Subscribe to the Restaurant Business newsletter
Search Restaurant Business
New brands and soon-to-open concepts worth watching
Healthy Joe’s, a fast casual serving food cooked in a 500-degree conveyer oven, opened in New York City.
Legacy brands branched out with new concepts in 2019. Here are the ones to keep an eye on in the new year.
Established operators launched or expanded their young concepts in 2019. Here’s a look back at the newborn restaurants that had the industry buzzing.
As it watched its delivery commissions rise, Tarka Indian Kitchen put the brakes on unit growth to take action.
This Is It Southern Kitchen began in 1983, but it’s aiming to bring its classic dishes to new audiences as it expands.
Flip’d by IHOP, a fast casual, will feature many IHOP specialties adjusted for eating on the run.
The prototype for Clark Crew BBQ has opened, the first of several new concepts the company says it will unveil by Jan. 1.
Victor Albisu’s Taco Bamba is drawing long lines by serving unexpected ingredients.
The supermarket chain, in a partnership with delivery-only kitchen operator ClusterTruck, once again blurs the lines between grocery and restaurants.
Morton, 38, came from a long line of restaurateurs.
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