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RB’s The Bottom Line examines a key decision in the coffee giant’s 50-year history: Its decision to close hundreds of stores during the Great Recession.
Multi-acre facilities sporting multiple food and beverage outlets are springing up to provide fans of the game with a place to play, eat and drink.
A dip that originated in the Middle East has gone mainstream on fast-casual and school-lunch menus. Now new variations are coming out of those roots.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.
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