Restaurant Business | Page 7

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.

Find out what type of paperwork you need to file and the laws you have to follow to keep your bar on the right side of the law.

The former Food Network star shuttered Uncle Bubba's Seafood and Oyster House, which she co-owned with her brother for over 10 years.

Eataly violated a code that prohibits businesses from concurrently operating a wine store while importing or manufacturing one's own wines.

It's not often that a packaged food brand opens a restaurant, but that's exactly what the 138-year-old Barilla company is doing.

Hoping to rebuild her badly tarnished career, the former Food Network star is opening a massive eatery in a tourist town in Tennessee.

The restaurant 1905 encompasses its brand in everything -- from its employees to expanding its physical presence.

Olive Garden added 20 new items to its menu, as investors call for its parent company to shed the struggling chain.