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Restaurant Business

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Applebee's to sell its 69 company-owned restaurants

The sale of the locations in North and South Carolina will make the chain 100% franchised for the first time since 2018.


Wendy’s pares back its giant ghost kitchen deal

The burger chain, which last year announced a bold deal to open 700 locations in Reef Kitchens, now plans to open as few as 100 after Wendy’s “reevaluated” its development commitment.


Burger King franchisee Carrols sees its inflation problems easing

The burger chain’s largest operator said it believes its labor costs and commodity prices are improving, which could help its profit margins later this year.

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Ruby Tuesday founder’s SPAC prepares to wind down

The Bottom Line: Fast Acquisition will redeem all its shares later this month after a previous deal with Tilman Fertitta fell through, but not before a shareholder files a lawsuit.


At Ruby Slipper, it's weekend brunchtime every day

The 22-unit New Orleans-themed operation promises a midday party seven days a week. And it serves breakfast and lunch, too.


With reusable container programs, foodservice operators find both successes and snags

Reusable container programs bring upsides and obstacles as sustainability efforts are renewed post-pandemic.

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The burger giant said it has started a phased reopening of its locations in the country, which have been closed since the Russian invasion.

Trying to encourage more on-premise dining and larger check averages, continuing labor challenges can present an obstacle to providing great experiences that draw consumers into the dining room. Entertainment solutions, such as TVs in the waiting and dining areas, can keep diners occupied in the interim.

Companies like Dunkin', Krispy Kreme, 7-Eleven and Jamba are getting a jump on fall by introducing their products with the iconic flavor earlier than ever. Why the rush?


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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The drive-thru beverage chain’s same-store sales have been hurt by its aggressive building strategy. But it says it is building overall coffee market share by preventing long lines and poor service.

Pizza Hut and its parent company Yum Brands are partnering with Dairy Farmers of America (DFA) to launch a sustainability initiative aimed to help participating farmers reduce their greenhouse gas emi...

The 22-unit New Orleans-themed operation promises a midday party seven days a week. And it serves breakfast and lunch, too.

The Miami-based chicken chain has an agreement with the private equity firm Cartesian Capital Group to develop restaurants in the country.

In the realm of consumer concerns about foods, sustainability is no new issue. Diners are, however, increasingly interested in the topic, and restaurants need to adapt their menus to emerging consumer preferences.

Following a successful $10 meal deal, the chain is queuing up happy hour and lunch specials, even as it works to keep costs down.