Restaurant Business
Featured News
Consumers are increasingly questioning restaurants’ value
The Bottom Line: Black Box data suggests diners aren't so sure they're getting their money's worth amid soaring menu prices.
Skippers has a new owner and growth plan
The onetime cult favorite has shrunk to five full-fledged restaurants and 128 stations in c-stores and supermarkets. The buyer, the distribution company Harbor Wholesale, intends to grow the brand.
McDonald’s is expanding its McPlant test to a lot more locations
The burger giant said on Thursday that it plans to expand the test to 600 stores, increasing the chances of a nationwide introduction.
Exclusive Content
Companies are still lining up to go public despite recent volatility
The Bottom Line: Tropical Smoothie Café and Coopers Hawk are both reportedly planning upcoming IPOs, adding to a growing list. But some recent offerings haven’t fared well.
Who are Dutch Bros' biggest competitors? It's complicated
A quarter of the chain’s sales come from its "Blue Rebel" energy drinks and it does just as much business in the afternoon as it does in the morning. Its competition goes well beyond Dunkin' and Starbucks.
What'll it be for a COVID-wisened industry, experience or convenience?
Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?
Recent Stories
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.