Top Feature News

Why Marcela Jiménez Traded Wall Street for Wine Bars

The Cheesecake Factory Hits Record Sales and Exceeds Expectations in First Quarter

How Search, Maps, and AI Decide Where People Eat in 2026

Smokey Bones Closes All Restaurants

Chili’s Outpaces Casual Dining Again, Sees More Room for Traffic Growth

Applebee’s Faces Legal Fight Over Dual-Brand Growth Plan

Lessons from 6 Successful Hotel Restaurant Chefs

How a Rock N’ Roll Sushi Franchisee Led a Culture-Driven Turnaround

On-Premise Beer Trends and the $300 Million Shift Back to the Taproom

Why TGI Fridays Must Rethink Menu and Brand to Drive Comeback

Glory Days Grill Believes its Best Years are Still to Come

FSR Announces Its 2026 NextGen Council of Restaurant Brand Leaders

From Burger King to Competing on ‘America’s Culinary Cup’: Michael Diaz de Leon Upends Expectations

Restaurant Staffing Stabilizes, But Operators Face New Workforce Reality

Where Restaurant Operators Get Sales Tax Wrong and Why It Matters

How a Master Sommelier’s Mother Made Her Into a Leader

How a Team of Women Leaders are Driving Growth at Heritage Restaurant Brands

Olive Garden Tops Casual Dining in Consideration, YouGov Finds

How Tony Roma’s is Modernizing a Legacy Franchise for the Next Generation of Operators

Thompson Restaurants Leans on Infrastructure and Culture to Fuel Expansion

Why Restaurants Can’t Afford to Waste Hiring Dollars

9 Restaurant Numbers to Know to Be Successful

Restaurants Can’t Eliminate Rodents, But They Can Control the Damage

Steakhouse Concept 801 Restaurant Group Declares Bankruptcy

Chicago Moves Forward on Ending Tip Credit

Restaurants Enter a New Era of Human-Centric Loyalty

Buffalo Wild Wings Shrinks Again in 2025 While BWW GO Surges

Chili’s Takes Aim at Fast Food with Big Crispy Chicken Push