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Restaurant Business

Featured News

Bertucci’s declares bankruptcy for a second time

The brick oven pizza chain, which also sought debt protection in 2018, blamed the pandemic and inflation for its problems.

Financing

Dine Brands believes Fuzzy’s ‘bad-ass’ vibe can work nationwide

The parent of Applebee’s and IHOP wants to supercharge the concept’s growth without changing what has worked so far at the 138-unit taco chain.

Financing

So much for Freshii being worth $1B

The Bottom Line: Investment bankers initially pushed the healthy fast-casual franchise as a $1 billion brand. It never came close to that. And then the pandemic hit.

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Financing

So much for Freshii being worth $1B

The Bottom Line: Investment bankers initially pushed the healthy fast-casual franchise as a $1 billion brand. It never came close to that. And then the pandemic hit.

Financing

Automation doesn't have to be an all-or-nothing choice

Technomic's Take: Declining labor force participation is putting pressure on restaurants. Technology that makes workers' lives easier can help address those challenges.

Emerging Brands

Slim & Husky’s prepares to take its hip hop-inspired pizza concept to a broader stage

Three friends are building a fast-casual brand around oblong pizza, music, art and outrageous cinnamon rolls.

Recent Stories

Three friends are building a fast-casual brand around oblong pizza, music, art and outrageous cinnamon rolls.

The petition drive would halt enforcement until voters decide in 2024 whether to keep the controversial fast-food wage law.

Despite headwinds in the frozen yogurt sector, the chain’s president believes its labor-light model and supply chain strategy give the brand some advantages.

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.

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.

Restaurant Business
Special Reports

How We See It

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Restaurant Business

The Bottom Line: Investment bankers initially pushed the healthy fast-casual franchise as a $1 billion brand. It never came close to that. And then the pandemic hit.

Dine Brands Global, which also operates IHOP, will get its long-desired growth concept in the 138-unit fast-casual brand.

The city accused the delivery company of listing local restaurants without their permission and violating a 15% delivery fee cap. More than $5 million of the settlement will go to restaurants.

Technomic's Take: Declining labor force participation is putting pressure on restaurants. Technology that makes workers' lives easier can help address those challenges.

Cake love at Mod Pizza and Baskin-Robbins; Smokey Bones mixes up colorful cocktails; holiday feasting at Firebirds; and plenty of peppermint menu news.

Metzger’s Bar and Butchery attributes concerns about the safety of staff for the decision to refuse service to The Family Foundation.