Subscribe to the Restaurant Business newsletter
Search Restaurant Business
Eadon is retiring after more than three decades in the restaurant business.
Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.
These limited-time offers grabbed attention this summer.
The classic British pub dish is now a staple on American menus. Any firm white fish works for this dish, as these operators prove.
The top three burger chains, all QSRs, own two-thirds of the category's sales.
Here’s how some operators are moving beyond cookie-cutter marketing.
Guests will have the choice between Boston clam chowder, cheesy chicken tortilla soup or Farmer Boys’ signature scratch-made chili.
The former independent consultant succeeds Karen Eadon, who was promoted to president and COO of the breakfast-and-burger chain.
Specializing in farm-to-table burgers and breakfast featuring local ingredients when possible
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