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RB Daily

Your quick morning dose of the restaurant news you need, every weekday, from the editors of Restaurant Business.

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.

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.

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.

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Financing

With CosMc's, McDonald's shows its risk-taking side

The Bottom Line: The first unit of McDonald’s opened to long lines in its first two days. The concept proves that the company can get attention. And it’s willing to take some chances.

Financing

Big restaurant chains get aggressive on unit growth

The Bottom Line: Yum Brands, McDonald’s and Domino’s are all making a big push to accelerate growth. Most of it will come outside the U.S. But they have domestic plans, too.

Financing

Chris Kempczinski changes his tune on restaurant automation

The Bottom Line: While noting that humans will continue to drive restaurants, the McDonald’s CEO notes that the calculus on automation gets closer as labor costs soar.

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Executive Summary: A roundup of high-level hirings and promotions in the restaurant business includes changes for Red Robin.

The Bottom Line: While noting that humans will continue to drive restaurants, the McDonald’s CEO notes that the calculus on automation gets closer as labor costs soar.

A subsidiary of Jean-Georges Restaurant Holding Co., the group manages the restaurant portfolio of New York City's South Street Seaport neighborhood.

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.

The association wants operators to speak out against a ban on service fees, which have become increasingly popular at restaurants.

The deal will expand the scope of SoundHound's operations to 10,000 locations across 25 chains, the buyer said. Terms were not disclosed.