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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
In restaurant kitchens, oils are used for deep-frying, sautéing, salad dressings and baking.
With over 3,000 varieties of pears grown worldwide, there is fruit available in almost every month of the year.
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.
Food delivery is fueling sales. But it takes skill to dispatch convenience without crashing.
Preliminary results of a new report paint a not-so-rosy picture for the restaurant industry, with chains struggling to gain market share.
The QSR chain says it has the potential to triple its footprint in that area.
Report says investor wants to buy other brands following the Arby’s-Buffalo Wild Wings merger
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