Continue to Site >>>

Restaurant Business Migration

Featured News

Financing

Yum Brands is ‘prepared to make bold moves around its portfolio’

Recent Stories

Food

Comfort classics get an update

Financing
Premium

The real problem with casual dining right now

Consumer Trends
Premium

Why I’m not worried about Wingstop

Food
Premium

Khinkali, khachapuri, and the Georgian food boom

Financing

Yum Brands is ‘prepared to make bold moves around its portfolio’

Financing

How Jersey Mike's plans to exceed a $2M average unit volume

Financing

Another casual-dining chain shuts down

Operations

Want more website traffic? Update your restaurant hours

Food

The U.S. is rewriting the rules around food ingredients: Why restaurants should pay attention

Financing

How Jersey Mike's plans to exceed a $2M average unit volume

Operations

Want more website traffic? Update your restaurant hours

Restaurant Business Podcasts

Listen

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.

Listen

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.

Listen

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.

Listen

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.

Listen

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

Financing

The real problem with casual dining right now

The Bottom Line: This week’s edition of the weekly restaurant finance newsletter looks at the closure of O’Charley’s company units, and what that says about the full-service sector.

Food

The U.S. is rewriting the rules around food ingredients: Why restaurants should pay attention

Government Watch: What the FDA's proposed GRAS overhaul and a forthcoming federal definition of ultra-processed foods could mean for restaurants.

Consumer Trends

Why I’m not worried about Wingstop

Guest Check: The chicken-wing king has been making a lot of moves as sales fall, but the consumer base remains loyal.

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

Food

The U.S. is rewriting the rules around food ingredients: Why restaurants should pay attention

Government Watch: What the FDA's proposed GRAS overhaul and a forthcoming federal definition of ultra-processed foods could mean for restaurants.

Financing

Steak n Shake gets involved in the midterm elections

The Bottom Line: The fast-food burger chain, which has increasingly embraced MAGA politics and the MAHA movement, took the rare step of actually endorsing political candidates.

Financing

California franchise regulators turn up the heat

The Bottom Line: The state’s Department of Financial Protection and Innovation sent out a rare press release on penalties issued to the barbecue chain Dickey’s, and promised tougher oversight.

Beverage

Meet TruFlavour by Monin

Discover how TruFlavour by Monin gives operators more ways to build bold flavor across beverages and culinary creations without added sugar or sweeteners.

Technology

AI agents can help diners book a table. It can also get them banned

Consumers are using AI assistants to land hot reservations. Some are running afoul of reservation platforms’ AI policies in the process.

Marketing

Domino’s new campaign has us asking what belongs on fast-food’s Mount Rushmore

Marketing Bites: The pizza chain raises questions about what truly defines an iconic menu item and whether encouraging visits to competitors is brilliant or risky.