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The Hilton exec replaces Nick Shepherd, who resigned last year.
Brands looked to the Golden Globe Awards as a springboard to show off their menu items.
Restaurants are piggybacking on the day’s bargain-hunting mania with some kind of deal—many of which extend throughout the weekend and the holiday season.
Archer will take over the helm in December.
Brands hoped a little buzz would convince consumers to put down the candy and pick up a restaurant meal.
The Italian chain follows the lead of Chipotle, which earlier this year aimed to hire 4,000 employees in a single day.
Now that Manhattans, sidecars and other classic drinks from the early 20th century are on cocktail lists, bartenders are mining the oldies for inspiration.
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.
The founder of Farrell’s Ice Cream introduced the heavy theming and tableside showmanship that were later copied by a host of concepts.
The former COO and CMO of Back Yard Burgers is tasked with growing the sandwich chain’s international presence.
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