Restaurant Business | Page 6

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.

Social media provides a new way to deal with disgruntled customers before they even finish eating.

The mega-successful burrito chain says it probably won't go the franchising route. Here's why that's a smart move.

Forget the public health department: if customers think a restaurant is authentic, they don't care how clean it is.

Groupon's latest feature allows businesses to offer deals that can only be redeemed at a specific time of day.

Your food business might be able to support new ventures. Here's how to figure out the best direction to go in for expansion.

Chick-fil-A and Chipotle are two of the hottest brands in food right now. Here's how they're cashing in on travelers' tastes.

Food trucks saw a boom in the recession, but as competition has grown so have the costs for consumers.

There's no secret sauce for making a new eatery profitable but careful planning surely helps.

A Waffle House waitress nearly lost a $1,000 tip due to company policy, raising the question: how should restaurants deal with unexpected windfalls?

Want to have happy customers? Don't let this practice go on within your restaurant's walls.

With the increased price of hops, craft beer makers could end up being sold to beverage giants.

The burger chain is making a big refranchising push in the next two years, primarily outside the U.S.

The burger chain is eyeing an aggressive expansion plan over the next decade.

Don Robinson has been an independent restaurant owner -- twice -- but has come to the realization that being a franchisee plays to his strengths.

An insider's look at the kinds of problems you may encounter--and how to overcome them--on your quest to operate a successful bar

With a new chicken dish that can be topped like a pizza, Domino's joins the ranks of restaurants that are winging it with chicken.

The most important aspect of a successful bar is its personnel. From manager to busboy and bartender to dishwasher, these people will have a huge effect on how smoothly your operation runs.

These quick tips can help you decide just what accounting system will work best for your bar.

Before you open your doors to the public, you've got to have drinks on hand to satisfy those thirsty crowds. Here's how to determine what you'll need.