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Global Franchise Group also added two additional executives under CEO Paul Damico.
Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.
Consumers favored familiar dishes with a twist in December. These seven stood out in Technomic’s monthly survey.
The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.
Four entrepreneurs who already made it big once talk about building another success story after the first act is over.
Well-designed display cases can improve operational efficiencies, create competitive differentiation and increase sales.
With so many new features out there, it's a good idea to understand what you need before you buy. Here's a guide to walk you through the process.
How four chains built some of the nation's most innovative sustainable menu items from the ground up.
Sizzling plates of fajitas travel from kitchen to dining room many times a day at each of the more than 1,500 Chili’s restaurants.
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