News

Young workers are skipping lunch more often, a new report finds

By Reyna Estrada on Nov. 08, 2023

ezCater has published its second annual Lunch Report, which reveals that employees, particularly younger workers, are skipping lunch more often, despite the benefits associated with taking a lunch break.

Financing

Chili's sells a lot of tequila and other takeaways from the Global Restaurant Leadership Conference

By Jonathan Maze on Nov. 08, 2023

Danny Meyer's big regret. Why so many economic headlines are contradictory. And don't forget to reallocate your AI labor savings.

Marketing

Mellow Mushroom updates its look for the digital age

By Joe Guszkowski on Nov. 08, 2023

The pizza chain’s first rebrand in its 50-year history was designed with online ordering and Gen Z in mind.

Financing

A look at the state of the restaurant labor market

By Jonathan Maze on Nov. 08, 2023

A Deeper Dive: Brian Miller, CEO of management consulting firm Patrice & Associates, joins the podcast to talk labor in the hospitality industry and how to keep good workers.

Operations

What to learn from two brands dubbed 'the next Chipotle'

By Lisa Jennings on Nov. 08, 2023

Cava, the newly public fast-casual chain called "the next Chipotle" by investors, and Noodles & Co., which held that title a decade ago, just reported two very different quarters that are a study in contrasts—and offer a warning for Cava.

Food

Restaurants are suddenly all about dessert

By Nancy Kruse on Nov. 07, 2023

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

Premium

Leadership

How Gerry Fernandez made diversity a restaurant cause

By Peter Romeo on Nov. 07, 2023

The founder and longtime leader of the Multicultural Foodservice & Hospitality Alliance looks back on his 27-year quest to view inclusion as a business driver.

Financing