Restaurant Business
Featured News
Bertucci’s declares bankruptcy for a second time
The brick oven pizza chain, which also sought debt protection in 2018, blamed the pandemic and inflation for its problems.
Dine Brands believes Fuzzy’s ‘bad-ass’ vibe can work nationwide
The parent of Applebee’s and IHOP wants to supercharge the concept’s growth without changing what has worked so far at the 138-unit taco chain.
So much for Freshii being worth $1B
The Bottom Line: Investment bankers initially pushed the healthy fast-casual franchise as a $1 billion brand. It never came close to that. And then the pandemic hit.
Exclusive Content
So much for Freshii being worth $1B
The Bottom Line: Investment bankers initially pushed the healthy fast-casual franchise as a $1 billion brand. It never came close to that. And then the pandemic hit.
Automation doesn't have to be an all-or-nothing choice
Technomic's Take: Declining labor force participation is putting pressure on restaurants. Technology that makes workers' lives easier can help address those challenges.
Slim & Husky’s prepares to take its hip hop-inspired pizza concept to a broader stage
Three friends are building a fast-casual brand around oblong pizza, music, art and outrageous cinnamon rolls.
Recent Stories
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.
Working Lunch
"Working Lunch" is a weekly podcast from Align Public Strategies devoted to explaining the so what and now what about key issues impacting the restaurant and retail industries.
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.
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.