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Scott Hume

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Scott Hume

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Operations

How top independent operators manage a changing industry

Independents operators may be outpacing chains when it comes to sales growth, but the same challenges are stunting potential growth across the industry. Top operators are finding ways to combat these costs by focusing on the experience.

Operations

2018 Top 100 by the numbers

The top 100 independent restaurants brought in combined food and beverage revenue of $1.8 billion in 2017, with an average check of $72.48. Still, they vary greatly in size and price point. They even differ greatly in age, with No. 5 Old Ebbitt Grill open since 1856 and the newest Junior’s location open for less than a full year in 2017.

Top 100 Independents

Indie leaders' views on the industry

Flat sales were the new up for many of this year’s Top 100 Independents.

Top 100 Independents

2017 top 100 by the numbers

These 100 restaurants brought in combined food and beverage revenues of more than $1.8 billion in 2016, with an average check of $68.26.

Top 100 Independents

What's keeping indies up at night

Wages and workforce quality are the two most prevalent worries among the Top 100 operators. Here’s how they’re coping.

Top 100 Independents

Sales tactics boosting sales and traffic

Operators share how they’re boosting sales and traffic.

Top 100 Independents

Independents staying on top

In a year when indies were closing, these money makers fought against challenges and changes to stay alive.

Emerging Brands

8 fast-casual brands on the verge

Here are eight diverse fast-casual brands with fewer than eight locations, but with visions of going big.

Financing

Fast casual has angst to overcome

Kurt Vonnegut Jr. wrote that “maturity is a bitter disappointment for which no remedy exists,” and so it has been with the coming-of-age fast-casual restaurant segment.

Food

50 twists on iconic sandwiches

The definition of a sandwich has broadened and globalized to Mexican cemitas, falafel in pita bread and more. Gathered here are 50 examples of how a sandwich can be defined by creative culinary minds.

Financing

Is tipping at the tipping point?

It’s been about a year since Union Square Hospitality Group’s President and CEO Danny Meyer started implementing his no-tipping policy as a new mode of compensation.

Financing

5 lessons from high-traffic independents

The Top 100 is ranked by sales, but the list measures success. These operators never say they know a "secret" to success, but why do they perform so well?

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