Danny Klein

One of the reasons fast casual erupted in the 2010s was its value proposition.

The so-called “lipstick effect” is not an alien notion for restaurants.

The 25-year-old brand has scaled to 23 locations.

There are undeniable green shoots these days with labor.

Alex Berentzen refers to Thompson Hospitality as “the biggest hospitality company you’ve never heard of.” It’s an understandable oversight for outsiders, however.

The steakhouse chain doubled revenue in five years. What's to stop it from doing so again?

The classic steakhouse is on the verge of relaunching its brand positioning. But first, it needs to adjust how it delivers that message.

The category pioneer is returning this summer or fall, a move years in the making.

In the years leading up to the pandemic, restaurant bankruptcies had become a recurrent headline. The count of U.S.