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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

Wendy's makes a no-brainer decision in naming Bob Wright CEO

The Bottom Line: The fast-food chain ended months of uncertainty by bringing in its former executive to be chief executive. Wright should steady the ship, but it will not be an easy task.

Technology

Restaurants aren't buying the AI hype

Tech Check: Operators saw plenty of AI at the National Restaurant Association Show this week, not all of it useful. Some said they’d rather build their own tools than buy from a vendor.

Consumer Trends

No surprise here: Beverages and AI take center stage at the Restaurant Show

Marketing Bites: This year’s event underscored the urgency to find cost-saving efficiencies and labor solutions amid an inflationary environment and dwindling workforce.

Restaurant Business
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Restaurant Business

The Blink-182 band member and husband of Kourtney Kardashian joins Heavyweight Mike Tyson as a backer of the five-unit franchise brand, which has been called the vegan McDonald's.

Tech Check: Operators saw plenty of AI at the National Restaurant Association Show this week, not all of it useful. Some said they’d rather build their own tools than buy from a vendor.

Multi-concept operator Brandon Ting brought his soup dumplings to the National Restaurant Show with the goal of growing a wholesale and retail business.

Most such launches in 2025 were in the beverage category, which create high-margin opportunities for operators.

The Bottom Line: Fast-casual chicken chains’ aggressive growth may be creating some pressure on volumes. But there appears to be plenty of demand for coffee chains.

Menu Talk: After more than 20 years at Rioja, he has invented a new kind of doughnut.