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Even industry stalwarts have had to shift their practices to grow their businesses. Here’s how some of the top 100 independent operators are improving sales and traffic.
“This year we are building and maintaining relationships with the Nashville Convention & Visitors Center and local hotels.” —The Southern Steak & Oyster
“Exploring options to add a patio and building our breakfast business with the local corporate community.”
—Founding Farmers Tyson
“Added more outdoor patio space and off-premise catering options.” —Frankenmuth Bavarian Inn
“In 2017, we invested in some property revitalization and expanded marketing and PR efforts.” —‘21’ Club
“Revamped and revitalized the menu to highlight the most popular items.” —Vandal
“We closed for 27 days in January for a major update to the kitchen and dining room.” —Hugo’s Frog Bar
“We introduced a few different tactics to help grow our email databases and launched a fall lunch promotion to help build sales.” —Abe & Louie’s
The chain’s soon-to-be-former CEO stumbled into a gay marriage controversy that sticks with the chain to this day, but RB’s The Bottom Line says its devotion to culture and service has been the key to its remarkable growth.
The attorneys general of the participating states said in a blunt letter to the president that they would pursue every possible legal action to kill the plan.
If the many bots currently in test can prove themselves, restaurants say they're ready and willing to deploy them.
Operators will soon be checking proof of inoculation in Seattle, most of upper Washington and two of Hawaii's islands. The state's most-visited island has also re-imposed capacity caps.
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.