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Restaurant Business Migration

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Financing

Lessons in investing from David Rubenstein

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Emerging Brands
Premium

Once known as a spirits-free bar, Bandbox adds a splash of alcohol

Food

How new 'upside-down' dietary guidelines will impact restaurants

Operations
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Here’s why you should be paying attention to hemp-THC

Financing

A big Popeyes franchisee files for bankruptcy

Technology

NYC says DoorDash and Uber Eats cost workers $550M in tips

Financing
Premium

Here are some companies that could, or should, go public

Leadership

Del Taco names several new executives under its new owner

Emerging Brands

Parent company of Chopt and Dos Toros acquires Protein Bar & Kitchen

Financing

Fat Brands' debt negotiations could take a while

Operations

Minnesota restaurants push back against ICE surge following fatal shooting of Renee Good

Marketing

Taco Bell is doubling down on value

Restaurant Business Podcasts

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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.

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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 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.

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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.

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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

Emerging Brands

Once known as a spirits-free bar, Bandbox adds a splash of alcohol

Consumers are drinking less, but not necessarily giving up booze entirely. This bar concept wants to be the place where everyone can gather for a cocktail, with or without alcohol.

Operations

Here’s why you should be paying attention to hemp-THC

Retail Watch: Plus, grocery stores are trying to eat your lunch business.

Financing

Here are some companies that could, or should, go public

The Bottom Line: The public markets remain uncertain for restaurant chains, but several companies could go if it opens, and some are strong enough to go public now. Here’s a look at a few.

Restaurant Business
Special Reports

COVID: 5 Years Later

Future 50 2025

Top 500 Chains 2025

RB Quarterly Q3 2025: The Technomic Top 500

50 Great Ideas of 2025

The impact of AI in the restaurant industry

More From
Restaurant Business

Emerging Brands

Why a bundt cake concept sees booming growth ahead

Nothing Bundt Cakes has found success with one menu item and a simple operating model. Most people still haven’t heard of it, but the chain is working to change that.

Food

Affordability is written into the business plans of these independent restaurants

To build a steady stream of traffic, an urban neighborhood restaurant must offer the right menu mix, personalized hospitality and prices that won’t break the bank, say these operators. That’s how they’re thriving in a tough economy.

Operations

Drive-thru coffee giant Dutch Bros to acquire 20-unit Clutch Coffee Bar

The move will give the rapidly growing Dutch Bros more of a foothold in the Carolinas as it pushes to reach 2,029 units by 2029.

Financing

Krispy Kreme is hoping for a duller 2026

The doughnut chain had a brutal 2025 with the collapse of its McDonald’s partnership and the shift in focus to cutting costs and paying down debt. The company is planning on a calmer, and better, 2026.

Financing

How franchisees can find winning restaurant brands

A Deeper Dive: Martha Olmos, chief operating officer with Dave’s Hot Chicken franchisee Damm Fine Restaurant Group, joins the restaurant finance podcast to discuss picking and running good brands.

Food

Why grapes star in Moon Rabbit's Vietnamese New Year dessert

Behind the Menu: Executive pastry chef Susan Bae infuses Vietnamese tradition, the Tet celebration and her childhood memories into the restaurant’s seasonal dessert.