Chipotle Mexican Grill

2016 Top 500 restaurant chains

More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.

This week’s restaurant nightmares: Worst of the year?

The calendar says we're still a few days away from a full moon, but the nightmarish developments of the past week would suggest otherwise. The events may rank among the most astonishing moments of the year.

How are restaurants trying to sway consumers who are shorter on time than they are on dollars? Recent days provided head-turning examples and insights. Spoiler alert: Not all approaches are worth copying.

The executive who worked magic at Popeyes would be the ideal chief for a brand just starting its searching for a leader: Taco Bell.

Even the dressing on your salad can help you stand apart from the crowd.

The fast-casual industry buzz is all about how the “Chipotle effect” has propelled this segment into super growth mode. But few have felt the effect as keenly as Chipotle’s own culinary manager Nate Appleman and director of concept development Tim Wildin.

As a member of the judging panel for the second annual FARE Culinary Competition, senior editor Pat Cobe shares the trends.

The fledgling chain plans to open a unit this summer in Kansas City.

The Mexican chain said it will allow students at 40 colleges to order delivery through a third-party app starting this fall.

The cause of last year’s E.coli poisonings was never pinpointed.

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