Brinker International ‘fell short’ in Q1

Sales and traffic at Chili’s and Maggiano’s Little Italy underperformed execs’ expectations.

Industry fight card: Who’s squaring off with whom this week

In a new feature, Restaurant Business looks at the fights that are likely to erupt in the restaurant industry this week.

Three major U.S. restaurant chains are giving their social media and loyalty programs a twist. Will those changes be brilliant, or a bust?

Can't the places struggling to stay afloat get some relief from regulators and the over-achievers?

The top and fastest-growing chains don’t always align with average total menu items in their sectors.

A union goes after a small restaurant chain, Tim Hortons franchisees head to court, Starbucks battles monsters, and two of the industry's best-known chefs draw spatulas—some of the business's most intense struggles have somehow dodged notice. Until now.

The chain is aiming to shake up the market with changes in the ways it sells food, uses employees and touts value. Here are some of the operational and marketing shifts it revealed to investors last week.

Environmental concerns will exert a bigger force in food processing and packaging as players in the supply chain strive to become more energy-efficient and eco-friendly.

If you view other restaurants as your competition, meet Howard Stoeckel. He’s eating your lunch, and you may not even realize it.

Senior Editor Pat Cobe takes us on Day 2 of her tour of the Brooklyn food scene, this time stopping in at several artisanal producers, a bakery and a meatball shop. Final stop: a visit with the borough's most revered beer maker.

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