Restaurant Industry’s Sales Were Somehow Even More Horrible in December
It could be the only time in 2016 that the entire industry posted negative sales growth.
By Clint RaineyIt could be the only time in 2016 that the entire industry posted negative sales growth.
By Clint RaineyThe chain’s third-quarter profits crushed last year’s by 150 percent.
By Clint RaineyIndustry struggles have gotten so real that companies are now rooting against one another.
By Clint RaineyIt’s been an awful quarter.
By Clint RaineyStarr's plans for 2013 are to keep going about his business.
By Collin KeefePlus: Whole Foods tests out Wellness Clubs; and Centre Hall newlyweds honeymoon in jail, all in our morning news roundup.
Plus the recession in Europe is giving brasseries, gastropubs and takeout joints some comeuppance, and Thomas Keller's $835, 11-course dinners in Hong Kong are happening this week, all in our morning news roundup.
Is it lack of funding or lack of patience?
By Collin KeefeAmid widespread industry job loss, JGV, at least, is hiring for his new project.
By Daniel MaurerJust how much will the restaurant industry rake in this year?
By Daniel MaurerFormer Ralph's execs are suing over being scapegoated while Rubio's doesn't accept an offered $80 million buyout.
By Hadley TomickiRegina Schrambling tells why.
By Daniel MaurerThe latest on the celeb chef's busted engagement.
By Daniel MaurerEric Ripert has raised $72,000 for charity by donating a buck per customer.
By Alexandra PeersRevenue is down at Artisanal Cheese Center.
By Daniel MaurerJohn Lennon had a favorite midnight snack, and some activists are trying to stop the construction of new convenience stores in South Los Angeles.
By Hadley TomickiDepression-proof dinners arrive at West Hollywood's Numbers every Tuesday.
By Hadley TomickiHoward Schultz is slightly less rich this year.
By Daniel MaurerThe newly homeless Fiamma chef predicts 40 percent drop-offs in business, more high-profile closings, and less freedom for chefs.
By Daniel MaurerA waitress offers an inside look into how restaurants are doing.
By Daniel Maurer