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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 Talk”, 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.

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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?

Financing

Brands need to think creatively as the industry heads into a value war

The Bottom Line: Giving customers meal options they can afford will be key to generating traffic this year. But make sure those offers can generate a profit.

Restaurant Business
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Restaurant Business

The Bottom Line: Giving customers meal options they can afford will be key to generating traffic this year. But make sure those offers can generate a profit.

Members of Let's Talk Womxn from across the country got up on a literal soapbox during the National Restaurant Show to make their voices heard.

Retail Watch: The steamed bun concept started as a restaurant brand and is now in more than 6,000 grocery stores—with more on the way.

The pancake chain's AI recommendation engine makes menu suggestions based on what a customer has already ordered. It has proven quite persuasive.

The annual event recognized menu innovation at five restaurant chains, plus Chef Nancy Silverton’s induction into the MenuMasters Hall of Fame.

The Bottom Line: The seafood chain’s bankruptcy declaration was not surprising after months of closures and Endless Shrimp recriminations. But that doesn’t make it any less notable.