![Nelson Peltz is stepping aside as Wendy's chairman Read more ⬇️](https://img3.medioq.com/303/893/1024257753038930.jpg)
09/06/2024
Nelson Peltz is stepping aside as Wendy's chairman Read more ⬇️
The investor, who has chaired the fast-food chain since 2007, was named chairman emeritus as he shifts focus to his other work. Arthur
Industry analysis and trends from Restaurant Business Magazine. The latest news, expert advice, and
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Nelson Peltz is stepping aside as Wendy's chairman Read more ⬇️
The investor, who has chaired the fast-food chain since 2007, was named chairman emeritus as he shifts focus to his other work. Arthur
Breakwater Management may acquire Tender Greens and Tocaya Read more ⬇️
The lender is the stalking horse bidder for parent One Table Restaurant Brands, which has scheduled a bankruptcy auction later this month.
How Mr. Pickle's is playing the value game with sandwich sizes Read more ⬇️
The California-born chain known for Dutch Crunch rolls is borrowing a page from Goldilocks and rolling out a mid-sized sandwich that gives
First Watch, Paris Baguette, Woworks and more bolster c-suites Read more ⬇️
Executive Summary: Recent executive moves in the restaurant industry.
TGI Fridays loses control of most of its assets Read more ⬇️
A consulting firm will take over many of the casual-dining chain's management functions after a trustee on its bonds declared a “manager
Restaurant hiring held steady in August, providing a rare spot of good macro news Read more ⬇️
The latest federal job report shows the creation of jobs by eating and drinking places continued at a stable clip while hiring across the
Two companies learn the hard way that running restaurants is difficult Read more ⬇️
The Bottom Line: Red Lobster and Topgolf were both acquired by companies outside the restaurant industry. Those companies have learned just
Pinstripes warns of staff cutbacks after a challenging quarter Read more ⬇️
The bocce-and-bowling concept is aiming to reduce overhead by another $4 million, after cutting unit-level expenses by $10 million in the
Red Lobster set to exit bankruptcy after court approval Read more ⬇️
A judge cleared the way for the seafood chain to be acquired by Fortress Investment Group, which has a plan to revitalize the chain.
How a summer of bold marketing fueled a comeback at Chili's Read more ⬇️
An attack on the Big Mac and a pair of viral TikTok trends helped make Chili’s cool again. Now the challenge will be keeping it that way.
Meet the reclusive force behind casual-dining standouts Hillstone and Houston's Read more ⬇️
Restaurant Rewind: George Biel may not have the high profile of other casual-dining pioneers, but his operations remain gold standards
Kamala Harris pledges to help more restaurants and other small businesses get off the ground Read more ⬇️
In a campaign speech Wednesday, the Democratic candidate promised to raise the tax credit for startups to $50,000, from the current $5,000.
Shake Shack reinvents the labor deployment model Read more ⬇️
The burger chain joins a growing number of fast-casual chains using AI-driven technology to better manage staffing.
Restaurant buyers have little interest in actual restaurants Read more ⬇️
The Bottom Line: There is a clear line in what restaurant chain buyers want right now. They want franchisors, not the restaurants
BurgerFi International lost another board member and the company’s stock is in danger of a delisting, the company said in an SEC filing late last week.
The Fort Lauderdale, Florida-based owner of the burger chain BurgerFi and Anthony’s Coal-Fired Pizza has received a notice from the Nasdaq stock exchange threatening to delist the company’s shares.
The notice cited BurgerFi’s inability to timely file its second-quarter report. It also said that the company does not have enough members of its board of directors.
https://www.restaurantbusinessonline.com/financing/burgerfi-gets-delisting-notice
Value and cups appear to be helping McDonald's regain customers Read more ⬇️
Surveys and traffic data suggest that the Chicago-based fast-food chain has improved its results in recent weeks, thanks to a value meal and
Struggling Topgolf to be spun off Read more ⬇️
Topgolf Callaway Brands said it plans to separate into two companies just four years after it acquired the eatertainment chain.
A supplier believed to be the largest seafood wholesaler serving the Mississippi Gulf Coast has pleaded guilty to selling trash fish as premium species to restaurants and other establishments over a 17-year stretch.
https://www.restaurantbusinessonline.com/operations/major-seafood-supplier-pleads-guilty-selling-junk-fish-primo-species
Consumers have mixed feelings about AI in restaurants Read more ⬇️
Not everyone is convinced the technology is necessary, and many give it little margin for error, according to a new survey.
Arizona-based Wildflower acquired by Japan-based restaurant conglomerate for $28.2M Read more ⬇️
It's the second U.S. restaurant brand buy for Tokyo-based Create Restaurants Holdings, which also bought Il Fornaio in 2019.
The story behind the fast-growing sandwich chain Cheba Hut Read more ⬇️
A Deeper Dive: CEO Marc Torres joins the Restaurant Business podcast to talk about how the chain keeps customers after its pot-themed
Want happy restaurant employees? How's a relocation to Sweden sound? Read more ⬇️
Reality Check: New research shows how far the U.S. industry still has to go in improving its image—and what a difference an upgrade could
Most customers think restaurants are getting expensive Read more ⬇️
The Bottom Line: A pair of studies by Revenue Management Solutions provide a sobering look at the views of consumers on restaurant prices
Ed Nelson is retiring as Whataburger CEO Read more ⬇️
COO Debbie Stroud will take over for the longtime executive at the end of the year when Nelson will end a 20-year career with the San
Playa Bowls acquired by private equity firm Sycamore Partners Read more ⬇️
The 250-unit acai bowl and smoothie franchise has runway for more growth, new investors say.
A revived Foxtrot to open in Chicago Read more ⬇️
The restaurant-retail hybrid, which ceased operations in April, is being resurrected by its founders, with plans to reopen more locations
Major seafood supplier pleads guilty to selling junk fish as primo species Read more ⬇️
Government Watch: The Department of Justice said Quality Poultry and Seafood pulled the con for 17 years.
Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building Read more ⬇️
Menu Talk: Pat and Bret chat about their latest food and drink discoveries and share an interview with William Dissen of The Market Place in
BJ's hires Lyle Tick as president and chief concept officer Read more ⬇️
The appointment of the On the Border CEO is the latest sign of change at BJ’s, which ousted its CEO last week.
Why it's so hard to revitalize a bankrupt restaurant chain Read more ⬇️
The Bottom Line: A host of investment companies have been snapping up restaurant companies at bargain prices. Getting them back into growth
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How does a pot-themed brand become one of the industry’s fastest-growing restaurant chains? This week’s episode of the Restaurant Business podcast A Deeper Dive features Marc Torres, the CEO of the fast-growing sandwich chain Cheba Hut. The Fort Collins, Colorado-based chain has picked up its growth in recent years behind franchising and strong average unit volumes. Listen to the full episode: https://www.restaurantbusinessonline.com/financing/story-behind-fast-growing-sandwich-chain-cheba-hut
Our guest this week on Menu Talk is William Dissen, chef and owner of The Market Place in Asheville, North Carolina, as well as three-unit Billy D’s Fried Chicken. Dissen recently returned from a culinary ambassador mission to Malaysia, where he cooked for stateless children near the city of Kota Kinabalu. He also recently published his first cookbook, “Thoughtful Cooking: Recipes Rooted in the New South.” Dissen said the book reflects his own ethos of using wholesome, local food, and he advocates for people to cook that way at home, too. Listen on Apple Podcasts or Spotify. https://www.restaurantbusinessonline.com/food/turkish-food-chicken-curry-jean-georges-vongerichtens-tin-building
A who’s who of restaurant company CEOs are collaborating this summer on a moonshot of a social give-back program: ensuring U.S. children have access to food. At least nine corporate chiefs have pledged support for No Kid Hungry’s drive to provide meals while school is out of session to children who rely on the National School Lunch Program for lunch, breakfast or both. The specific target of the CEO Pledge to End Summer Hunger initiative is increasing the number of children who receive meals this summer to 30 million, from the current level of 2.8 million.
In this week’s episode of the Restaurant Business podcast A Deeper Dive, RB editors Joe Guszkowski and Lisa Jennings join Jonathan Maze to discuss the spate of bankruptcy filings this year and what they mean for the business. Seventeen restaurant chains have filed for Chapter 11 debt protection this year, most of them since June. Amid all the bankruptcy filings are companies like Chili’s and Wingstop that have reported ultra-strong sales. Why are they able to do that while others struggle? Listen to the full episode on Apple Podcasts or Spotify.
Tapping into some nostalgia or pining away for bygone days? On this week's episode of Menu Talk, Pat and Bret chat about their latest food and drink discoveries and share an interview with JJ Johnson, TV chef, cookbook author and founder of fast-casual Fieldtrip. Listen to the full episode on Apple Podcasts or Spotify.
Loyal Wawa customers made sure to set the record straight with our EIC: Wawa is much more than just a gas station. Listen to the full episode of A Deeper Dive on Apple Podcasts or Spotify.
Our Editor-in-Chief, Jonathan Maze, joins TODAY to talk about the creative ways restaurants are getting consumers back. Watch the full segment here: https://www.today.com/video/retailers-partner-with-fast-food-restaurants-for-major-savings-217838149727 Our editors track ideas and trends as they develop within key channel segments.
A Deeper Dive: Hannah Hammond, senior editor with Restaurant Business sister publication CSP Daily News, joins the podcast to discuss the growing competition between restaurants and convenience stores. https://www.restaurantbusinessonline.com/financing/what-potential-merger-circle-k-7-eleven-means-restaurants
On this week’s podcast of Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed pumpkin spice season, which is upon us in August just as it is every year, despite annual complaints that it arrives too early. But as Pat observed, operators know when their customers want to start buying those autumnal items, and that time is now.
How can operating a franchise lead to multi-generational success? This episode of the Restaurant Business podcast A Deeper Dive features Kerri Harper-Howie, a second-generation McDonald's franchisee out of Los Angeles. Harper-Howie has written a book: The Family Secret: The Business and Franchise Owner’s Guide to Building Generational Wealth. We talk about that book and the story behind it. We talk about her parents and why they got into the McDonald’s business. And we also talk about the operating environment out in California and what it takes to succeed there. This is a great conversation about operating a McDonald’s on A Deeper Dive so please check it out. Listen on Apple Podcasts or Spotify.
A chef-founder's AI 'digital twin', a big discount from Subway, how franchising can build multi-generational wealth, and so much more that you may have missed this week.
🍴 It has only been about four months since Chipotle founder and former CEO Steve Ells debuted the new co-botic concept Kernel in New York City. But the restaurant has already evolved. 🍗 Perhaps the biggest change is that the initially plant-based concept now includes among its ingredients real chicken, dairy and eggs.
🎙️ Kerri Harper-Howie, a second-generation McDonald's operator out of California, joins the RB podcast, A Deeper Dive, to talk about the ups and downs of operating a franchise. 🎧 Listen on Apple Podcasts or Spotify.
This week on Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, zero in on Japanese tasting menus and a trendy pizza style. Listen on Apple Podcasts or Spotify.
Why are some restaurant chains suddenly struggling in international markets? This week’s episode of the Restaurant Business podcast A Deeper Dive features Joel Silverstein. Silverstein is a periodic guest on the podcast. He is the founder and CEO of the hospitality consulting firm Canyon Springs Advisors. He has helped a lot of companies grow in overseas markets. Listen to the full episode on Apple Podcasts or Spotify.
🍴On today's episode of #MenuTalk, Pat Cobe and Bret Thorn discuss menu innovations at IHOP and Denny's, 1,000-hole pancakes in #Tribeca, and some valuable perspective from Bryan Ogden of Bourbon Steak NYC on mentorship and paying employees what their worth. 🎧 Listen on Apple Podcasts or Spotify.
Why should franchisees take private-equity investments? This week’s episode of the Restaurant Business podcast A Deeper Dive features Michael Esposito, the cofounder of Franchise Equity Partners. Franchise Equity Partners is a private-equity firm specializing in the franchise business. Mike helped found the firm in 2021 to invest in all kinds of franchisees. We talk about the necessity of restaurants’ value push and the impact it could have on margins. The kinds of concepts that have distanced themselves in today’s markets and how you can know whether an emerging chain has legs or not. Plus why a private-equity investment is a good idea for certain franchisees. 👉 https://bit.ly/3YyoLIm
Our Editor-in-Chief, Jonathan Maze, joins Today Show to talk about the ongoing battle of fast food menu prices. Watch the full segment here: https://www.today.com/video/mcdonald-s-sales-dip-as-customers-balk-at-high-fast-food-prices-215972421983 Our editors track ideas and trends as they develop within key channel segments.
Jacob Bickelhaupt, chef-owner of Konro, is six years sober and has created a selection of #nonalcoholic pairings that closely mimic the wines, each house-made through a multi-step process. Learn about the process that goes into creating these drinks and more about Konro on this week's Menu Talk #podcast. 🎙️ 👉 https://bit.ly/4c8fUQO Find on Apple Podcasts, Spotify, and Youtube. #subscribe
Times are tough in the restaurant industry, as operators face pressures from all sides: Falling traffic, increased labor costs, uncertainty over technology, high food costs, the list goes on. After a several-year hiatus, Restaurant Business is bringing back its 50 Great Ideas special section. On these pages, you’ll find tips for boosting check averages, repurposing ingredients, tech utilization, reducing waste and much more. https://www.restaurantbusinessonline.com/50-great-ideas-2024-2024/50-great-ideas-2024