Gary M. Stern

A look at the ranking of the top 500 restaurant chains in the U.S. reveals that the country is burger and pizza happy, increasingly dines on tacos and enchiladas, and can’t resist chicken wings.

At Hard Rock Cafe, the menu, for the first time in a long time, as Bob Dylan might have said, is “a changin’.” 

Like many family-dining restaurants, Friendly’s found itself in a jam. Fewer people were dining out, frequenting shopping malls, and business was down.

The name of the game in keeping a full-service restaurant thriving and generating return guests is retaining talented staff.

Ten or so years ago, pizza parlors and Chinese restaurants delivered food, and most other full-service eateries didn’t. Now?

In recent months and years, the restaurant industry has seen its share of bankruptcies, including, but not limited to, filings from

Where New York and California go, the rest of the country often follows. New York City raised its minimum hourly wage to $15 an hour on January 1, matching rates in Seattle and San Francisco.

In a study of restaurant chains in 2018 by TDn2K, a Dallas-based research firm, nearly all facets of dining out, including fast casual and quick service, showed expanding revenue except for one seg

Breakfast used to be an afterthought at most full-service eateries, but no longer.

For many years, the array of sports bars across the country, including the largest chain Buffalo Wild Wings, mid-sized Miller Ale House, and smaller chains like Glory Days Grill and Arooga’s Grille