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By Jonathan Maze on May 25, 2023

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.

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Financing

Here come the restaurant IPOs

By Jonathan Maze on May 24, 2023

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.

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Marketing

A look inside the Papa Johns test kitchen

By Jonathan Maze on May 23, 2023

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.

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Operations

Washington, D.C., restaurants learn the outs of service fees

By Peter Romeo on May 22, 2023

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

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Financing

The end of the pandemic has been tough on virtual brands and ghost kitchens

By Jonathan Maze on May 21, 2023

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.

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Financing

Fast-food restaurants need to slow their price increases

By Jonathan Maze on May 19, 2023

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.

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Financing

The chicken business has resumed its boneless revolution

By Jonathan Maze on May 18, 2023

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.

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Food

Behind the culinary curtain at Focus Brands

By Patricia Cobe on May 17, 2023

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.

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Food

Shake Shack tasted lots of plant-based burgers before launching Veggie Shack

By Patricia Cobe on May 17, 2023

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.

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Technology