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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

Buyer's remorse is a common affliction among acquiring restaurant companies

The Bottom Line: Jack in the Box is selling Del Taco just three years after buying the Mexican fast-food chain. But it’s not the first company to quickly decide to shed an acquisition. And it won’t be the last.

Financing

How did restaurants do last month? It depends on who you ask

The Bottom Line: Overall restaurant industry sales improved in March, according to federal data. And some trackers of major chain traffic show improvement. Others reflect a continued difficult market.

Food

North Italia reinvents happy hour and brunch, updates classics for Spring menu rollout

Behind the Menu: Corporate chef Chris Curtiss reworked Italian favorites with refined techniques and created new dishes and drinks for the casual-dining chain, all with an eye on affordability and seasonal ingredients.

Restaurant Business
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Restaurant Business

The Italian casual-dining chain has been shrinking for years. It plans to refocus its efforts on a new fast-casual format, Bertucci's Pronto.

The slowdown in consumer spending is to blame for negative same-store sales in the first quarter for the fast-casual chain. But outside data indicates Chipotle may have a value perception problem too.

Behind the Menu: Corporate chef Chris Curtiss reworked Italian favorites with refined techniques and created new dishes and drinks for the casual-dining chain, all with an eye on affordability and seasonal ingredients.

The fast-food restaurant company has hired an advisor to explore strategic alternatives with its Mexican brand just three years after buying the chain. It also plans to close 150 to 200 locations.

Hot Harissa Pita Chips follow the wildly successful launch of Garlic Ranch chips last fall, as the Mediterranean fast casual expands its menu into North African flavor territory.

The fast-food chain teamed up with Anthony Anderson and Cedric The Entertainer, the comedian-grillmasters behind the AC Barbeque brand, to launch two new limited-time items.