Restaurant Business Migration

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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

Consumer Trends

What are consumers looking for from snack chains?

Guest Check: With cookie chains disintegrating all around us, food quality in the snack segment is more important than ever.

Operations

Is public trust in the U.S. food system broken?

Outbreaks, recalls, and better detection are making food safety risks more visible, even if they’re not actually more frequent. What role do restaurants play in making sure people can trust what’s on their plate?

Financing

Would Starbucks buy Chipotle? It’s a long shot

The Bottom Line: The reported deal would be, by far, the biggest in restaurant industry history and would reunite Brian Niccol with the fast-casual burrito chain. But it’s a big risk for the coffee chain.

Restaurant Business
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More From
Restaurant Business

Janet Risi founded the Independent Purchasing Cooperative a quarter-century ago to keep food costs low. Instead, according to federal charges and a lawsuit, it became the source of a massive bribery scheme.

Swig Chief Technology Officer Ryan Gee talks about how the brand is working on digital customization at the FSTEC conference in Dallas.

Marketing Bites: The new restaurant is a testing ground for U.S. President Catherine Tan-Gillespie's turnaround plan, and the Go Bucket launch is just the beginning.

Behind the Menu: An elevated sake program, 26 new food items, 15 craft cocktails, and coursing out the meal are upgrading the dining experience at the pan-Asian concept.

The addition of catering could make Uber Eats more useful for operators. It also continues a yearslong trend of consolidation that is making some uneasy.

Andrew Cathy thrives on competition and challenges his team to embrace agility and a "healthy dose of fear."