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The new customer lures range from free delivery to guaranteed group reservations.
A Women’s Foodservice Forum study earmarked “building networks” among the top three competencies of successful women in the industry. See how to tailor that effort to your style.
As off-premise continues to grow, an omnichannel approach may be on the horizon.
The casual-dining chain debuted a social media-based “buy a burger, give a burger” promotion.
Overall, the varied menu category is flat, up .3% in sales to $23.9 billion and .5% in units to 7,792.
Nick Shepherd, who has been at the helm of the casual-dining company since 2009, will leave his post in October.
Consumers’ most craved restaurant chicken wings don't only come from wings concepts.
Attendees of FSTEC 2015 were able to answer some of the questions that have kept operators wringing their hands instead of plotting a tech strategy.
See how TGI Fridays grew its Facebook and Twitter audience by more than 100%.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.