Restaurant Business Exclusive Content
How the shift to counter service has changed Steak n Shake's profitability
The Bottom Line: Sardar Biglari, chairman of the chain’s owner Biglari Holdings, details how the addition of kiosks and counter service has transformed restaurants.
Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy
Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.
Reaction to Wendy's dynamic pricing test reveals its risks
The Bottom Line: The burger chain mentioned last week that it would test the pricing strategy sometime next year. Consumers frustrated with prices reacted swiftly.