In the latest issue of RB Quarterly, learn more about how restaurants are adapting to changes in consumer behavior, the economy, staffing issues and more. This quarter, we’re featuring stories about menu innovation, third party delivery services, how brands are pivoting to meet modern demands and insights about staffing and operations challenges.

This edition also features stories about the impact of restaurant closures on smaller markets, what’s become of promotions that no longer benefit chains but are beloved by loyal customers, and a fresh perspective on a way to boost employee retention in restaurants. Plus, learn more about interesting menu changes from popular chains and what’s going on with dynamic pricing models.