Search Restaurant Business
The company is increasing its tuition assistance program using savings from federal tax reform.
They are every operator’s dream: loyal customers who enjoy trying new cuisines and who are receptive to advertising messages. The demographic? African-Americans.
On news of same-store sales dropping nearly 1 percent, execs reiterated their pledge to simplify the menu, slow expansion and cater to local tastes.
Greek yogurt makes an appearance, too.
Strategic planning will be shifted to a new hire.
Moviegoers get a look at Ray Kroc's legendary enterprise behind the rise of McDonald's.
As off-premise continues to grow, an omnichannel approach may be on the horizon.
The resurging burger giant is going systemwide with a new line of espresso drinks, updated equipment and a distinct design for McCafe.
The chain’s new Double Quarter Pound King seems aimed at McDonald’s Double Quarter Pounder.
Anti-U.S. sentiment could hurt American brands eager to expand in Asia, says RB’s The Bottom Line.
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