Profit is Not a Dirty Word: Chip Klose is in the business of helping restaurants think in terms of the unfathomable 20% profit margin. For him, working more isn’t necessarily what should be celebrated ...

Belle Wong is a freelance writer specializing in small business, personal finance, banking, and tech/SAAS. She spends her spare moments testing out the latest productivity apps and plotting her latest ...

The restaurant industry is in expansion territory, according to the National Restaurant Association's latest statistics. In November, the Restaurant Performance Indicator (RPI), which tracks the ...

Mary King’s 14-year hospitality career spanned from coffee shops to food trucks and mom and pop shops to Michelin-starred restaurants. Mary has written restaurant management advice for Fit Small ...

DUBLIN, OHIO — Wendy’s Co. is streamlining its business in the United States through an internal plan called Project Fresh, ...

Like most industries, the food and beverage sector is currently in the throes of a major digital transformation. As consumer preferences shift and economic conditions squeeze profit margins tighter ...

In the mid-1990s, Todd Graves and his friend, Craig Silvey, wrote a business plan for a fast-food restaurant that sold only fried chicken tenders. Silvey's professor at Louisiana State University gave ...

Pastaio, a new Italian restaurant set to open next month in downtown Royal Oak, got approval from city commissioners on its plan of operation for a liquor license. Pastaio is taking over the former ...

A restaurant complex in Downtown Sacramento that's seen repeated turnover in the last decade has a new owner.

The name of architecture and design firm Plan Plan is simply a repetition of two words—but how to read it? Are they intended as nouns, verbs, or one of each? Elucidating the name and ethos behind the ...