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Houlihan's franchisee pays $5M to resolve tip-pooling, overtime charges

The consent agreement settles a three-year action brought by the Department of Labor.


4 menu presentations intended to snag eyeballs

Surprising skewered foods bring Instagram-worthy delight.

Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.

Overall, the varied menu category is flat, up .3% in sales to $23.9 billion and .5% in units to 7,792.

Several actionable food and drink insights bubbled up at a recent conference on restaurant trends.

Tap into consumers’ changing eating habits to uncover new opportunities for menuing starters, small plates and snacks.

Operators hope to see a lot of green this Black Friday.

Operators are turning to both obvious and catchy names for new menu sections that tap into the snacking trend.

Here is a brief look back to see how our 2016 food trend forecast played out.

A look at French sweets beyond crepes and creme brulee making guests gasp, “Ooh la la!”

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