Shuttered restaurants and supply chain challenges have driven operators increasingly to the second-hand market

The corporate chefs both say great execution is essential

Little Blue Menu will encompass three restaurant concepts with hundreds of items

The casual-dining chain is planning growth with a smaller To-Go format and refreshed bistros

The first unit opened just this year, and owner Stratis Morfogen has a franchising plan for 500 units in five years

How leaders can take care of their core customers through a service- and solution-based approach.

Treating customers the way you want to be treated is a terrible idea. Here’s what you should do instead.