Restaurant Business Daily

A true business intelligence tool helping operators become more efficient and profitable, Restaurant Business Daily eNewsletter gives restaurateurs tips and tools from RestaurantBusinessOnline.com's most recent postings and from around the web.

Operations

Shake Shack plans to up value messaging to drive traffic

By Lisa Jennings on Nov. 28, 2023

Despite "wobbliness," consumers are doing okay. But they want to get their money's worth, says CEO Randy Garutti.

Premium

Financing

The Subway saga takes another turn

By Jonathan Maze on Nov. 27, 2023

The Bottom Line: Just when we thought the massive deal was set to go through, the feds stepped in to have their say.

Emerging Brands

Savory promotes two execs as platform grows

By Lisa Jennings on Nov. 27, 2023

Weeks after announcing its latest investment, the Utah-based multi-concept platform and private-equity fund names two finance leaders to new positions.

Financing

How the new hybrid workforce has changed U.S. restaurants

By Jonathan Maze on Nov. 27, 2023

More than 40% of U.S. employees work at least part-time at home. The impact on where and how people dine out has been significant.

Operations

Labor groups nominate 3 to the Starbucks board

By Jonathan Maze on Nov. 22, 2023

The Strategic Organizing Center, a coalition of labor groups, is targeting the coffee giant’s board, arguing that the company’s fight against unions hurts the brand.

Food

Wings land on Popeyes' menu nationwide in five flavors

By Patricia Cobe on Nov. 22, 2023

The chicken chain is permanently introducing wings on Wednesday, adding three new variations.

Financing

Jack in the Box wades through uncertainty, thanks to California

By Jonathan Maze on Nov. 22, 2023

The burger chain says it expects to counter wage hikes in the state with a combination of price, margin and loyalty. But how will it affect transactions?

Operations

Founder of Slater's 50/50 grows 'plug-and-play' portfolio

By Lisa Jennings on Nov. 22, 2023

Being opportunistic with real estate requires flexibility with finding the right concept, contends Scott Slater. Is the ability to swap out brands a solution?

Food