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Women restaurant owners get chance to rant about tipping, food costs and how to keep businesses alive

By Lisa Jennings on May 21, 2024

Members of Let's Talk Womxn from across the country got up on a literal soapbox during the National Restaurant Show to make their voices heard.

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How the shift to counter service has changed Steak n Shake's profitability

By Jonathan Maze on Feb. 29, 2024

The Bottom Line: Sardar Biglari, chairman of the chain’s owner Biglari Holdings, details how the addition of kiosks and counter service has transformed restaurants.

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In a show of union strength, 21 Starbucks units opt on the same day to organize

By Peter Romeo on Feb. 20, 2024

Officials of Starbucks Workers United say the one-day record signals an acceleration of the union drive. Yet the assertion comes amid indications the movement may be losing momentum.

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Starbucks is ordered to give union baristas a pay raise

By Peter Romeo on Sep. 29, 2023

A court has decided the workers are entitled to the same increase their nonunion colleagues were awarded last year.

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Thinking of starting a tip pool? Read this first

By Peter Romeo on Mar. 21, 2023

The regulations have actually been simplified at the federal level. But they remain sufficiently complicated to require some navigating.

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Openings and closings: The latest from Doug Psaltis, Daniel Boulud and Lettuce Entertain You Enterprises

Mar. 16, 2023

Chicago gets Basque-style steaks; the co-founder of California Pizza Kitchen is going Roman; and Robbie Felice brings "wafu-Italian" to New Jersey.

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Food safety is still an issue—here’s how technology can help

Sponsored content from our partner TransAct Technologies on Mar. 13, 2023

Food safety remains a critical concern for restaurants, as it not only affects the health and well-being of their customers but can also have significant financial and reputational consequences.

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Appealing to consumers’ values with strategic partnerships

Sponsored content from our partner DIRECTV FOR BUSINESS℠ on Feb. 22, 2023

As consumers prioritize social responsibility, restaurant operators can appeal to them by choosing their suppliers, media providers and more carefully and strategically.

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