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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
Six top business leaders describe how to create and sustain companies with purpose.
As part of the chain’s “7 Days, 7 Deals, 7 Dollars” promotion, the sandwich—with housemade pickle and side—sells for $7.
The slow times echo a familiar story for many restaurants. But the solutions don’t lie only in discounting, and they needn’t be high-tech.
Lessons to learn from chains that have had their highs and lows, including Daphne's California Greek, Shake Shack, Seasons 52 and Bobby's Burger Palace.
Restaurateurs thinking of discontinuing gratuities at their full-service restaurants should keep these early lessons in mind.
More than two in five operators have said that, of all factors, higher costs have most negatively impacted their operating profit in the past five years.
The chain was acquired by a private-equity firm run by restaurant franchisees.
The private-equity firm often doesn't follow its own guidelines for making acquisitions. Its latest conquest is a case in point.
Citing the services’ high costs, Olive Garden owner Darden and Newk’s Eatery are cautious on the industry trend.
A pair of advisory firms are recommending that shareholders vote against the deal.
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