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New brands and soon-to-open concepts worth watching
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.
The latest Time Out Market is a 50,000-square-foot showcase of the city’s top chefs.
With new leadership, gluten-free concepts The Little Beet and The Little Beet Table are working to merge operations to scale the brands.
The renowned D.C. chef is expanding his geographic footprint.
Coolgreens, whose CEO has franchisee experience, is taking care to boost efficiency and put in place comprehensive training for its franchisees.
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