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News

Beverage

Nobu offers sober-curious guests tea cocktails to pair with menu

 By Patricia Cobe on Nov. 20, 2023

The high-end restaurant teamed with a Japanese green tea expert to build a zero-proof drink list and an additional revenue stream.

Consumer Trends

How consumers and restaurants are changing Thanksgiving this year

 By Patricia Cobe on Nov. 17, 2023

Menu prices are up. Restaurant traffic is down. And grocery inflation is easing. How will Turkey Day 2023 shape up?

Operations

Tijuana Flats founder launches what he hopes will be the Raising Cane's of Tex-Mex

By Lisa Jennings on Nov. 17, 2023

Brian Wheeler and son Jake Wheeler debuted the fast-casual Big Taco, with a simplified menu and an emphasis on service.

Financing

Fast-food chain customers are getting sticker shock

By Jonathan Maze on Nov. 17, 2023

Limited-service prices continue to rise faster than inflation and are up 30% since 2019. That has more customers thinking their fast-food visit isn’t worth it.

Leadership

Checkers and Cousins Subs name new executives

By Reyna Estrada and Joe Guszkowski on Nov. 17, 2023

Executive Summary: A roundup of high-level job changes in the restaurant business includes a new executive for Texas Roadhouse.

Financing

For all their challenges, restaurant operators remain optimistic

By Jonathan Maze on Nov. 17, 2023

The Bottom Line: Two-thirds of franchisees told TD Bank that they are optimistic about the future of the restaurant industry and more than half expect higher traffic next year.

Financing

Arizona restaurateur looks for inflation relief in court

By Peter Romeo on Nov. 17, 2023

With big-name backing, Tucson operator Grant Krueger sues to prevent a farming change that's expected to drive up egg prices.

Workforce

Restaurant franchisors get more time to block the new 'joint employer' definition

By Peter Romeo on Nov. 17, 2023

The National Labor Relations Board has announced that it will hold off on enforcement of the controversial standard until Feb. 26.

Food

Del Taco pushes the boundaries of birria

By Patricia Cobe on Nov. 17, 2023

Behind the Menu: The Mexican chain developed shredded beef birria to launch in a traditional taco and quesadilla, but then chef Jeremias Aguayo gave it a decidedly Asian spin.

Operations

A no-frills steak concept takes simplicity to the extreme

By Joe Guszkowski on Nov. 17, 2023

Five-unit Medium Rare serves one item for one price. “It’s boring,” admits co-founder Mark Bucher, but it works.

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