Restaurant Business
Featured News
Cava Group says it might go public
The fast-casual chain, which operates Cava Grill and Zoe's Kitchen, has confidentially filed SEC documents for an initial public offering.
Focus Brands tops $3.9B in systemwide sales
Fiscal 2022 was a good year for the multi-brand franchisor, which highlighted the "power of the portfolio" and plans to double down on co-branding.
A California pizza parlor got a high-tech makeover, and business is booming
Owner Andrew Simmons turned his aging restaurant into a laboratory. The results: Lower prices, fewer workers and a line out the door.
Exclusive Content
A California pizza parlor got a high-tech makeover, and business is booming
Owner Andrew Simmons turned his aging restaurant into a laboratory. The results: Lower prices, fewer workers and a line out the door.
Native Foods taps into Italian beef’s popularity to launch a meatless version
Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.
How upcycling unleashes creativity, and profitability, in the kitchen
More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.
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.
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.