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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
As the weather warms up, operators need to act smart to profit from patio dining.
The need-to-know info for when it's time to sell a restaurant.
Guest counts rose because of a high-low pricing strategy, the quick-service giant said.
History proves that lower taxes help the industry.
The sale came with activists circling, but forced deals aren’t always the best option.
Grocers are raising prices, but restaurants are still increasing theirs at a faster rate, says RB's The Bottom Line.
The Philippines-based foodservice company now owns a majority of the burger chain.
Want a restaurant chain? Find a company selling a secondary concept, says RB's The Bottom Line.
The industry appears to be outperforming the stock market, but not fast-food chains, says RB's The Bottom Line.
Restaurants have served wine out of bag-in-boxes for years, stealthily siphoning the stuff into glasses—behind the bar and out of sight.
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