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Financing

Even after thousands of closures, Subway still has too many locations

Numbers the company provided last week demonstrate that it is still far off from reconciling the number of locations with demand for its sandwiches, says RB’s The Bottom Line.

Workforce

What’s all this to-do over unions?

Back in the day, restaurateurs didn’t have to worry about that sort of thing. Trouble is, we’re no longer back in the day, says RB's Reality Check.

There’s little to no post-pandemic recovery for small operators, with the delta variant creating continued anxiety and uncertainty. And winter is coming.

Executives should consider more caution about development given soaring costs, future uncertainty and more traditional growth dangers, says RB’s The Bottom Line.

Reef Kitchens expects to expand by a factor of 10 this year, using a unique real estate strategy to its advantage.

Unlike some of the other supply chain issues during the pandemic, low supplies of liquor, beer and wine could have serious impacts on an operator’s bottom line as dine-in service resurges.

Lots of money has flowed into emerging hot chicken chains in recent weeks as the Gen Z-friendly segment readies for massive growth.

Consumers are once again eating breakfast away from home, and quick-service concepts are vying for their business with upgraded menus.

Jimmy John's vet Gregg Majewski intends to bulldoze what's been holding back the industry's largest collection of stir-fry concepts for decades.

Mendocino Farms and Rush Bowls launch new items; chicken sandwiches keep on coming at Jollibee and Jack in the Box; Panera layers carbs on carbs; and comfort foods take on fall flavors.

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