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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
The family-dining chain is confident in the future of its takeout business.
The owner of Bravo Cucina Italiana and Brio Tuscan Grille will be acquired in an all-cash deal.
Restaurant Brands International is getting resistance from the chain’s operators that it didn’t get with Burger King, says RB’s The Bottom Line.
Cheesecake Factory says it has a second fast-casual venture in the works, Dunkin' convenes a workforce Woodstock, Noodles clears the table and McDonald's touts its merits as a first job.
The potato has been bashed more often than mashed these last couple of years, as carbohydrate-phobic Americans pushed spuds off their plates and consumption took a nosedive.
Distributors describing themselves as broadline, or full-line, vary greatly in terms of the product lines they carry. Is it really a one-stop shop?
Across the country, credit unions are expanding their loan programs as small- to medium-sized businesses seek alternatives to traditional funding sources like larger banks.
A look through all six installments of our annual Future 50 report triggered some double-takes about the chains on this year’s list.
For her nine Grand Central Bakeries, in Portland and Seattle, Piper Davis buys sustainable grains and natural meats.
Your seafood supplier can be your best friend when it comes to identifying seafood species and avoiding fraud.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.