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Restaurant Business

Featured News

Americans say they’re ordering less delivery

Consumers say inflation is causing them to cut back, according to a survey by Personal Capital. But other measures show demand has been steady.

Financing

Customers keep visiting Starbucks and spending more money

The Seattle-based coffee chain’s average weekly sales hit a record last quarter as people came in more often and spent more money when they did.

Financing

Subway wants the world to eat a lot more sandwiches

The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.

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Exclusive Content

Food

Native Foods taps into Italian beef’s popularity to launch a meatless version

Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.

Operations

How upcycling unleashes creativity, and profitability, in the kitchen

More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.

Financing

Subway wants the world to eat a lot more sandwiches

The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.

Recent Stories

Restrictions and a COVID surge in December hammered sales in the Seattle-based coffee chain's second-biggest market. But Starbucks still has big plans for the country.

The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.

Fitzgerald brings more than 25 years of non-profit experience to the role.

Podcasts

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.

Working Lunch

"Working Lunch" is a weekly podcast from Align Public Strategies devoted to explaining the so what and now what about key issues impacting the restaurant and retail industries.

Menu Feed

“Menu Feed” is a biweekly podcast hosted by Senior Editor Patricia Cobe that delves into menu development and food and drink trends through lively conversations with chefs and operators.

Restaurant Rewind

“Restaurant Rewind" is a weekly podcast hosted by Editor-at-Large Peter Romeo as he looks at the people, concepts and trends that helped create the restaurant industry as we know it today.

Restaurant Business
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Restaurant Business

Advice Guy: Many restaurants have a weekly all-hands deep clean, at least in the back of house, which I highly recommend.

The Seattle-based coffee chain’s average weekly sales hit a record last quarter as people came in more often and spent more money when they did.

Average unit volumes are higher than they’ve been in a decade and the sandwich chain says the number of closures has slowed, too. And more changes are coming.

More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.

Consumers say inflation is causing them to cut back, according to a survey by Personal Capital. But other measures show demand has been steady.

Its restaurants were struggling to handle the volume, so the chain turned to AI for help.