Danny Klein

A vote is expected soon as the independent restaurant sector continues to face an uphill climb.

Thanks to dine-in closures, the pandemic’s impact on restaurants always felt closer to a disaste

Yavonne Sarber doesn’t have many misgivings about the future of dine-in. The demand is “absolutely there,” she says. Lines at Agave & Rye in the evenings, and Sarber’s new concept, S.O.B. ...

Before the pandemic, catering was a “virtually negligent” part of Bloomin’ Brands’ business, CEO David Deno

Red Robin is hardly alone in its staffing saga. Per a Q1 report from Joblist, more than one in three hospitality employees were influenced to quit by people around them doing so.

In the next six months, Waffle House hopes to hire 500 managers and 30,000 hourly employees.

Smokey Bones is planning to add a fully equipped digital drive-thru to a restaurant in Bowling Green, Kentucky.

It’s one of the oldest adages in restaurant speak: You’re only as good as your worst general manager.

Once restaurants began closing their dining rooms in mid-March 2020, it was like removing a log from a delicately crafted dam.

Eggs Up Grill is ready to capitalize on consumers' continued demand for brunch and breakfast in restaurants.