Restaurant Business

Your quick morning dose of the restaurant news you need, every weekday, from the editors of Restaurant Business.

A Deeper Dive

"A Deeper Dive" is a weekly podcast from Restaurant Business dedicated to going in-depth on the most pressing challenges and opportunities restaurant operators face today, hosted by Editor-in-Chief Jonathan Maze.

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Menu Talk

“Menu Feed”, formally Menu Feed, is a weekly podcast hosted by Pat Cobe of Restaurant Business and Bret Thorn with Nation’s Restaurant News.

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Restaurant Rewind

"Restaurant Rewind" is a weekly podcast hosted by Editor-at-Large Peter Romeo as he looks at the people, concepts and trends that helped create the restaurant industry as we know it today.

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Working Lunch

Working Lunch is a podcast from Align Public Strategies devoted to explaining the so what and now what about key issues impacting the restaurant and retail industries.

Exclusive Content

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Financing

Podcast transcript: Virtual Dining Brands co-founder Robbie Earl

A Deeper Dive: What is the future of digital-only concepts? Earl discusses their work to ensure quality and why focusing on restaurant delivery works.

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Financing

In the fast-casual sector, Chipotle laps Panera Bread

The Bottom Line: The two fast-casual restaurant pioneers have diverged over the past five years, as the burrito chain has thrived while Panera hit a wall. Here's why.

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In Red Lobster, a symbol of the challenges with casual dining

The Bottom Line: Consumers have shifted dining toward convenience or occasions, and that has created havoc for full-service restaurant chains. How can these companies get customers back?

Restaurant service charges are suddenly everywhere. What gives?

Labor Pains

Top 500 Chains

The Reinvention of Starbucks

Future 50 2023

Same-Store Sales Tracker

Financing

Red Lobster is struggling to pay its bills, vendors say

Credit data confirms the seafood chain has a large number of overdue balances as it reportedly considers a bankruptcy filing.

Operations

Aid group asks U.S. restaurants to raise funds for Jose Andres' World Central Kitchen

Participants are donating $1 to the humanitarian organization for every drink they sell. World Central Kitchen lost seven aid workers in Gaza earlier this month.

Beverage

Starbucks' new cold cups will use a lot less plastic

The Seattle-based coffee shop chain, which now gets most of its beverage sales from cold coffee, is introducing new, more sustainable cups that cut plastic by up to 20%.

Operations

Here's what we learned at the Restaurant Leadership Conference

Kiosks’ benefits aren’t on the labor line, casual dining does some soul searching and you can’t eat ice cream while on the phone are among the lessons from the three-day event.

Technology

Senators question DoorDash and Uber Eats over 'hidden fees' for consumers

Letters from three Democrats including Elizabeth Warren accused the delivery apps of price-gouging and asked for more information about how the fees are used.

Premium

Financing

In Red Lobster, a symbol of the challenges with casual dining

The Bottom Line: Consumers have shifted dining toward convenience or occasions, and that has created havoc for full-service restaurant chains. How can these companies get customers back?

Financing

A look at the future of virtual restaurant brands

A Deeper Dive: Robbie Earl, co-founder of MrBeast Burger operator Virtual Dining Concepts, joins the podcast to discuss the digital-only brands.

Restaurant Business Migration

Featured News

California restaurant operators raise prices, look for solutions and try to remain optimistic

Recent Stories

In the fast-casual sector, Chipotle laps Panera Bread

Midwestern favorite Oberweis Dairy declares bankruptcy and cuts staff

Podcast transcript: Virtual Dining Brands co-founder Robbie Earl

April 20 gives restaurants a new meaning for 'in the weeds'

The owner of Fatburger is making a big move into cobranding

5 secrets to leading with an impactful menu

Restaurateur who stole $3.2 million in COVID aid is sentenced to 2 years in prison

Subway is bringing back its Honey Oat Bread

Here's what we learned at the Restaurant Leadership Conference

April 20 gives restaurants a new meaning for 'in the weeds'

You can't take the station wagon out of Peter Cancro