Subscribe to the Restaurant Business newsletter
Search Restaurant Business
The limited-service Asian/Noodle category is small, at less than $4.6 billion, but fast-growing.
Top chains are bringing back fan favorites from years—even decades—ago.
Kurt Vonnegut Jr. wrote that “maturity is a bitter disappointment for which no remedy exists,” and so it has been with the coming-of-age fast-casual restaurant segment.
Cheesecake Factory says it has a second fast-casual venture in the works, Dunkin' convenes a workforce Woodstock, Noodles clears the table and McDonald's touts its merits as a first job.
The shuttered locations are part of the chain’s plan to close 55 underperforming restaurants.
Bad financial results have restaurant chain executives citing all kinds of factors for their top- and bottom-line difficulties, from an unexciting football season to high legal fees. Do they have a case? It depends.
The chain is closing 55 stores and tapping new capital for store-level initiatives.
Consumers expect food from the drive-thru to be just as tasty and fresh as food eaten in the restaurant. Packaging is key to delivering on that expectation.
Ed Doherty insists his success as a restaurant franchisee is a tale of phenomenal luck, starting with the purchase of his first restaurants in 1985.
The franchised concepts run by Doherty Enterprises range from giants like Applebee’s to relative newcomers like Noodles & Company, but they sport similar traits.
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