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Every restaurant has its own beginning. Some are inspired by a family recipe passed down through generations. Others emerge from a chef's vision, a market opportunity, or the dream...
JLL data shows luxury hotels with prestige restaurants post 6.7pp higher occupancy and 18.6% more RevPAR, as 60% of luxury travelers now prioritize hotels with great dining.
Despite economic volatility and slower traffic, restaurant merger and acquisition (M&A) volume increased 42.9 percent year over year, according to data from Capstone Partners....
ModernLineFurniture shares practical strategies for restaurant owners looking to refresh their dining spaces while protecting limited cash reserves. The post How Restaurants Can Av...
Harrington Park Advisors' Ashish Seth outlines what drives valuations today, and why operators need more than optimism to close deals.
Restaurant real estate is often described through one broad theme: smaller boxes, more off-premise capacity and fewer dining-room seats. Planned 2026 restaurant openings show a mor...
EHL professors and industry experts explain how menu engineering should function as a system-level diagnostic tool, not just an item-by-item margin exercise, especially as guest sp...
To better respond to diner’s changing needs, operators can offer flexibility on portion sizes, portability, and price points that empower consumers to craft solutions that fit thei...
Learn the five strategies behind Chili’s turnaround in this video from the team at Owner.com. Cutting the menu, eliminating friction, creating value, installing loyalty infrastruct...
Following its Q2 2026 earnings report, Sweetgreen executives outlined how the fast casual chain plans to improve operations, increase transactions, leverage AI personalization and...
Most full-service groups looking to grow revenue reach for the same two levers: open more locations or raise prices. Both work, and both are slow, costly, and harder than ever in t...
A regional manager at a restaurant chain can pull up a live business intelligence dashboard before lunch. A restaurant owner running a single location is still checking competitor...
The founder behind Eater and Resy says restaurants are entering a golden age. The ones who figure out this one thing will own it.
Food is a necessity; therefore, owning a restaurant as a woman is a very lucrative business, especially in Nigeria. The demand for food has no respect for social classes. Both the...
Do you ever wonder how your favorite fast food restaurant manages to stay ahead in the fierce competition, constantly tempting your taste buds and making your tummy rumble with its...
Flexible restaurant footprints are a key part of A&W Restaurant’s expansion strategy because they bring the brand to more guests in more places. “Our prototype can adapt to th...
He told attendees at the annual CREATE event to invest with a growth mindset and avoid falling into the cost optimization trap.
A business dinner requires a restaurant to do quiet work. The room must reduce distraction and friction, maintain focus, and allow people to hold conversations with ease. A prime s...
Stuart Gentle Publisher at Onrec 06 Aug 2026|How to Find the Right Restaurant Staff for a New VentureOpening a new restaurant is an exciting challenge, but finding the right peopl...
In Canada, full-service restaurants now represent a significant share of the hospitality landscape. In May 2025 alone, full-service restaurant sales reached $8.5 billion, reinforci...
Restaurant chains are falling into two camps: those that are expanding and those that are contracting. On one end, growth-driven brands like Culver’s, Texas Roadhouse, and Nothin...
Running a small salon has never been more demanding. Between rising operating costs, staffing challenges and changing client expectations, salon owners are constantly balancing cre...
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