Restaurant Business
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Subway is making a massive change to its menu, and it may not be done
The sandwich giant, eager to overcome years of declines and rebuild volumes, is de-emphasizing customized subs with 12 new sandwiches customers order by number.
Panera Brands and Danny Meyer’s SPAC call their deal off
The operator of Panera Bread, which had planned to go public with an investment in USHG Acquisition Corp., cited “deteriorating capital market conditions” in ending their agreement.
An inside look at Subway's latest menu overhaul
The new Subway Series highlights 12 chef-created sandwiches built with premium ingredients the company already had in its pantry.
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Restaurants’ race for workers puts pressure on culinary schools
Rising wages are tempting some students to leave the classroom early, forcing schools to adapt.
Something is not working between McDonald’s and its franchisees
The Bottom Line: The burger giant is facing the latest in a string of disputes with its operators, despite the company’s strong sales and record store-level cash flow and valuations.
Franchisee unrest grows as McDonald’s changes its rules
A group representing Black franchisees voted “no confidence” in CEO Chris Kempczinski. Other groups could take similar steps amid anger over new renewal standards. “An absolute declaration of war on owners," one operator said.
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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.