteration of Concepts to Scout—our second annual roundup—singles out the destinations restaurateurs visiting Chicago for the National Restaurant Association Show in May should scope out.
Here’s what licensing pros see as key motivators for brands seeking licensing deals today.
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