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Restaurant Business

Featured News

McDonald’s is testing a new drive-thru concept in Texas

The burger giant is testing a small-format restaurant in Fort Worth. Its centerpiece is a conveyor system that delivers food to a mobile-order lane.

Workforce

Restaurant hiring accelerated in November

New statistics show that 62,100 jobs were added by eating and drinking places, or roughly 1 of every 4 positions created economywide.

Technology

At a Cleveland CloudKitchens, operators say they were set up to fail

The chefs came to Carnegie Food Hub to grow their businesses. They left discouraged and in the red. It’s part of a pattern at CloudKitchens facilities nationwide.

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Exclusive Content

Food

Tender Greens wants to be known as more than a salad concept

Corporate executive chef Oliver Plust is on a mission to expand and enhance the menu, recently adding a line of artisan sandwiches and a holiday steak plate.

Financing

Last quarter’s big winner: Higher menu prices

The Bottom Line: Other winners included Potbelly and third-party delivery, while Freshii, quick-service pizza and lower-income consumers were left out.

Financing

For Starbucks, unspent gift cards become a big business

The Bottom Line: As customers returned to Starbucks, revenue from unspent gift cards did, too, providing the coffee giant with a weird and profitable source of funds.

Recent Stories

The free-standing building with a drive-thru could be one of several new formats for growth.

The highwayside family dining restaurant chain also said it is growing its share among value-conscious consumers.

The “Chick-fil-A Originals,” feature a selection of apparel and other merchandise. They are not expected to last long.

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.

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Restaurant Business

The extra-long cookies, inspired by the Subway Series sandwiches, are piled with sweet toppings instead of meats and cheese.

The chefs came to Carnegie Food Hub to grow their businesses. They left discouraged and in the red. It’s part of a pattern at CloudKitchens facilities nationwide.

CEO Jim Hyatt is out, along with longtime culinary chief Brian Sullivan and two others. Board member Jeff Warne was named CEO and president.

Reality Check: The industry’s efforts to avert spikes in labor costs and benefits might as well be canceled due to lack of interest.

State of the Plate: Menu trends columnist Nancy Kruse examines the rapidly evolving doughnut, as chains big and small get innovative with the humble treat.

Advice Guy: It would be a horrible waste to grind a cut of Wagyu into a burger. However, it's pretty unlikely that's what is actually happening.