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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
Despite higher costs, chains say the industry must be cautious about raising prices.
The movie theater-restaurant chain raised less than it originally planned.
A drop in the concept's comps and traffic is prompting the move.
The Italian chain is apparently looking for a buyer.
The radish—from the Latin word radix or root—is not exactly the youngest vegetable on the chopping block.
Global sales of fortified/functional beverages were projected to reach nearly $40 billion in 2005, according to Euromonitor International.
Bottled water is one of the most profitable items you can sell, yet a growing number of fine-dining restaurants are dropping it from their menus.
A look at the fundamentals of marketing and how they can impact the development of new menu items. Plus: the lifecycle of a new menu item and how to manage it.
Every summer the big quickservice chains expand their frozen drink offerings with cool LTOs and this season is no exception.
One might think that local ingredients are hard to come by during a Massachusetts winter.
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