Search Restaurant Business
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
Toast was not the only “all-in-one” provider to make news last week. Also, Grubhub takes to the gridiron, Philly eyes a permanent delivery fee cap and more.
A California Department of Tax and Fee Administration study found 19% of the state's restaurants used zappers to under-report sales.
Join the National Restaurant Association on Tuesday as Hudson Riehle, SVP, Research and Knowledge Group, shares key findings and top takeaways from the first half of 2021.
The company said it plans to resume buying back shares, which it had abandoned during the pandemic.
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.