Restaurant Business Migration

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RB Daily

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.

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.

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.

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

Financing

Crumbl may be the next frozen yogurt, or the next Krispy Kreme

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.

Technology

4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.

Financing

High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.

Restaurant Business
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Restaurant Business

The sub shop CEO, in accepting the 2024 Restaurant Leader of the Year award, said he just hasn’t received the right offer yet for the fast-growing chain.

On 4/20, Los Angeles residents are invited for free Saucy Nuggets and limited-edition merch to celebrate KFC’s newest menu addition.

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.

Consumers say they’re getting less bang for their buck at sit-down places. Operators are working to change that while still protecting their margins.

Following a week of outcry, the celebrity chef took to his podcast to apologize after his Momofuku restaurant and packaged goods company sent cease-and-desist letters to fellow makers of the spicy-crunchy condiment.

Thanks to a sign-up process that is baked into its operations, 92% of transactions at the fast-growing drive-thru coffee chain come from known guests.