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The former Noodles & Company exec is slated to help the chicken chain spur growth.
With venison, buffalo, and squab now offered on mainstream menus, fans are getting wild with their dinner orders.
The franchised concepts run by Doherty Enterprises range from giants like Applebee’s to relative newcomers like Noodles & Company, but they sport similar traits.
Tom Mears on the lessons, the labors and the passions of the restaurant life.
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.
Kevin Reddy on the lessons, the labors and the passions of the restaurant life.
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.
Three fast-casual concepts tap into the trends.
Asian, Mediterranean and American noodle dishes in a fast-paced environment
When fusion was the trend of the moment, some chefs tried too hard to globalize menus. In too many kitchens, the result was confusion—on the plate and the palate.
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