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Individuals influencing the direction of the restaurant industry
Storytelling, innovation key to building standout food and beverage programs
Tax reform and NLRB joint employer ruling top priorities for NRA
This year’s Gold Plate Award recipient is Rafi Taherian, associate vice president, Yale Hospitality, Yale University.
The National Restaurant Association looks toward its 100th anniversary with a renewed concentration on engagement.
Average annual sales at Portillo’s, which began as a hot dog stand in a suburban Chicago parking lot, today sit at about $8.5 million per store at newer units.
Some kids born into the family business make a swift exit into another career. Not so for these restaurant progeny. They're expanding their empire.
Systemwide meetings can serve many purposes—damage control, ideation, recognition, training—but do you need a meeting? Is your message being understood?
Sharon Van Meter is a receipient of the Live It! Women With Impact recognition from the Women's Foodservice Forum. Here are some of her leadership tips.
The size of his operations dwarfs all other franchises (and many restaurant parent companies, as well). Yet Flynn relishes his role as franchising’s poster boy—and he’s the best in the business at it.
Panera Bread founder, Chairman and CEO Ron Shaich shared his one-cafe-at-a-time focus at Winsight’s Restaurant Leadership Conference.
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