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Restaurant Business Migration

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Customers are coming back to Starbucks

Recent Stories

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Sysco CEO: 'We will absolutely not be raising prices at Restaurant Depot'

Marketing

A look at Wingstop’s marketing evolution and potential

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Everybody is doing Refreshers now, but Starbucks isn’t worried

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Why restaurant chain franchisees are struggling right now

Food
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Farmer J bucks the bowl trend with chef-driven Fieldtrays

Marketing

Here’s what’s driving Taco Bell’s dominance

Operations
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The number of independent restaurants declined by 2.3% in 2025

Financing

Customers are coming back to Starbucks

Financing

Can Subway finally strike the right tone on value?

Emerging Brands
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A taco truck success story and the blessings of birria

Marketing
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Domino’s provides a do-over after ordering glitch

Restaurant Business Podcasts

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Restaurant Daily

Your quick morning dose of the restaurant news you need, every weekday, from the editors of Restaurant Business and Nation's Restaurant News.

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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.

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Menu Talk

“Menu Talk”, formally Menu Feed, is a weekly podcast hosted by Pat Cobe of Restaurant Business and Bret Thorn with Nation’s Restaurant News.

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The Week in Restaurants

What's happening in the restaurant industry this week, with a discussion on the week's biggest news and topics, along with technology trends and other issues.

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Working Lunch

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

Exclusive Content

Financing

KFC U.S. same-store sales disappear from Yum Brands’ earnings report

The Bottom Line: The restaurant chain operator has increasingly kept its attention focused on Taco Bell and KFC international. But its most recent report stopped breaking out U.S. same-store sales results.

Operations

The number of independent restaurants declined by 2.3% in 2025

That drop reflected a net loss of about 9,500 restaurant locations due to an increasingly challenging operating environment. Chain restaurants, however, fared a bit better.

Food

Farmer J bucks the bowl trend with chef-driven Fieldtrays

Behind the Menu: The fast-casual British import is generating a following in New York City with curated dishes that customers build into well-balanced, flavorful meals where each component has its own space.

Restaurant Business
Special Reports

COVID: 5 Years Later

Future 50 2025

Top 500 Chains 2025

RB Quarterly Q3 2025: The Technomic Top 500

50 Great Ideas of 2025

The impact of AI in the restaurant industry

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Restaurant Business

Emerging Brands

A taco truck success story and the blessings of birria

So many were attempting food trucks before the pandemic hit. This one survived and now Talkin' Tacos is a 35-unit, $60 million brand with a growth path ahead.

Financing

KFC U.S. same-store sales disappear from Yum Brands’ earnings report

The Bottom Line: The restaurant chain operator has increasingly kept its attention focused on Taco Bell and KFC international. But its most recent report stopped breaking out U.S. same-store sales results.

Financing

How Chili's plans to keep doing this

Even after several years of significant traffic growth, the casual-dining chain believes its restaurants can handle even more volume. It’s studying its highest-grossing stores to find out how.

Marketing

Tom's Watch Bar rolls out ticketed seating for big games

Customers can choose from three seating options to secure a spot at the sports bar in advance, starting with the World Cup this summer.

Marketing

Domino’s provides a do-over after ordering glitch

Marketing Bites: A third-party tech issue disrupted Friday night business, but the chain is extending the promotion to make up for it.

Operations

More than 10 years in, The Dabney continues to evolve

The Michelin-starred Washington, D.C., restaurant has kept up with changing times and tastes while staying true to its regional roots and chef-owner Jeremiah Langhorne's vision.