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New restaurant equipment and back-of-the-house technology
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Shakey's returns to its pizza parlor roots

 By Lisa Jennings on Nov. 12, 2025

The 70-year-old fast-casual brand is opening a new prototype in Los Angeles designed to embrace nostalgia around its storied past.

Operations

Proposed swipe-fee settlement does little to resolve pain felt by restaurant industry merchants

 By Lisa Jennings and Mark Hamstra on Nov. 11, 2025

Credit card giants Visa and Mastercard this week proposed a $38 billion deal to end the 20-year litigation over interchange fees. But restaurant industry advocates say it doesn't go far enough.

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Some surprise wins for the restaurant industry in this month's elections

By Restaurant Business Staff on Nov. 11, 2025

Working Lunch: This week's political podcast analyzes the recent election results and what it means for both the industry and next year's legislative agenda.

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At Five Guys, simplicity rules, no matter where

By Jonathan Maze on Nov. 11, 2025

The fast-casual burger chain has thrived overseas with the same ingredients that fueled its growth in the U.S.: A simple menu and a fanatical attention to product quality.

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A federal judge rules for McDonald's in a discrimination case

By Jonathan Maze on Nov. 07, 2025

The fast-food giant won a summary judgment in a three-year-old case involving a former security executive who sued the chain for discrimination, saying he was a victim of a hostile work environment.

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The cooking equipment that manages a behemoth

Sponsored content from our partner RATIONAL on Nov. 07, 2025

While the golf and entertainment experience at the sprawling Atomic Gulf Las Vegas is important, as anyone who has ever spent time on the Strip can tell you, so is the food.

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How the Four Seasons Minneapolis turned a winter challenge into a local tradition

By Jonathan Maze on Nov. 06, 2025

The Nordic Village transforms the hotel’s rooftop deck into a European-style market, but one that comes with a high-end, four-course dinner even in the dead of the Minnesota winter.

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The oven that trains cooks, produces 1500 meals a day, and roasts a whole pig, too

Sponsored content from our partner RATIONAL on Nov. 04, 2025

Two years ago, Executive Chef Felix Tai at the Polynesian Cultural Center decided he needed additional help in the kitchen. He also wanted to make things easier for the new cooks while maintaining the same level of quality.

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Mobile app offers help Shake Shack shake off a weak economy

By Lisa Jennings on Oct. 31, 2025

Challenging times are when great companies get better and steal market share, said CEO Rob Lynch. Coming soon to the fast-casual chain: "Crackable shakes" and improved fries.

Operations

World's largest franchisee to take on 7 Brew

By Lisa Jennings on Oct. 30, 2025

The Flynn Group is adding the drive-thru coffee chain to its franchise portfolio. And the mega franchisee is launching a new Growth division to focus on younger, innovative brands.

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