Restaurant Business
Featured News
Shake Shack tries a new strategy: Premium menu add-ons
Black truffles, cherry peppers, avocado and more are helping the fast casual drive check averages even as margins get hit by soaring labor, food and supply costs.
Tilman Fertitta wants to back out of his SPAC merger
Fertitta Entertainment, including Landry’s, has notified Fast Acquisition of its intent to terminate the deal. But the blank check company is pushing back.
Sweetgreen's valuation has taken a huge hit
The Bottom Line: The salad chain’s stock price has fallen 40% since its peak amid market volatility and questions about its market cap.
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Exclusive Content
Jack in the Box plans to buy Del Taco four years after selling Qdoba
The Bottom Line: The deal signals a shifting market in the restaurant business. But it also demonstrates why executives should reconsider overreacting to activist investors.
Why Raising Cane’s says it will never go public
Despite the recent flurry of restaurant activity on Wall Street, AJ Kumaran, co-CEO of the fast-growing chicken finger chain, said his fast casual plans to remain steadfastly private to keep its company culture intact.
Amy’s Drive Thru is taking its organic fast food up and down the west coast
Customer demand led the founders of the retail brand Amy’s Kitchen to create a restaurant. The concept is now pushing to grab a bigger piece of the market.
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Podcasts
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.
Buzzworthy Brands
Host Heather Lalley, Senior editor at RB, talks with the founders and CEOs of emerging brands to discuss their opportunities, challenges and strategic innovations. Look for a new episode released every other Tuesday.
Menu Feed
“Menu Feed” is a biweekly podcast hosted by Senior Editor Patricia Cobe that delves into menu development and food and drink trends through lively conversations with chefs and operators.