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Executive Insights

The Tools that Help Anthony’s Coal Fired Pizza Deliver More Loyal Customers

Chain Restaurants

Kona Grill Could Be on Verge of Bankruptcy

Flavor

The Regional Mexican Cuisine Movement: Not Just Tacos or Enchiladas

Executive Insights

Delivery Apps and POS Systems: Friends or Rivals?

Beer

Mexican-Style Lager: The Beer Everyone Wants Right Now

Finance

Restaurant Traffic is Falling, but Guests are Spending More

32 Restaurant Stars on the Rise

Texas Roadhouse Continues to Defy the Restaurant Industry

Hwy 55's Braille Menu Sparks a Movement

2018's Breakout Brand: The Incomparable Lost Cajun

Business Trends to Make 2019 Your Best Year Yet

Maggiano's Crowned America's Favorite Casual-Dining Chain

6 Questions with Top Chef Winner Brooke Williamson

5 Things to Consider Before Writing a Restaurant Business Plan

Finding Financing for Your Restaurant’s Stage of Life

Chef Profiles | Apr 15, 2019

You Can Experiment with Global Cuisine Without Fear of Rejection

Sponsored Content | Apr 15, 2019

Pasta Trends on Restaurant Menus

Sponsored Content | Apr 12, 2019

Adding Premium Ingredients to Your Burger Menu Can Improve Sales

Sponsored Content | Apr 12, 2019

Why Restaurants are Having a Data Wake-Up Call

Expert Insights | Apr 11, 2019

How to Cost Your Menu for Maximum Profitability

Sapore | Apr 10, 2019

Legendary Pizzeria Grimaldi’s Ready to Ignite Expansion

Sapore | Apr 10, 2019

Thirsty Lion Plans East Coast Takeover

New Concepts | Apr 10, 2019