facebook pixal

Exclusive

Proprietary content available exclusively to members.

BECOME A MEMBER NOW
Workforce

Why workers can't stand restaurants

Quitting has soared to historic levels in recent months, and the exodus might have more to do with stress than pay, says RB's Reality Check.

Financing

Restaurants head into fall with strong sales and big challenges

Sales have recovered early and valuations are up. Yet the industry continues to face labor and supply challenges, which are driving prices up and could make for a long winter, says RB’s The Bottom Line.

If the many bots currently in test can prove themselves, restaurants say they're ready and willing to deploy them.

The chain’s soon-to-be-former CEO stumbled into a gay marriage controversy that sticks with the chain to this day, but RB’s The Bottom Line says its devotion to culture and service has been the key to its remarkable growth.

As the service becomes a deeply ingrained consumer habit, restaurants are learning to adapt rather than resist.

The robots and loyalty programs that took center stage at FSTEC have been in place in other industries for some time, says RB’s the Bottom Line.

Consumers loved the idea of quesadilla-taco mashup, but it took some behind-the-scenes work to overcome operational challenges.

Labor experts believe the effort to organize the chain's employees in Buffalo is an example of a new type of activism that could spread to other operations large and small.

FSTEC attendees got a preview of what's next in ghost kitchens, loyalty programs and digital attempts to help with labor.

Wall Street gave the drive-thru coffee chain an enthusiastic reception on Wednesday. Company executives believe that will help them even more, says RB’s The Bottom Line.

  • Page 5