Red Lobster


Edna Morris: Amassing a collection of concepts

From the day she entered the restaurant business as a job analyst for Hardee’s Food Systems, Edna Morris has grown from leadership role to leadership role by dashing preconceptions through a combination of learning and resolve.


How to cut the salt while elevating fried rice

Kathy Fang, chef-partner in San Francisco’s 400-seat Fang Restaurant, has cut the salt in several menu staples, including Chinese lobster fried rice.

RB's 2015 Top 100 Independents rankings spotlights the country’s top-grossing restaurants with no more than five locations. Here are some findings from the list.

Red Lobster faces legal action for serving a salad with the contaminated produce.

At least four chains were serving the produce, which was imported from Mexico by a San Diego company.

We asked these two festival veterans how they plan for success, and they offered these 10 tips.

Attendees learned how technology is changing the restaurant business in ways both subtle and profound.

When it comes to wine lists, bigger is not always better.

January and February may have been the winter of restaurant’s discontent, but the challenge of luring customers fostered some traffic-building ideas that could boost business at any time of year.

Michael C. Gibbons took the top honor among independent-restaurant operators.

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