For restaurant operators that want to grow and need funding, partnering with a private-equity investor can be a good place to start, as long as operators fully consider the pros and cons. ...
Learn what guests are really after at these food experiences and how you can apply that to your restaurant model.
Chili’s was recently inaugurated into a long list of companies that no business wants to
It is not easy to own and run a restaurant business.
When Rachel Cope finds a gap in the market, her first instinct is to fill it. And in the up-and-coming Oklahoma City restaurant market, there have been plenty of gaps to fill.
The newest restaurant in the Italian Village Restaurants group, Vivere, is over 30 years old.
Trademarks, patents, and other legal protections are often associated with inventions, artistic works, and images—but not so much with restaurants.
At first glance, East Coast Wings + Grill’s growth plan might seem bold, perhaps even ambitious: Take a 35-unit chicken-wing chain and build it beyond 100 restaurants.
How a young D.C. chef has gone from cooking, to mixing, to owning and operating, all in her early and mid-twenties.
When Dave Goldman finds something he’s passionate about, his first instinct is to run with it. Take his career in the foodservice industry.