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Restaurant Business Migration

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Food

Burger King's breakfast menu is smokin'

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Consumer Trends

Now Chick-fil-A is being blasted by the right

Financing

Red Robin sells 9 stores for $29M in sale-leaseback deal

Financing

Papa Johns signals a shift in its U.K. strategy with 91-store acquisition

Financing

Cava aims for $2.1B valuation with IPO

Financing

Cash Flow and Beyond: Why Credit Cards Should Be The First Choice For Business Payments

Financing
Premium

Yum Brands CEO David Gibbs doesn't get his company's stock price decline

Operations

Oak View Group acquires Rhubarb Hospitality Collection

Workforce

Restaurants and bars continue to out-hire every other business

Workforce

Group offers to help Starbucks workers kick out their union

Technology
Premium

Lawsuit claims Olo execs embellished restaurant count, then sold shares

Restaurant Business Podcasts

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RB Daily

Your quick morning dose of the restaurant news you need, every weekday, from the editors of Restaurant Business.

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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.

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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.

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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.

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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

Yum Brands CEO David Gibbs doesn't get his company's stock price decline

The Bottom Line: The owner of Taco Bell, KFC, Pizza Hut and Habit has declined as much as 10% since reporting what Gibbs called a “blowout” first quarter. And the company argues that it could easily weather a downturn.

Financing

In a tough year for restaurants, CEO pay took a big hit

The highest-paid executive last year wasn't even a CEO, and three of the 10 best-paid chief executives no longer work for their companies.

Beverage

Beer sales flat? These bars know how to pump them up

A combination of target marketing and tech enhancements can spur craft beer sales for operators.

Restaurant Business
Special Reports

Tipping Point

Top 500 Chains

Killer in the kitchen: Restaurants face an evolving epidemic of addiction

The Impact of the $15 Wage

Untangling the Supply Chain

Same-Store Sales Tracker

How We See It

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Jonathan Maze

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Peter Romeo

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Lisa Jennings

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Patricia Cobe

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Joe Guszkowski

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Restaurant Business

Financing

An Applebee's franchisee is buying Corner Bakery for $15M

SSCP Management, owner of Roy’s and a co-owner of Cici’s, won a bankruptcy auction for the fast-casual bakery/café chain.

Operations

On decorum: Talking Restaurants with Nancy Kruse and Lisa Jennings

Is it time for American diners to put on proper clothes and start behaving a bit nicer in restaurants? Some operators are bringing back dress codes and more. But it may be too late to turn back from our sweatpants-wearing ways.

Food

Should my restaurant have a separate vegan menu?

Advice Guy: If you have sufficient variety and quantity of menu items to warrant a special menu, you should make one available.

Workforce

Calif. Assembly OKs bill making fast-food franchisors liable for franchisees' labor practices

The landmark legislation codifies a re-definition of franchisors and franchisees as "joint employers." It now heads to the Senate.

Operations

Berkeley makes a last-ditch try to outlaw gas kitchen equipment

The California city has petitioned a federal court to have more judges consider a ban that three justices have already ruled against.

Food

How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling

The James Beard Award-winning chef partnered with Fifty/50 Restaurant Group to realize his culinary vision at the soaring two-story space inside Chicago’s iconic Willis Tower.