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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 Feed

“Menu Feed” is a weekly podcast hosted by Senior Editor Patricia Cobe that delves into menu development and food and drink trends through lively conversations with chefs and operators.

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

Technology

How Nimbus is succeeding where ghost kitchens failed

The shared-kitchen startup has limited its focus to providing kitchen space for a variety of food businesses, leaving the technology to others. The simplified approach has yielded profits and growth.

Financing

In the Benihana deal, a sign of the restaurant M&A times

The Bottom Line: The venerable Japanese steakhouse chain fetched a modest multiple in its sale to The One Group. But that’s where values have fallen these days.

Operations

Everybody talks about rising restaurant crime. Maybe it's time to do something about it

Reality Check: Well-intentioned efforts like bail reform may not be delivering what proponents envisioned. It's not reactionary to fix the fix.

Restaurant Business
Special Reports

More From
Restaurant Business

Attendees of this year’s Women’s Foodservice Forum Leadership Conference heralded the advances (and made the business case) for moving women into leadership roles. But there’s still work to do.

Advice Guy: RB’s operations expert says it’s a practice that depends on what kind of restaurant you’re running.

The casual-dining chain will take input from PW Partners on how to boost shareholder value. In exchange, PW will withdraw two board nominees.

Acquiring the 86-unit teppanyaki chain will make the owner of STK and Kona Grill a $1 billion company. And it's just the beginning of an ambitious long-term growth plan.

The Bottom Line: The venerable Japanese steakhouse chain fetched a modest multiple in its sale to The One Group. But that’s where values have fallen these days.

A Deeper Dive: This week’s episode of the RB podcast features Tom Sacco, CEO of the Iowa-based pizza chain Happy Joe’s, on adapting the brand for today’s restaurant diners.