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Restaurant Business Migration

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Financing

Fast-food restaurants are hit hardest as customers cut back

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Financing

Fast-food restaurants are hit hardest as customers cut back

Marketing

Never mind Endless Shrimp. How about all the booze you can hold?

Leadership

Wendy's names Abigail Pringle U.S. president

Operations

How Red Lobster plans to get back on its feet

Workforce

Organized labor blasts fast-food chains for employing inmates

Technology
Premium

This little-known iPhone feature could change restaurant ordering

Workforce

Restaurant coalition sues to block broadened eligibility for overtime pay from taking effect July 1

Food

The best things we ate at this year's National Restaurant Show

Financing

Red Lobster gives private equity another black eye

Technology

9 tech tidbits from the National Restaurant Show

Food

Summer flavors sizzle at Smoothie King, Jamba and Golden Corral

Restaurant Business Podcasts

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RB Daily

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

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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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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.

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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

Technology

This little-known iPhone feature could change restaurant ordering

Tech Check: Almost every customer has a POS in their pocket. Can mini mobile apps get them to actually use it?

Financing

Red Lobster gives private equity another black eye

The Bottom Line: The role a giant sale-leaseback had in the bankruptcy filing of the seafood chain has drawn more criticism of the investment firms' financial engineering. The criticism is well-earned.

Financing

Beverage chains are taking off as consumers shift their drink preferences

The Bottom Line: Some of the fastest-growing chains in the U.S. push drinks, even as sales at traditional concepts lag in growing delivery and takeout business. How can traditional restaurants get in on the action?

Restaurant Business
Special Reports

Restaurant service charges are suddenly everywhere. What gives?

Labor Pains

Top 500 Chains

The Reinvention of Starbucks

Future 50 2023

Same-Store Sales Tracker

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Restaurant Business

Financing

Red Lobster gives private equity another black eye

The Bottom Line: The role a giant sale-leaseback had in the bankruptcy filing of the seafood chain has drawn more criticism of the investment firms' financial engineering. The criticism is well-earned.

Marketing

BurgerFi hopes customers give a cluck about its new name

Marketing Bites: The struggling fast-casual burger chain, looking to goose sales with a new platform, said it is changing its name to ChickenFi. It's a marketing gambit that's been tried before.

Workforce

Ohio servers and bartenders sound off on efforts to kill the tip credit

The Ohio Restaurant & Hospitality Alliance airs research showing tipped employees are as opposed as their employers are.

Technology

9 tech tidbits from the National Restaurant Show

RB’s technology reporter empties his notebook after a busy few days in Chicago, where restaurants showed they're hungrier than ever for tech.

Financing

Tasty Restaurant Group buys 64 more KFC restaurants

The multibrand franchisee, which also operates Pizza Hut, Burger King, Dunkin’ and Taco Bell, acquired the locations in the central and Southeast U.S.

Financing

Beverage chains are taking off as consumers shift their drink preferences

The Bottom Line: Some of the fastest-growing chains in the U.S. push drinks, even as sales at traditional concepts lag in growing delivery and takeout business. How can traditional restaurants get in on the action?