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New brands and soon-to-open concepts worth watching
10-year-old Sushi Sake is standardizing its operations as it opens its doors to franchisees.
The acquisition provides a standout operator with a standing concept-development lab.
Junzi Kitchen, which recently received $5 million in an early funding round, is looking at ghost kitchens and other outside-the-box models to fuel its growth.
The fast-casual salad concepts will continue to operate under their own brands, with Darden Coors as CEO of the newly formed Salad Collective banner.
The grocery chain, which is expanding its full-service restaurant concept, opened a food hall at a new store in downtown Cincinnati.
Bill Phelps is now the CEO of Dave’s Hot Chicken, a growing fast casual selling spicy chicken tenders and sliders.
The growing “pour house” brand is finding success with local brews, comprehensive employee training and an expanding events business.
After closing nearly two dozen units, the sandwich and soup concept is reentering growth mode under Gold Star Brands ownership with a smaller prototype and renewed focus.
Social media is generating buzz for The Dolly Llama, a four-unit dessert concept based in Southern California.
Diversification into new concepts is sweeping through casual dining in particular. Here’s a rundown of who’s trying what.
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