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Restaurant Business

Featured News

Why barbell pricing is the strategy du jour on restaurant menus

The two-pronged approach has been gaining steam amid an economy of haves and have-nots.

Financing

Lower-income consumers are eating more fast food

The Bottom Line: Quick-service chains are getting more business from lower-income diners. Here’s why it might not all be a trade-down from more expensive restaurants.

Food

From TikTok to Kimpton Hotels, the butter board trend keeps on spreading

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.

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Technology

At a Cleveland CloudKitchens, operators say they were set up to fail

The chefs came to Carnegie Food Hub to grow their businesses. They left discouraged and in the red. It’s part of a pattern at CloudKitchens facilities nationwide.

Workforce

Why restaurants should care more about apathy

Reality Check: The industry’s efforts to avert spikes in labor costs and benefits might as well be canceled due to lack of interest.

Financing

Here's why the nation's largest restaurant franchisee is branching into hotels

Greg Flynn sees opportunity in a number of franchising-based businesses. Lodging is just one of them. And there will be more.

Recent Stories

The burger giant is testing a small-format restaurant in Fort Worth. Its centerpiece is a conveyor system that delivers food to a mobile-order lane.

The move will spare restaurants from what industry leaders warned would be a disastrous supply situation.

The “Chick-fil-A Originals,” feature a selection of apparel and other merchandise. They are not expected to last long.

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.

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Restaurant Business

The extra-long cookies, inspired by the Subway Series sandwiches, are piled with sweet toppings instead of meats and cheese.

The chefs came to Carnegie Food Hub to grow their businesses. They left discouraged and in the red. It’s part of a pattern at CloudKitchens facilities nationwide.

CEO Jim Hyatt is out, along with longtime culinary chief Brian Sullivan and two others. Board member Jeff Warne was named CEO and president.

The National Restaurant Association cites an avoidance of the walkout as its top legislative priority for the remainder of 2022.

Tech Check: The average price of having McDonald’s delivered is nearly 100% more than getting it at the restaurant, a new study finds. Consumers' apparent willingness to pay for it says a lot about modern dining habits.

Working Lunch: The industry proved it won't win on key ballot issues if it doesn't put up a fight.