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Restaurant Daily

Your quick morning dose of the restaurant news you need, every weekday, from the editors of Restaurant Business and Nation's Restaurant News.

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

The Week in Restaurants

What's happening in the restaurant industry this week, with a discussion on the week's biggest news and topics, along with technology trends and other issues.

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

Emerging Brands

Following acquisition, CRU Wine Bar & Bistro takes flight

This Dallas-based concept hopes to capture a new generation of wine drinkers by taking pretention out and offering better value.

Beverage

Shifts in drinking habits bring big changes at the bar

Moderation, functional beverages and alcohol alternatives are driving the trends, but cocktail culture is still going strong. It just looks a little different.

Financing

No restaurant chain became the 'Chipotle of pizza'

The Bottom Line: A decade ago, several fast-casual chains emerged in the race to become to pizza what Chipotle was to Mexican. None of them made it.

Restaurant Business
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Restaurant Business

The food-and-games chain said that its same-store sales improved as the quarter progressed and into November, sending the company’s stock soaring despite a wider loss and revenue decline.

The Bottom Line: A decade ago, several fast-casual chains emerged in the race to become to pizza what Chipotle was to Mexican. None of them made it.

The parent of Taco Bell, KFC and Pizza Hut joins dozens of forecasters to predict what consumers will be eating and drinking in 2026.

The restructuring comes after a difficult quarter for the family-dining chain, which is still reeling from its logo misstep, plus a tough economy. It expects a recovery to take some time.

Menu Talk: The former ballet dancer and pastry chef began her culinary journey at 17 in Mexico City, was mentored by several top restaurateurs and steadily achieved her own success.

Working Lunch: This week's political podcast looks at lawsuits arguing that the food industry is making Americans chronically ill. Is processed food the new smoking?