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Here’s how to lure celebrants for the annual Mexican-themed fest on May 5.
The 78-year-old concept’s first store has been retrofitted with a bar bearing its own identity and hours.
Franchisee closures and terminations led to a decline in store count amid sales challenges at the barbecue chain.
Restaurants are debuting food and drink items with seasonal ingredients and flavors to entice customers to beat the heat.
Burger-inspired beer is just one of the over-the-top offerings debuted by chains in recent weeks.
These eight operators are betting on convenience, tempting busy home cooks with prepared turkeys, sides and desserts to go.
Operators are betting that NCAA basketball fans will eat up these special deals.
Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.
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.