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Marketplace

The nest is full

Oct 11, 2019
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This Is Uncomfortable
Restaurant industry

What unlimited breadsticks tell us about the economy

by Kimberly Adams Sep 19, 2019
The group's diverse set of restaurants tells a story about a wide and equally diverse customer base.
Breadsticks anyone? Above, freshly baked breadsticks seen at Arizmendi Bakery in San Francisco, California.
Justin Sullivan/Getty Images

L.A. diners pay up for glow-in-the-dark noodles

by Sasa Woodruff Aug 8, 2019
Temporary restaurants offer novel experiences to attract new clientele.
Photo courtesy of Dashboard
Government shutdown 2019

Restaurants feel the pinch as shutdown drags on

by Leila Goldstein Jan 22, 2019
... but some owners reach out to help furloughed federal workers.
Restaurants, which often operate on single digit margins, are feeling a decrease in business due to the government shutdown.
Justin Sullivan/Getty Images

Would you like some earplugs with that appetizer?

by Kai Ryssdal, Phoebe Unterman, and Sean McHenry Dec 4, 2018
Some noisy restaurants ring in at a decibel level that over a long period of time can cause hearing loss.
Popular restaurant design elements like hard, minimal surfaces, open kitchens and attached bars are responsible for restaurants' climbing decibel levels.
Jonathan Leibson/Getty Images for Liaison
Corner Office

How to make restaurant kitchens a better place for women

by Kai Ryssdal and Bridget Bodnar May 30, 2018
The new CEO of the James Beard Foundation has some ideas.
James Beard Foundation (JBF) CEO Clare Reichenbach at the 2018 James Beard Awards in Chicago on May 7, 2018. 
Kent Miller/Courtesy of the James Beard Foundation
The Big Book

It's expensive to launch a new restaurant — so these guys did fried chicken and donuts instead

by Kai Ryssdal and Bridget Bodnar Sep 25, 2017
Mike Solomonov and his restaurant partner Steven Cook opened Federal Donuts with a group of friends. They didn't expect it'd actually be successful.
“The beauty of Federal Donuts is that the financial success really came second,” said Steven Cook.
Photo courtesy of Mike Persico
The Big Book

Restaurateur Jen Agg on creating ambiance, treating staff like family and sexism in the kitchen

by Kai Ryssdal and Bridget Bodnar Sep 12, 2017
In a new book, Canadian restaurateur Jen Agg recounts growing up in the restaurant industry and why she thinks it can still get better.
Jen Agg.
Jenna Wakani

Invest in Marketplace today

Ask not what Marketplace can do for you, but what you can do for Marketplace.

Yelp ratings may be predictor of how restaurants fare after a minimum wage increase

by Marketplace Contributor Aug 2, 2017
What determines whether a restaurant stays open after a minimum wage hike? New research suggests it could be customer satisfaction levels, as measured by Yelp.
Research would suggest Calafia, a restaurant in Palo Alto with 3.5 Yelp Stars, is feeling the pinch of a higher minimum wage.
Peter Maroulis/for Marketplace

In Nashville, a program connects refugee farmers to hipster tables

by Marketplace Contributor Jul 26, 2017
A program called Growing Together encourages refugees living in Tennessee to get back into farming.
Chef Jess Benefield shows how Japanese shishito peppers are fried to create a popular appetizer at Two Ten Jack restaurant in East Nashville. Finding quality peppers can be difficult, Benefield said.
Chas Sisk/for Marketplace

There's a whole lot of love for Howlin' Ray's Nashville-style hot chicken in LA

by Adriene Hill and Daisy Palacios Jul 18, 2017
Copy cats are popping up, and chef Johnny Zone promotes them. "That means we're doing something right."
Photo courtesy of Howlin' Ray's