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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

Get the restaurants ready for what may come

The Bottom Line: We're about to find out if Burger King's years-long efforts to improve the operations of its restaurants will keep customers that marketing brings in.

Emerging Brands

This Taiwanese restaurant group hopes to build a national chain in the U.S. specializing in elevated Thai food

Inspired by the success of Din Tai Fung, TTFB Restaurant Group has launched Very Thai in Los Angeles, with two more brands to follow.

Financing

The oil price problem

The Bottom Line: Economists are expecting a better year for restaurants in 2026. But that changes if oil prices remain too high for too long.

Restaurant Business
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Restaurant Business

The rise of AI and social media is allowing misinformation to flourish, and forcing restaurants to be more vigilant in snuffing it out.

The most profitable brands skip the vanity metrics and stick to one practical framework.

The Bottom Line: Economists are expecting a better year for restaurants in 2026. But that changes if oil prices remain too high for too long.

Amid the controversy over past abusive behavior in the fine-dining restaurant's kitchen, the co-founder and chef turned the reins to his team, saying, "This is your restaurant now."

The once 18-unit chain filed for Chapter 11 bankruptcy in May 2025, but sought to convert to Chapter 7 after a sale to its lender.

Hoping to turn around traffic declines, the fast-casual chain is shifting its marketing strategy back to what was used in the early days, with music and events. CEO Jonathan Neman is promising "wild stuff" this year.