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Niche cuisines are driving chain menu development in the Asian segment.
Restaurants are still pushing seafood, but kitchens are offering more veggie options as meatless meals.
Consumers are enticed by LTOs and interesting menu items, but that’s not the whole story.
Innovation revs up as chains compete to get diners in the door.
The industry now knows what a pile of frozen pizzas were doing inside a Little Caesars, and just how far In-N-Out intends to grow beyond its California roots.
Trout? Harper? Judge? Step aside, MLB. Here are the real standouts to watch this summer, as determined by some critical fans.
Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.
How to foster a culture of giving that keeps on giving.
Up-and-coming restaurant chains and what’s propelling their growth
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
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.