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The better-burger revolution that wasn't

The Bottom Line: Remember when the fast-casual burger business was going to take loads of share from traditional fast-food chains? It never quite got there.


Here come the restaurant IPOs

The Bottom Line: Cava Group’s filing of its initial public offering documents could be the first of a few industry IPOs this year. But restaurant M&A remains weak.

The kitchen is the centerpiece of the pizza chain’s new Atlanta headquarters, which makes sense. Innovation has been the centerpiece of the chain’s comeback.

Surcharges have become routine after residents voted to kill the tip credit. Now, operators and customers are coming across the unexpected side effects.

The Bottom Line: Burger King’s parent closing its KYLO Food Hall and layoffs at Nextbite suggest that some of the biggest ideas to come out of the pandemic are having a tough time making it on the other side.

The Bottom Line: Operators have kept their foot on the pricing gas this year even as inflation shows signs of easing and profits improve. But with the economy nearing a recession, it’s time to slow down.

The Bottom Line: After consumers spent the pandemic feeding on buckets of bone-in chicken, they shifted back to their boneless options in 2022. And Wingstop.

Seven restaurant brands, each with its own kitchen and chef, keep the company’s menu pipeline filled. The latest ideas flowing out are from Moe’s and McAlister’s—and Restaurant Business was there for the big reveal.

Executive chef John Karangis loves to cook vegetables, and after many iterations, he found a way to transform them into a burger made with real veggies.

Tech Check: The salad chain’s first Infinite Kitchen in Naperville, Ill., offers an experience that is almost seamless, but not soulless.

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