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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
Specialty coffee purveyors keep raising the bar in terms of quality and innovation.
The top 25 highest paid executives at publicly traded restaurant companies did well for themselves in 2010.
Bun Lai, chef-owner of Miya’s Sushi in New Haven, Connecticut, came up with a creative solution to sustainable sourcing: he menus the very fish that are threatening the ecosystem.
Every couple of months, the Conshohocken, Pennsylvania-based Saladworks introduces a limited time “named” salad. The SpringFit ($6.99) is currently running until the end of May at all 106 locations. Here’s how it came to be.
Local sourcing is hot with operators and consumers alike, but the trick remains how to do it without breaking the bank.
Restaurateurs should do their own due diligence before pairing up with a private-equity firm, experts advised yesterday at the Restaurant Finance Summit during the NRA Show.
Here are 3 misjudgments from the past year that hold lessons for every operator. The common blunder: Not listening and therefore misreading the customer.
For its Catering Insights Program, Technomic interviewed sales reps and office administrators to dish on what they need from caterers for business events.
The acquisition aims to boost growth of the polished-casual Mexican chain.
How does eliminating the middleman translate to menu pricing? Advice Guy explains.
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