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Restaurant Business Migration

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Consumer Trends

Could 7-Eleven’s upgraded crust add more pressure to the QSR pizza category?

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Technology
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A restaurant tech veteran's next act: AI agents

Technology
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How Another Broken Egg is preparing for scale by keeping things simple

Consumer Trends

Could 7-Eleven’s upgraded crust add more pressure to the QSR pizza category?

Beverage

Paul Ramirez takes an unusual approach to cocktails at We Got Company

Leadership

How First Watch protects its culture while opening a restaurant a week

Food
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The restaurant world is buzzing right now

Workforce

Senate confirms Trump’s pick, Keith Sonderling, for U.S. Labor Secretary

Food

Dr Pepper moves from the beverage side of the menu into food

Technology

A restaurant tech veteran's next act: AI agents

Emerging Brands

Urbane Café prepares for growth outside California with a slow-and-steady pace

Financing
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In the True Food Kitchen bankruptcy, a heavy reliance on alternative financing

Restaurant Business Podcasts

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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.

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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.

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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.

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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.

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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

Technology

How Another Broken Egg is preparing for scale by keeping things simple

At FSTEC in Dallas, Chief Technology Officer Chris Harrison shared how he plans to modernize the fast-casual brand's back office and point-of-sale systems.

Financing

In the True Food Kitchen bankruptcy, a heavy reliance on alternative financing

The Bottom Line: A quarter of the casual-dining chain’s debt came from merchant cash advance and other alternative financiers. That’s been increasingly common of late.

Food

The restaurant world is buzzing right now

Food Writer’s Diary: The parties are back, the food is abundant, and the mood is … complicated.

Restaurant Business
Special Reports

Top 500 Chains 2026

Future 50 2025

COVID: 5 Years Later

RB Quarterly Q3 2025: The Technomic Top 500

50 Great Ideas of 2025

The impact of AI in the restaurant industry

More From
Restaurant Business

Financing

In the True Food Kitchen bankruptcy, a heavy reliance on alternative financing

The Bottom Line: A quarter of the casual-dining chain’s debt came from merchant cash advance and other alternative financiers. That’s been increasingly common of late.

Technology

TopGolf is testing tech to upgrade the game experience before guests even arrive

TopGolf CIO Jay Spears discusses the eatertainment brand’s upcoming tech features, including the ability to place food and drink orders before you check in.

Emerging Brands

Urbane Café prepares for growth outside California with a slow-and-steady pace

This fast-casual chain did not take the private-equity route for expansion. Nearing 50 units, CEO Tom Holt has no regrets.

Financing

The cookie boom, like others before it, proves temporary

The Bottom Line: Chip City’s shutdown and Crumbl’s struggles show, again, that fast-growth treat trends are some of the riskiest investments in the restaurant business.

Technology

Dave's Hot Chicken says the future of delivery will be automated

Dave’s CTO Leon Davoyan talks about why the brand is going all-in on robot and drone delivery at the FSTEC conference.

Food

Technology transforms a centuries-old Kyoto cooking tradition into zero-waste Obanzai

Modern-day Obanzai Rolls are created by sushi robots but follow the same sustainability principles developed hundreds of years ago by Japanese home cooks.