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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

Financing

The market for restaurant chains is heating up

The Bottom Line: A pair of firms are reportedly making a play for Papa Johns, and Bojangles is apparently on the market again. Buyers appear eager to take on certain types of restaurant chains.

Food

An eye on food waste inspires a chicken salad that becomes a best seller

Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. It’s a unique spin on Southern comfort.

Emerging Brands

Pepper Lunch carves a niche in the Panda Express-dominated world of Asian fast casual

The Japan-born franchise brand has 540 units globally, but only nine in the U.S. CEO Troy Hooper expects to see 20 to 25 open across the country in the next 12 months.

Restaurant Business
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Restaurant Business

Behind the Menu: Millers All Day repurposed leftover breakfast waffles into croutons to create a new signature—the Chicken and Waffle Salad. It’s a unique spin on Southern comfort.

Restaurant chains and convenience retailers alike are trying to woo cost-conscious consumers with deals this season.

A Deeper Dive: Clay Dover, CEO of the fast-casual taco chain, joins the restaurant finance podcast to talk about the brand’s unique menu and its growth plans.

The former Southwest Airlines executive had been with the casual-dining steakhouse chain for two years. VP of Finance Keith Humpich was named interim CFO.

The doughnut chain, which is in cost-cutting mode after a tough start to 2025, has sold its remaining interest for $75 million and will use the funds to pay down debt.

A new Adobo Ranch dipping sauce is scheduled to roll out next week, the first new sauce in five years for the fast-casual chain. But, like guac, it's extra.