Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Restaurant Business magazine's annual ranking of the fastest-growing small chains in America
Founded in Las Vegas in 1997 by friends Dena Tripp and Debra Shwetz, Nothing Bundt Cakes combines retail bakeries with online ordering.
“Breastaurant” Twin Peaks is a casual-dining concept that offers a varied menu complemented by cold beers.
Sarpino’s Pizzeria is a quick-service pizza chain that specializes in traditional and gourmet pizzas.
Zoës Kitchen is a chain of limited-service restaurants that offer Mediterranean-inspired sandwiches, entrees, salads and sides in a quick and casual format.
Stanford’s Restaurant & Bar is a contemporary casual-dining concept positioned as a comfortable neighborhood bar known for its fire-grilled offerings.
Rod Silva launched what would become the Muscle Maker Grill concept in 1995 when he opened a smoothie store in Colonia, New Jersey.
Jake’s Wayback Burgers is a fast-casual, “better burger” concept known for its made-to-order burgers and hand-dipped milk shakes.
Cooper’s Hawk Winery & Restaurants is a casual-dining chain known for its varied menu and hand-crafted, barrel-aged wines made on location.
Restaurateur Danny Meyer founded Shake Shack in 2004 in New York City’s Madison Square Park.
Orange Leaf Frozen Yogurt is a quickservice frozen-dessert concept.
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