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Restaurant Business magazine's annual ranking of the fastest-growing small chains in America
The made-to-order doughnut brand is getting more deliberate about its strategy for expansion
The chain has expanded into a number of different formats, including cafes with larger menus.
The fast-casual pizza concept takes its menu beyond just pies to include fire-roasted wings and build-your-own salads.
The funky pizza concept is known as much for its commitment to culture as it is for its oblong, thin-crust pies.
Burgerim—the country’s fastest-growing emerging chain in 2018—is upping the complexity of the traditional burger concept.
East meets South in this Vietnamese-Cajun mashup from a father-son team.
Greek food gets the Chipotle treatment at Pennsylvania-based The Simple Greek.
Arooga’s aims for sports-loving families, balancing accessibility with a dash of the upscale.
Unlike many well-known brands in the casual-dining space, The Lost Cajun focuses on Creole cuisine.
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