In-N-Out Burger

Concept to Scout: Ten 50 BBQ

For his latest venture (and first fast casual), Chili’s founder Larry Lavine converted a clothing store into the 13,000-square-foot Ten 50 BBQ, which has been serving central Texas-style barbecue in an indoor-outdoor setup since August.

Food

Where to eat on the NRA Show floor

When hunger hits, being on the exhibit floor at the NRA Show is not the worst place to be. The sprawl is packed with places to grab food samples. One Restaurant Business editor set out to find booths serving the most generous portions.

If a proposed city ordinance fails to pass, new zoning rules could influence how and when restaurants are able to serve alcohol to customers.

Millennials can be finicky when it comes to their restaurant decisions. But since dining out is a big part of their social life, members of that generation are a core demographic for operators. Here are three ideas that might help get them in the door.

When a change in In-N-Out’s menu barely makes the roster of neck-straining developments, you know it's been an eventful week.

A purposely misnamed burger has become the most successful new product introduction ever for CKE Restaurants' two hamburger chains.

It doesn’t matter what your budget is, there’s a Website waiting for you to build it. Take a look at our three categories to find where you fit and follow along with our restaurateurs who have already taken the online leap. They'll take your from low budget to high, and offer plenty of tips along the way.

(February 9, 2010 - Wall Street Journal)—Deflation is great for consumers looking for bargains. It's not quite as pleasant for the merchants providing...

Currently, 12.4% of all foodservice operations have at least one menu item mentioning "California" in the name of the dish—up from 8% in 2005. The descriptor is most often used in items like chicken, turkey, veggies and burgers. While California is not the first state to have its name attached to a dish (NY Strip Steak is a classic), few evoke the same appeal.

Food is a very visual experience, from admiring a frothy pink cocktail to ogling a perfectly rolled piece of sushi. That’s why restaurants are dipping their toes into the Pinterest waters. Hot social media properties have come and gone, but few have made any headway against the 800-pound gorillas of Facebook and Twitter.

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