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RB Daily

Your quick morning dose of the restaurant news you need, every weekday, from the editors of Restaurant Business.

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.

Menu Talk

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

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.

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

Why social media, and not price, is behind Starbucks' sales problems

The Bottom Line: The coffee shop chain lost momentum quickly in November. That was too fast to be explained by consumer reaction over the prices of its beverages.

Financing

Franchisors who want faster remodels should reach into their pocketbooks

The Bottom Line: Burger King is spending $550 million to get more of its restaurants remodeled, not counting its own upgraded restaurants. More brands should do this.

Leadership

Meet the restaurant fixer who now owns Etta

Tech entrepreneur Johann Moonesinghe suddenly finds himself leading a growing group of restaurants. His secret? He doesn't expect to make a profit.

Restaurant Business
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Restaurant Business

Management at the daytime dining chain said it will focus instead on bringing back strong customer lures from the past.

When lower-income diners are feeling budget strain, the fast-casual Portillo's feels it most in the drive-thru. To address that, the restaurant chain is working to get orders through car windows faster.

The Bottom Line: Burger King is spending $550 million to get more of its restaurants remodeled, not counting its own upgraded restaurants. More brands should do this.

The fast-casual chain confirmed the caffeinated drinks will be phased out, but did not specify the timing. The energy drinks have been blamed for two deaths.

In test, the new protein option made up 20% of dinnertime orders, the daypart the fast casual is targeting for growth.

The Culinary Edge founder Aaron Noveshen will exit the firm but will remain CEO of Starbird, a fast-casual concept developed by the consulting group.