How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance


How big a check did Tilman Fertitta write for Del Frisco’s steakhouses?

New information shows he’ll dig deep for something he wants. And he apparently wanted these badly.


Are restaurants becoming wholesalers?

It’s not as far-fetched as you think. Shifting dynamics in the industry could well push more of the industry toward third-party sellers, says RB’s The Bottom Line.

A survey from Technomic and the National Restaurant Association shows rapid increases in off-premise sales—and a restaurant industry scrambling to keep pace.

On this week’s episode of "A Deeper Dive," Michael Osanloo, CEO of Portillo’s, discusses how the chain finds its way outside of its home territory.

The Canadian brand collector has agreed to buy a majority stake in a trio of casual-dining concepts in Ontario, including Turtle Jack’s.

The newly formed Quality Restaurant Group adds a second brand and names Matthew Slaine CEO.

WKS now operates 287 restaurants in total and ranks as Denny’s largest licensee.

The company’s chief legal officer and chief of staff are among those leaving as the chain cuts corporate overhead.

This summer saw a parade of major investments and buyouts, including some surprises.

The presence of growing operating companies will continue to put pressure on stand-alone chains to get larger, says RB’s The Bottom Line.

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