Continue to Site >>>

Rita's Ice

Financing

Private-equity firm buys a majority stake in Rita's Italian Ice

 By Jonathan Maze on Jan. 09, 2025

The 575-unit Italian ice franchise received an investment from Maple Park Capital Partners, a newly formed investment firm targeting “experiential and consumer services businesses.”

Top 500 Chains

Rita's Ice

 Jun. 19, 2018

OpenTable ‘reviewers’ pick top trend-influencing restaurants

By Peter Romeo on Sep. 01, 2015

New York is the favored hunting grounds of foodies, but Minnesota and Oregon pose some competition.

Financing

Bar smarts

By Timothy Moriarty on Oct. 01, 2013

There’s a science to using beverages in a restaurant,” says Jon Taffer. “But the restaurant industry doesn’t use science. Restaurant owners use gut.”

Concept to scout: secrets of David Chang’s fast casual

By Peter Romeo on Aug. 13, 2015

Traffic at the Fuku fried-chicken concept in New York City was so heavy during Week One that the tiny store had to shut for two days to readjust to the demand.

Food

5 takeaways from the Chicago dining scene

By Patricia Cobe on May 17, 2015

A tour of the city’s newest hotspots provided a dine-around group of 100 operators with ideas about what’s in style.

Food

The state of the center of the plate

By Patricia Cobe on Nov. 15, 2013

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

Cinco de Mayo

By Restaurant Business Staff on May 02, 2012

The holiday of Cinco de Mayo may draw its origins from Mexican culture, but it has firmly established its roots in the American restaurant scene. Operators across the country are gearing up for the fiesta on May 5 with celebratory food, drink and other activities.

TGI Friday’s offers meal and a drink for $10

By Peter Romeo on Jan. 06, 2015

The deal extends to such entrees as a half-rack of ribs, a cheeseburger and a sizzling chicken plate.

Beverage

Turning bartenders into mixologists

By Thomas Henry Strenk on Dec. 04, 2014

Given all the fanfare surrounding the mixology movement, cocktail lists are garnering as much attention as food menus, making the bartender as important a hire as the chef.

  • Page 1