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How delivery apps are changing the restaurant industry

by Sam Harnett Nov 19, 2018
"We have to adapt every single thing we do," one eatery owner says.
Sara Deseran and Joe Hargrave have made changes to their restaurant to adapt to third-party apps.
Sam Harnett for Marketplace

Hot pot IPO heats up the competition

by Justin Ho Sep 24, 2018
Haidilao's IPO comes at a time when hot pot chains are expanding globally.
Yu Li’s Tang hotpot offers a range of premium menu items, as the hot pot world gets more competitive.
Tang Hotpot

Is it the end of the celebrity chef restaurant?

by Kai Ryssdal, Bennett Purser, and Barbara Platts Aug 10, 2018
High rent prices, a need for downsizing and even sexual misconduct allegations have driven high-profile eateries out of business.
The grand opening of Thomas Keller's Bouchon in Beverly Hills, California, in 2009.
Toby Canham/Getty Images
Divided Decade

Lessons from the financial crisis: risks, regrets, and learning to say "this is enough"

by Stephanie Hughes Aug 1, 2018
Chef and entrepreneur Peter Hoffman says there are risks he didn't take, "but there’s also the work towards coming to accept that — this is enough."
A view of chef Peter Hoffman outside his former restaurant Savoy.
Courtesy Peter Hoffman

Low pay and long hours: Staffing in the restaurant industry remains a challenge as sales grow

by Laine Kaplan-Levenson Jul 17, 2018
The National Restaurant association projects that sales will grow by 4 percent this year. Celebrity chefs and Instagram foodie streams all point to an industry on the upswing. But staffing restaurants isn’t easy these days. Susan Spicer runs three restaurants…
CHRISTOPHE ARCHAMBAULT/AFP/Getty Images

For Curtis Stone, the restaurant business is always an inch from disaster

by Kai Ryssdal and Sean McHenry Jul 6, 2018
And that's part of the reason he loves it.
Curtis Stone (righ) opened Gwen, his Hollywood butcher shop and restaurant, alongside older brother Luke Stone (left).
Jessica Sun/Marketplace

Meat consumption expected to hit a new record this year in the U.S.

by Peggy Lowe Mar 28, 2018
Demand for “clean” protein, a “pork craze” and cheap prices are fueling high meat consumption in 2018.
JUNG YEON-JE/AFP/Getty Images

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How all-day cafes are changing our lives

by Kai Ryssdal and Josie Fan Feb 23, 2018
Welcome to a place where you can work, eat all three meals and feel extremely welcomed.

Bay Area restaurants introduce training programs to address their race wage gaps

by Sam Harnett Jan 10, 2018
In the restaurant industry, people of color are more likely to hold lower-paying, back-of-house jobs, but some restaurants are trying to change that.
Cory Woods went through a training program to transition from the kitchen to the front of the house, where he is now earning far more money.
Sam Harnett/Marketplace

Diners aren't showing up as expected near Amazon HQ1, causing some restaurants to close

by Anna Boiko-Weyrauch Jan 2, 2018
Amazon's HQ1 neighborhood empties out at night, so some restaurant owners aren't finding the dining market they expected.
Empty chairs in the recently closed bar, Cantine in Seattle's South Lake Union, look out at neighborhood workers with lunch takeout containers. The bar and several other restaurants closed this year because of lackluster dinner patronage.
Anna Boiko-Weyrauch/ for Marketplace