Restaurants
BY Brian Patrick Eha
Amazon buys book recommendation site Goodreads, LinkedIn improves its search, Wanelo is poised for continued growth and more social-media news. Philip Romano, Restaurant Artist
BY Brian Patrick Eha
With his incubator in Dallas, longtime restaurateur Philip Romano is looking to usher in a new generation of restaurants. Fresh Off the Boat's Eddie Huang on Keeping It Real
The outspoken owner of BaoHaus restaurant in New York talks about Taiwanese buns, hustling and challenging stereotypes. Roll It Your Way: Customization and Automation Set U-Sushi Apart
BY Jason Daley
Jeremy Umland came up with a quick-serve sushi concept: Customers design their own rolls at the counter, then a kitchen full of automated machines helps cooks prepare them for takeout in just minutes. Black Friday Burritos? Moe's Serves Hungry Retail Workers
BY Dinah Wisenberg Brin
The restaurant franchise Moe's Southwest Grill has figured out a way to make money on Black Friday: Feed all those shop employees ringing up purchases. 5 Technologies Changing the Restaurant Industry
BY John Patrick Pullen
These apps and devices are helping restaurants manage operations and offer customers more variety. 6 Low-Cost Ideas for an Interior-Design Makeover
BY Carol Tice
Does your restaurant or store need a face-lift? Consider these budget-minded tactics from a recent episode of 'Restaurant Impossible.' Case Study: How a Merchant Cash Advance Worked in a Pinch
BY Michelle Goodman
A last-minute shortfall led a restaurateur to a speedy merchant cash advance in exchange for a cut of future sales. Could You Fix Your Failing Business With Just $10,000?
BY Carol Tice
On 'Restaurant Impossible,' top chef Robert Irvine swoops into town with a $10,000 materials budget and remakes failing restaurants. Here's why sometimes, even this splash of TV publicity and a quick fix-up isn't enough. Opening-Day Lessons from a Wendy's Restaurant
BY Carol Tice
Opening day should be a big event for any new restaurant or business. Here are some tips on how to make yours a good one. 10 Insights from Entrepreneur and Celebrity Chef Susan Feniger
BY Kara Ohngren
From 'Top Chef Masters' to food trucks, this restaurateur continues to reinvent herself.Play Video How to Turn Tweets Into Customers (Video)
BY Colleen DeBaise
Kenny Lao of Rickshaw Dumpling uses Twitter and Facebook to update his restaurant's fans on a "moment-to-moment" basis. Here are his tips on managing a social-media schedule. Lime Fresh, a Slower Alternative to the Fast-Casual Franchise
BY Jason Daley
At Lime Fresh Mexican Grill, customers are encouraged to linger. And the concept caught the eye of Ruby Tuesday, now a licensee. For Restaurant Chains, A Homespun Challenge
BY Jason Daley
Many restaurant franchises begin as small-town favorites. But when regional expansion calls, keeping that local flavor is difficult. How three chains have managed it. Tabbedout: A Mobile Payment App for Restaurants and Bars
BY Jason Ankeny
This new app enables restaurant and bar patrons to cash out their bill via smartphone, simplifying the process for customers and servers alike. How Pizza Hut Made a Comeback
BY Jason Daley
Lower prices and a new restaurant design propel Pizza Hut back into the top 10 on this year's Franchise 500 List. Does Your Small Business Suffer from Owner Neglect?
BY Carol Tice
If you've been checked out and letting your business's problems multiply, restaurant expert Jon Taffer from the series 'Bar Rescue' has some tips on how to turn things around. Wall Street Protest Hurts the 'Little Guys' Nearby
BY Diana Ransom and Colleen DeBaise
Area businesses call protestors camping in a lower Manhattan park a menace. Lost sales are only the half of it. 'Bar Rescue' Asks: Is Your Business Name Hurting Your Business?
BY Carol Tice
Sometimes the only way to save a business is to start over, even down to changing its name. Here's how bar owners learned that lesson on Spike TV's 'Bar Rescue.' Two Urban Farmers Test the 'Eat Local' Business
BY Bruce Schoenfeld
More people are exploring microfarming as a way to become their own boss. A look at two moonlighting gardeners in Cleveland. The Farm-to-Table Founding Fathers
BY Bruce Schoenfeld
How a Silicon Valley veteran and an English-bred chef helped define the farm-to-table movement. The Economist at the Forefront of the Farm-to-Table Movement
BY Bruce Schoenfeld
This business analyst is an unlikely leader in the economics of food localization. How the Farm-to-Table Movement Is Helping Grow the Economy
BY Bruce Schoenfeld
Producing and using locally sourced food is becoming a sustainable business. Call it Foodie Inc.Play Video The Innovators: Union Square Hospitality Group's Danny Meyer (Video)
The New York restaurateur talks about starting and growing a successful business. 
