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independents

Emerging Brands

What's new from Daniel Boulud, Maneet Chauhan and the 'Too Hot Tamales'

 By Lisa Jennings on Dec. 13, 2023

New and notable openings this month include a second concept for VCR Group, which includes serial entrepreneur Gary Vaynerchuk.

Operations

Former Eataly exec named CEO of Creative Culinary Management

 By Lisa Jennings on Dec. 07, 2023

A subsidiary of Jean-Georges Restaurant Holding Co., the group manages the restaurant portfolio of New York City's South Street Seaport neighborhood.

Operations

This season's holiday bookings are looking merry and bright

By Lisa Jennings on Nov. 28, 2023

Independent operators are hoping to capitalize on a return of both work and social gatherings, now that Covid is well behind them.

Emerging Brands

Tao Group and Groot Hospitality meet in Miami and more noteworthy openings

By Lisa Jennings on Nov. 21, 2023

Detroit's Book Tower comes to fruition. Fontainebleau resorts brings big name chefs to Miami and Las Vegas. And Marcus Samuelsson's latest opens in New York. Here are the season's noteworthy openings—and some closures.

Operations

They come for the kitsch. They stay for the chicken dinner

By Lisa Jennings on Nov. 10, 2023

Two restaurants in tiny Frankenmuth, Mich., are among the top-performing independent restaurants in the country. It's all about family, nostalgia and abundance.

Operations

How top independent restaurants are returning to normal

By Liz Barrett Foster on Nov. 10, 2023

Operators of restaurants on the RB Top 100 Independents ranking are thriving once again as consumers splurge and celebrate.

Financing

D.C.'s Clyde's group is sued for charging a service fee

By Peter Romeo on Nov. 09, 2023

A travelers' advocacy group is accusing the multiconcept operation of violating truth-in-pricing rules and wants the surcharge dropped.

Food

Kentucky restaurant puts mutton on the map

By Patricia Cobe on Nov. 07, 2023

Moonlite Bar-B-Q is one of the few restaurants in the U.S. that serves mutton, to the tune of 350,000 meals a year.

Marketing

How Hilltop Steak House would draw 3 million guests a year

By Peter Romeo on Nov. 07, 2023

Restaurant Rewind: The 1,500-seat, $30 million-a-year landmark may have been the restaurant industry’s greatest value story.

Operations

Momofuku Ko to serve its last meal next month

By Lisa Jennings on Oct. 25, 2023

Nov. 4 is to be the last day of service for the Michelin-two-star restaurant created by chef David Chang. But the group hints that something new is coming.

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