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Restaurant Business magazine's annual ranking of the fastest-growing small chains in America
Arooga’s aims for sports-loving families, balancing accessibility with a dash of the upscale.
Vegan chain By Chloe launched in 2015, “when vegan food was transitioning from being weird to being cool and interesting,” says CEO Patrik Hellstrand.
The made-to-order doughnut brand is getting more deliberate about its strategy for expansion
The concept offers a meal subscription plan in addition to traditional restaurant service.
The fast-casual biscuit chain teaches all employees to make eye contact with guests and to try to connect with them.
Apple Spice is ahead of many of its competitors when it comes to catering.
Philz is a purist’s haven that offers joe brewed pour-over-style, one cup at a time.
Unlike many well-known brands in the casual-dining space, The Lost Cajun focuses on Creole cuisine.
Founders Rusty and Denise Fenton created the concept out of an abandoned gas station.
The fast casual describes its kitchen as “open-source” and “intentionally transparent,” or what a full-service rival might call a display kitchen.
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