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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.

Operations

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.

Technology

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.

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Exclusive Content

Technology

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.

Food

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.

Operations

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

Working Lunch: Proposals in Massachusetts and Virginia are proof the wage-setting model called for by California's first-of-its-kind law is spreading geographically and across job types.

How operators can address the shifting workforce was a top topic at the National Association of Food Equipment Manufacturers’ 2023 conference.

The multi-brand platform created by a former Chipotle Mexican Grill exec is preparing to add a new category to the family.

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.

Restaurant Business
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Restaurant Business

Restrictions and a COVID surge in December hammered sales in the Seattle-based coffee chain's second-biggest market. But Starbucks still has big plans for the country.

The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.

Fitzgerald brings more than 25 years of non-profit experience to the role.

The Seattle-based coffee chain’s average weekly sales hit a record last quarter as people came in more often and spent more money when they did.

Average unit volumes are higher than they’ve been in a decade and the sandwich chain says the number of closures has slowed, too. And more changes are coming.

Sullivan was the longtime top chef at California Pizza Kitchen, where he worked with Red Robin CEO G.J. Hart.