Restaurant Business
Featured News
Biden administration shifts its emphasis to voluntary workplace vaccination and testing
Hours after the Supreme Court struck down a mandate that employees of large companies be vaccinated against COVID-19, the U.S. Department of Labor indicated it would urge companies to make the move on their own volition.
Starbucks warns customers of disruptions in hours and menu
The coffee giant is delaying the expiration of its “Stars” for loyalty members through April 1 amid continued challenges due to omicron.
Without aid, indies are facing bankruptcy, new survey says
Independent operators are being pushed to the brink and are taking on mounting personal debt, according to survey results released by the Independent Restaurant Coalition, which is pressing Congress for more funding.
Exclusive Content
How Obama's personal finance advisor is trying to change the face of restaurants
Robbie Robinson, co-founder of the Pendulum Holdings investment and advisory group, partnered with Chopt parent Founder’s Table to bring capital to operators who typically don’t get funding.
Menus turn more comforting to chase winter chills
Breakfast warms up at Toasted Yolk and Dunkin’; Zaxby’s and Slim Chickens riff on chicken; new bowls star at Sweetgreen; BJ’s and Cinnaholic sweeten the menu.
Del Taco makes a bet on value
The Bottom Line: At a time when prices are taking off, the Mexican fast-food chain is pushing value hoping to resonate with customers by “zigging when everybody is zagging.”
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.