Explore the Hottest Food & Restaurant Trends at the Show
2024 National Restaurant Association Show Recap
Introducing NRN In The Mix
NRN Show Coverage
- How Just Salad innovates around sustainability
This week on Extra Serving, a podcast from Nation’s Restaurants News, editor-in-chief Sam Oches sits down with Just […]
- How restaurants benefit from strategic tech integrations
Editors debrief the National Restaurant Association Show
- How Sam ‘the Cooking Guy’ Zien became a content creator before social media even existed
Zien, named a Digital Innovator at the 2024 MenuMasters Awards, chats with NRN editor-in-chief Sam Oches
- ‘Restaurant Impossible’ star Robert Irvine talks leadership, innovation, technology
The chef sat down with NRN’s editor in chief at the recent National Restaurant Association Show to discuss the state […]
- Non-alcoholic spirits and boba emerge as major beverage trends
Younger consumers are driving significant growth in the non-alcoholic and boba beverage categories.
- How data has become the universal currency of restaurant tech
While robots, POS systems, and kitchen gadgets were on display at the Restaurant Show, data was the behind the scenes […]
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The restaurant industry has witnessed a rash of restaurant #bankruptcies in recent months, a marker of a difficult operating environment that began with Red Lobster’s Chapter 11 filing in May and has extended to include a number of smaller chains and franchisees, as well as several chains that appear poised to submit their own filings soon.
See a look back at some of the recent bankruptcy coverage from Restaurant Business, link in bio.
#redlobster #restaurantnews
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. You’ll find tips for boosting check averages, repurposing ingredients, tech utilization, reducing waste and much more.
You know where to find it!
Apparently, weak restaurant traffic is bad for French fry sales. 🍟
That is the news from Lamb Weston, which reported its fiscal fourth quarter earnings this week. Net sales at the Eagle, Idaho-based company declined 4% in the quarter, which ended May 26.
Chipotle Mexican Grill has heard the internet’s complaints about its portion sizes, and it is working to address them.
A systemwide review by the 3,500-unit fast-casual burrito chain revealed that more than 10% of its #restaurants were scoring poorly on portion size with customers, CEO Brian Niccol told analysts during an earnings call Wednesday.
Red Lobster has certainly been in the news lately. But not one of the stories recalls the remarkable person who built it into an institution deserving of so much ink. And, no, it’s not Bill Darden, although he gave the brand its start.
By popular demand, Restaurant Rewind is undertaking a series of profiles on the giants who laid the foundation for the restaurant industry we know today.
The first installment focuses on Joe Lee.
Don’t recognize that name? Then you’re in for a treat. #podcast
How does an international restaurant chain break into the toughest market in the world?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Troy Hooper, the CEO of Pepper Lunch.
Pepper Lunch is a Japanese fast-casual chain in which customers largely cook the food themselves. It is part of a generation of concepts with unique business models that are rapidly establishing themselves in a U.S. market hungry for more Asian fare that provides interesting experiences.
Listen to the full episode on Apple Podcasts or Spotify!
Menu Talk: Pat and Bret discuss the latest food and drink trends and share an interview with Trevin Hutchins of Aphotic in San Francisco.
Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed national food holidays.
In a nutshell, they’re not huge fans of promotions like National Chicken Wing Day or National Tequila Day, but they do acknowledge that promotions around them can be effective marketing tools and traffic drivers, which are particularly important these days as costs rise and guest counts decline.
Listen on Apple Podcasts and Spotify!
#KrispyKreme has sold a majority stake in #InsomniaCookies to a pair of private-equity groups in a deal that values the chain at $350 million, the company said on Monday.
The doughnut chain, which said last year that it was putting Insomnia on the market, sold the cookie chain to Mistral Equity Partners and Verlinvest. Krispy Kreme is receiving $172.4 million from the sale and is keeping a 34% interest in the concept.
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2024 Top 500: Restaurants ranked No. 200 – No. 151. ow.ly/M6R6105Cgfw
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Nation’s Restaurant News report to highlight digital ordering performance in QSR, fast casual. The QSR/Fast Casual Digital Ordering Performance Study, published in partnership with market research firm Ipsos, will highlight order-ahead capabilities at chains. ow.ly/kWfh105Cg1Z
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