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Restaurant Business Migration

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Leadership

Sweetgreen seeks advice from a turnaround expert: Chili's CEO Kevin Hochman

Recent Stories

Leadership

Sweetgreen seeks advice from a turnaround expert: Chili's CEO Kevin Hochman

Financing

Just Salad's new partnership is a slam dunk

Leadership
Premium

Elizabeth Blau raises the bar on what it means to be a restaurateur

Technology

The Phone Is the Front Door: Why Multi-Location Restaurant Brands Are Turning Calls Into a Loyalty Engine

Financing
Premium

The fast-food sandwich business is struggling, and it's not just Subway

Food
Premium

This Mediterranean fast casual is turning Americans on to Persian food

Financing

Red Lobster lawsuit casts Endless Shrimp fiasco in a new light

Financing

Inside the sale of Hopdoddy Burger Bar

Financing

The fast-food sandwich business is struggling, and it's not just Subway

Financing

Red Lobster lawsuit casts Endless Shrimp fiasco in a new light

Food
Premium

This Mediterranean fast casual is turning Americans on to Persian food

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

Leadership

Elizabeth Blau raises the bar on what it means to be a restaurateur

She’s been a leader in transforming Las Vegas into a dining destination, but along the way, she never forgot to pay it forward and harness the power of connection.

Food

This Mediterranean fast casual is turning Americans on to Persian food

Behind the Menu: Rice Mediterranean Kitchen digs deeper into the region's cuisine, transforming authentic ingredients and family recipes into a fast-casual format.

Financing

The fast-food sandwich business is struggling, and it's not just Subway

The Bottom Line: Fast-food sandwich chains and their low unit volumes have lost share to fast-casual brands with better quality reputations and more sustainable business models.

Restaurant Business
Special Reports

Top 500 Chains 2026

Future 50 2025

COVID: 5 Years Later

RB Quarterly Q3 2025: The Technomic Top 500

50 Great Ideas of 2025

The impact of AI in the restaurant industry

More From
Restaurant Business

Emerging Brands

Jinya founder launches Japanese bakery brand

Tomo Takahashi, CEO of Jinya Holdings, is going in a new direction with the fast-casual Mikan Bakery & More, launched this week in Los Angeles.

Operations

Congress should rethink approach to hemp products, says restaurant association

Working Lunch: This week's political podcast takes a look at the National Restaurant Association's letter to Congress seeking a two-year delay in the hemp-product ban. And a look at the first half of 2026.

Beverage

Tara Wong showcases old-school cocktails with modern elements

Menu Talk: The head bartender of Saksey’s says the underground bar with a doorman and host brings extra flourish to the Detroit bar scene.

Operations

How One Culinary School Trains Students For the Future with RATIONAL

Saint Paul College's culinary arts department, founded in 1942, uses RATIONAL equipment including the iVario and iCombi to train students in modern cooking techniques. Students gain real-world experience running a public restaurant, managing all operations from menu planning to service.

Consumer Trends

3 food and drink trends spotted at the Summer Fancy Food Show

Protein added to everything, new-age beverages, and retail products from chefs and restaurants caught our eye at this annual expo of specialty foods.

Financing

Restaurant chains are in a losing battle with inflation

The Bottom Line: An analysis of restaurant chain performance since 2021 reveals an industry that reflects the U.S. consumer: bifurcated, but mostly struggling to keep up with prices.