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New brands and soon-to-open concepts worth watching
Emmy Squared is fueling its expansion on a menu built around grown-up kiddie classics.
Crisp & Green offers yoga classes, running clubs and more alongside its salads, grain bowls and smoothies.
Thirteen restaurants made their debuts on RB's list of the top 100 independent restaurants this year.
Milk Bar, the dessert concept that began as part of the Momofuku restaurant group before spinning off on its own, has secured another round of funding.
Lowell Farms has navigated a number of regulatory hoops to open what’s billed as the country’s first marijuana restaurant.
Chick N Max, founded by an industry vet, sells chicken fried and smoked—and even has its own in-store radio station.
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.
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