The restaurant world can often seem like a battle between David and Goliath wherein small, independent restaurants are battling the giant corporations for share of stomach.

Cost forecasts for the most popular commodities are in, leaving operators to decide whether they should take action or view the results with some caution.

They’re the largest living generation in the U.S.

They spend more money in restaurants per capita than any previous generation, according to Restaurant Marketing Labs.

Say the words “better bread” to anyone who grew up in Southeast Wisconsin and they are likely to respond with “better subs,” then sing, “Cous-ins Suuuuuubs,” echoing local radio and TV spots of the

Private-equity investments have been bountiful in recent years, with big firms investing in small, emerging concepts.

Ask any regular visitor to Grand Traverse County for a quintessential Michigan experience, and they’ll likely send you to Grand Traverse Pie Company for pie.

Luna Grill’s origins were sparked by a mom’s search for quick, healthy food to feed her then-4-year-old daughter.

Through the years, restaurants have paired the ubiquitous ground beef patty on a bun with a host of other menu items—french fries, hot dogs, milkshakes, and chicken nuggets, to name a few—but as fa

A headline on the Super Duper website proclaims, “Burgers Shouldn’t Cost $3.” But don’t misinterpret that and look for the concept’s dollar menu.

Stephan Harman and brothers Zach and Josh Weprin grew up together on the same street in Dayton, Ohio.