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Dine Brands unpacks Applebee’s, IHOP Q3 results

The assessments differ—in an unexpected way.

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Bowl over consumers with eco-friendly packaging

This new generation of to-go cups and containers fit well with diners’ parallel interests in green packaging and in portable, flavorful foods.

Soup is not only a stand-alone meal but it can also be utilized as a labor-saving ingredient in recipes

In addition to menu staples like wings and hot-and-spicy chicken sandwiches, operators can kick up menus by incorporating hot sauces into an array of dishes.

Stewarding a 100-year-old brand carries some unique challenges, as he's learned in leading the resurgent quick-service operation for nearly a decade.

Whole30 Delivered will cater to followers of the popular diet.

Lure guests with limited-time offers that feature ingredients and flavors in sync with the season.

Blaze Pizza's newest pies feature keto-friendly crusts and plant-forward toppings.

Madi Butler will spend 50 days this summer traveling from dining destination to dining destination by train, part of an effort to popularize that mode of transportation. Restaurant Business caught up with her during a stop in New York City.

The casual chain’s comps slipped 3.3% on a 5.5% drop in transactions in Q1.

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