Restaurant Business Migration

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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

Technology

From acqui-hire to vaporware: The new restaurant tech ABCs

Tech Check: These six terms are popping up more often in industry conversations, providing a glimpse at the next wave of trends.

Financing

So much for the consolidation trend

The Bottom Line: Companies operating more than one restaurant chain are more likely to be selling than they are buying right now.

Food

Taco John's travels back to its 'West-Mex' roots to spice up the menu

Behind the Menu: Starting with its new Fiesta sauce and maximizing what’s already stocked in the pantry, the Mexican fast-food chain is driving flavor throughout its platform.

Restaurant Business
Special Reports

More From
Restaurant Business

Restaurant chains report minimal tariff impact on food costs as domestic sourcing shields operators, but the industry is bracing for potential price increases this summer. Learn what restaurant brands and segments face the greatest risk.

Same-store sales rose 6.9% at the Italian casual-dining chain as its investments in affordability and Uber delivery paid off.

A look back at the week’s biggest news in the restaurant industry from Restaurant Business.

This fine-dining spot in Washington, D.C. is a nonprofit think tank designed to tackle tough issues in a real restaurant environment. First up: finding alternatives for 31 common plastic items, from containers to candles.

The fast-food burger giant named Valerie Ashbaugh its U.S. chief information officer while Whitney McGinnis will become SVP, commercial products and platforms. The two are trading jobs.

A Deeper Dive: Josh Kern, CEO of multi-brand operator SPB Hospitality, joins the restaurant finance podcast to talk about the company’s brands and their futures.