Business professor Benjamin Edelman notified 'the applicable authorities' after he was reportedly overcharged $4 on an order.
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No animals were harmed in the making of Aubry and Kale Walch's smash-hit butcher biz.
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Four Dickie Brennan's restaurants are using a new payment system, and it's a hit with customers and staff.
Brian Bordainick built a $16 million company in less than two years. At one point in his journey, Bordainick 'snapped' and he had to work to get his feet back on the ground.
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Inside the 20-year journey of the successful moving franchise.
This franchise founder bounced back from hardships the first time around and found success at his own speed.
Fondue franchise broadens its reach to new communities to expand its corporate office and franchisees.
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As small businesses claim the Saturday after Black Friday, local restaurants are getting in on the action.
Sweeping new rules form the FDA aim to make people more aware of the risks of obesity posed by fatty, sugary foods.
The southern restaurant chain is aiming to go public while chicken and restaurant IPOs are hot.
A swarm of companies selling insect-based food items has descended upon the American market. Can they persuade consumers that eating bugs isn't a punishment?
Want a hotel reservation in a jiffy or need to fly out of town in two hours? Fire up these applications on your smartphone.
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To keep prices low and be able to expand its model, this farm-to-table eatery will have to continue to reinvent the restaurant supply chain.
Starting a Business
Good news for cat lovers: a cat sanctuary and tea house is trying to open in NYC, if it can raise $65,000 in startup funds.
While fine dining visits were up 3 percent from last year, quick-service restaurants fell flat.
In a protest against the site's alleged ratings manipulations, this Italian restaurant's co-owners offered scathing reviewers 25-percent off their checks.
A San Francisco chef is tired of catering to hard-to-satisfy customers. So, he's telling picky patrons to go buy dinner elsewhere.
Social media provides a new way to deal with disgruntled customers before they even finish eating.
Empire-building lessons from one of the world's most entrepreneurial chefs.
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