Cooper is soft opening the Danny & Coop’s brick-and-mortar store in New York City in December — so PEOPLE tried it out

• New legislation in New York intends to crackdown on the black market for restaurant reservations.
• The law will restrict third-party agents from selling reservations to the highest bidders.
• New York's Gov. Kathy Hochul says it gives everyone "a chance to get a seat at the dinner table."

For the last few years, New York's dining scene hasn't exactly been a democracy.

From Reddit users scalping coveted restaurant spots for $1,500 to third-party agents using AI bots to hoard reservations and sell them to the highest bidders, eating out in New York evolved into a gamified legal black market where the biggest spenders stood a better chance at winning a seat at the table.

Now, a new law, signed by New York Gov. Kathy Hochul on Thursday, seeks to democratize New York's renowned dining culture.

Legislation S.9365A/A.10215A prohibits "third-party restaurant reservation services from arranging unauthorized reservations," per the governor's website.

It intends to crack down on the "predatory marketplace" that requires diners to either pay extra before they set foot in a restaurant or make it "inaccessible" for those who refuse.

"New York is home to some of the best restaurants in the world, and whether you're returning to your favorite local spot or trying out the latest in fine dining, you deserve a fair system," Gov. Hochul said.

New York State Restaurant Association President and CEO Melissa Fleischut, echoed Gov. Hochul and said AI bots stockpiling reservations have "wreaked havoc" on New York restaurants by increasing "no-show" rates.

"Food and beverage orders, employee schedules, and many other aspects of a restaurant rely on accurately predicting how many customers will show on a given night," Fleischut said.

The bill doesn't impact legitimate reservation platforms like SevenRooms and Resy, which work directly with restaurants.

Not everyone is convinced legislation S.9365A/A.10215A will protect both businesses and consumers.

Speaking to Bloomberg, Jonas Frey, who founded the Appointment Trader website, said New York's dining scene will still favor the rich who can splurge on concierge services or book via prepay sellers.

"If Appointment Trader were to shut down tomorrow in New York City, no one that doesn't have a relationship or doesn't want to prepay $1,000 would be able to go to Carbone or 4 Charles Prime Rib or Tatiana for that matter," Frey, whose website will be impacted by the new law, said.

“It was a disaster,” a local who attended the 'L.A. Times 101 Best Restaurants' event said

Nashville Metro Council members refused to allow a sign for the country star's bar to be installed in May

Nashville Metro Council members refused to allow a sign for the country star's bar to be installed in May

• Starbucks CEO Brian Niccol has talked about improving conditions for baristas.
• A potential strike at some Starbucks stores represents a test on that front for the new CEO.
• Niccol has made some operational changes, but Starbucks Workers United wants better pay.

Starbucks CEO Brian Niccol has talked about improving working conditions for the company's baristas.

Now, as thousands of them prepare for a potential strike, Niccol faces a test of that commitment.

Baristas who are part of Starbucks Workers United, which represents about 10,000 Starbucks workers in the US, voted to authorize a strike, the union said on Tuesday. About 98% of members voted in favor of action, though they haven't selected a walkout date, according to the union.

The union said Tuesday that it's focused on winning better raises for its members. It also wants to resolve hundreds of unfair labor practice charges, or ULPs, filed with the National Labor Relations Board.

The contract negotiations predate Niccol's arrival at Starbucks in September. Starbucks and the union have been at odds for three years. The first Starbucks store to unionize — a location in Buffalo, New York — was organized in 2021. The parties restarted talks in April after about a year of no meetings and have struck agreements on some provisions of the contract.

Starbucks and union representatives continued to bargain on Wednesday, a spokesperson for Starbucks Workers United told Business Insider.

"It is disappointing that the union is considering a strike rather than focusing on what have been extremely productive negotiations," Starbucks spokesperson Phil Gee said. "Since April, we've scheduled and attended more than eight multi-day bargaining sessions where we've reached thirty meaningful agreements on dozens of topics Workers United delegates told us were important to them, including many economic issues."

Since becoming Starbucks CEO, Niccol has said he sees opportunities to improve some operational aspects of baristas' working conditions as part of a broader push to revitalize sales. In an open letter in his first week as leader, he said the company would focus on "empowering our baristas to take care of our customers" and that he wanted to make it "the best place to work, with career opportunities and a clear path to growth."

Some Starbucks workers have told BI that their stores are understaffed, including during some of the busiest times of the day, such as the morning and after-school rushes. Other workers have said that Starbucks' frequent promotions for app users result in a crush of mobile orders that they struggle to prepare in just a few minutes.

Niccol's early actions at Starbucks have included fixes to some of those issues, such as rolling back the frequency of promotions and adjusting staffing, he said on an earnings call in October. Starbucks also plans to bring back self-service milk and other condiments at its stores in 2025 to lighten some of the barista load.

One sign of progress came on Monday, when Starbucks said it would offer employees up to 18 weeks of paid parental leave — triple its current benefit of six weeks. Employees represented by Starbucks Workers United had previously proposed doubling the paid time off for parents.

On Tuesday, Starbucks Workers United said that the company had yet to agree to make changes to other aspects of workers' jobs. The union represents baristas at about 500 Starbucks stores.

"It's time to finalize a foundational framework that includes meaningful investments in baristas and to resolve unfair labor practice charges," Silvia Baldwin, a Starbucks barista in Philadelphia barista and bargaining delegate, said on Tuesday.

Starbucks spokesperson Gee said: "We remain committed to working together and committed to reaching a final framework agreement. This is our goal."

Do you work at Starbucks and have a story idea to share? Reach out to this reporter at [email protected].

• We tried chicken nuggets from Chick-fil-A, KFC, Burger King, Wendy's, McDonald's, and Taco Bell.
• Chick-fil-A and KFC's nuggets had a similar texture and size but distinctly different textures.
• Taco Bell's crispy chicken nuggets stood out for their crunch and innovative sauce flavors.

Before the chicken tender became the hottest fast-food must-have, there was the humble and hearty chicken nugget.

Its small size made it the perfect side dish, post-work snack, or, as millennials will recall, the perfect drunchie (drunk munchie).

One way that fast-food brands can capitalize on chicken's current popularity — especially among Gen Z diners — is by starting small and introducing nuggets to its menus.

Taco Bell, which is best known for its Mexican-inspired tacos and burritos, tested a chicken nugget launch last year and, until then, did not serve any fried chicken. But this week, the chain officially entered the fried-chicken market with its limited-time crispy chicken nuggets, available nationwide starting November 19.

To test the brand's latest menu drop and see how its nuggets compare to chains that have been serving them for decades, we tried and compared chicken nuggets from six popular chains.

Here's how the six fast-food chain chicken nuggets ranked, from our least to most favorite.

Once, not long ago, booking a table at a hot new restaurant didn’t entail a midnight dash to Resy. Truly, we didn’t know how good we had it then. Hours-long lines out the door are now the norm, not the exception, in major cities from New York to Los Angeles. One reason is that restaurants […]

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• Value meals at Chili's have boosted the restaurant chain's sales lately.
• Chili's chief marketing officer says the deals aren't leaving the menu anytime soon.
• Competitors like McDonald's and Wendy's also offer value meals amid inflation challenges.

Appetizers and value meals are bringing customers to their local Chili's Grill & Bar in droves — and they're not leaving the menu anytime soon.

Deals like the Triple Dipper and the 3 for Me combo, both of which allow customers to get sit-down meals for under $20, have helped Chili's parent company, Brinker International, beat quarterly expectations recently. Same-store sales grew nearly 15% at Chili's during the company's latest quarter, which ended in September.

Those affordable deals are standing parts of the restaurant's menu, not temporary offers, George Felix, chief marketing officer at Chili's, said.

While some restaurant chains are "scrambling to throw a low-priced offer out there and try and compete," the 3 for Me deal "is something we believe in," Felix told Business Insider.

3 for Me offers diners a starter, an entrée, and a drink for as little as $10.99. Chili's has offered the combo for about two years, and it added a smash burger as an entrée option in April — a move the company said took "aim at fast food" at the time.

Other restaurant chains have ramped up deals this year to attract customers, including many whose budgets have been stretched by inflation, back to their dining rooms. McDonald's, for instance, is planning to launch a new value menu in 2025 after extending a limited-time $5 meal this year. Burger King and Wendy's have also offered their own value meals.

Meanwhile, Red Lobster discontinued its $20 endless shrimp deal, which was meant to be a permanent menu item, and ultimately blamed the promotion for an $11 million loss in Q3 2023.

For Chili's, offering food options that range from less than $11 to over $30 allows diners to choose what sort of experience they have, Felix said.

"We believe value is not about the lowest price point," Felix said. "We believe value is what you get for what you pay."

The Triple Dipper is an appetizer sampler that's been having a viral moment on social media recently.

Many Chili's customers who come in for such deals return and order higher-priced items, such as a margarita, which can cost as much — or more — than some of Chili's value meals, Felix said.

"You bring them in with the Triple Dipper, but then they come back again and it's the Don Julio margarita — they treat themselves," Felix told BI. (That margarita cost $12 when ordered for pickup in New York on Tuesday.)

It shows that even diners looking for good deals will splurge, CEO Kevin Hochman said on Chili's October earnings call. "The price-quality equation is critical for this guest," Hochman said.

Are you a Chili's customer or worker with a story idea to share? Reach out to these reporters at [email protected] and [email protected]

A food blogger reported that the brands have created the Doritos Footlong Nachos, sparking some controversy among fans

• Casual-dining chains often capitalize on football season to draw in customers.
• We tried Buffalo chicken wings from five chains to determine the best option for game day.
• Wingstop surprised us with its saucy, juicy wings at the right price point.

As football season kicks off, restaurant chains are rolling out crowd-pleasing tailgate favorites to win over fans.

In a new series, "Tailgate Taste-off," Business Insider is pitting these chains against each other to uncover the best versions of popular game-day dishes.

Whether you're deciding which chain has the best chicken wings or offers the best value for delivery, this guide will help you make the most of your football season dining experience.

Buffalo chicken wings arguably reign supreme among the most popular game-day foods and are practically synonymous with football season.

A report by the National Chicken Council estimated Americans would eat 1.45 billion chicken wings during the 2024 Super Bowl. Many chain restaurants embrace wings' popularity all football season long with promotional deals, family-sized bundles, and free delivery.

Chains that specialize in chicken wings, such as Wingstop, are also experiencing significant growth. In October 2024, the chain, which focuses its menu on bone-in chicken wings, boneless wings, and other chicken items, announced 38.8% year-over-year revenue growth.

Wingstop has also expanded its presence by opening 273 new locations across the US in the past year, bringing its total number of US restaurants to 2,064 at the end of the third quarter.

We ranked Buffalo chicken wings from five chain restaurants — Applebee's, Chili's, Buffalo Wild Wings, TGI Fridays, and Wingstop — based on taste and value.

Here's how the five chain restaurants' Buffalo wings ranked, from our least to most favorite.

The new nuggets come with a trio of dipping options: Hidden Valley Fire Ranch Sauce, Bell Sauce and Jalapeño Honey Mustard Sauce

Customers have nine opportunities to snag a free burger with any $10 minimum purchase

• The French Laundry is one of only 14 restaurants in the US to hold three Michelin stars.
• Chef Joe Garcia of Hotel Bel-Air spent six years working at The French Laundry in Napa Valley.
• Garcia shared with Business Insider the three most important lessons he learned at the restaurant.

As one of only 14 restaurants in the US to hold three Michelin stars, The French Laundry has become a legendary fine-dining establishment and the crown jewel of the Napa Valley culinary scene.

Under the guidance of Thomas Keller, the restaurant has also been a launchpad for decorated American chefs, including Grant Achatz, Tim Hollingsworth, and Joe Garcia.

Garcia — who was chef de cuisine of the Michelin-starred Manzke in Los Angeles before taking over for Wolfgang Puck as the culinary director of Hotel Bel-Air — recently sat down with Business Insider and shared the most important lessons he learned while working as a sous chef at The French Laundry.

Writing a new menu every day was the ultimate culinary education

The French Laundry changes the menu daily for its 12-course dinner, which ranges in cost from $390 to $425 a person. Garcia told BI that only two signature dishes on Keller's menu always stay the same: oysters and pearls, and coffee and doughnuts.

"I joke that my brain still hurts from trying to come up with a new menu every day because, at a certain point, it gets daunting to not be repetitive," Garcia said. "How many things can you do with a carrot once you've already made a soup, a purée, and a salad? But that's what pushes you, that's what challenges you."

During his six years at the restaurant, Garcia learned "all the different ways and methods of utilizing ingredients and the combinations of ingredients" at The French Laundry, which has helped him throughout his career.

"It's prepared me to where it's now relatively easy to write menus," he said. "Sometimes, the dish writes itself, and there are other times where I get stumped; I get writer's block. But usually, within a day or two, I can work it out."

Nothing beats freshly-picked ingredients

"You get spoiled at The French Laundry because right across the street, we have a garden," Garcia said. "The vegetables wouldn't even see the refrigerator."

Garcia recalled how the chefs were given a daily catalog of what was available from the garden, allowing them to write the menu for the following day. They had to list the exact number of vegetables they needed for every dish so the ingredients could be freshly picked the next morning without anything going to waste.

"You'd write exactly how many carrots you want, exactly how many pea pods, even the microgreens," Garcia said. "Then they were harvested the morning of."

Being able to work with such fresh ingredients changed the way Garcia thought about food.

"That same carrot or microgreen — if for whatever reason we had too many and put some in the fridge — if you tasted it the next day, it just wasn't as good as being hours out of the ground," he said.

Since Garcia doesn't have his own garden at the Hotel Bel-Air, he goes to the Santa Monica farmers market twice a week — every Wednesday and Saturday — to get the freshest ingredients possible.

"I speak to the farmers directly. They have things to taste. We talk about what's coming and what's going out of season," Garcia said. "That's why it's so valuable for me to physically come down here and have a relationship with the farmers because, in the end, whatever I put on the plate is going to be either great or OK. I want it to be great."

Mentorship is integral to any successful kitchen

Garcia's biggest takeaway from The French Laundry wasn't the plating, the sauces, or even the food; it was the importance of good mentorship, training, and systems in the kitchen.

"If you have those things in place, and they're solid and they're bulletproof, the food almost comes second," Garcia said.

"There still needs to be talent. There still needs to be vision," he told BI. "But my biggest takeaway is the importance of setting up a kitchen properly and mentoring the team so that they make your life easier. That's where everything just kind of falls into place."

Garcia said he knows a kitchen has succeeded when the entire team can perform at a high level — whether or not the head chef is present.

"That is what truly makes The French Laundry and all other restaurants that operate at that same level," he added.

The fast food chain also announced the return of another sweet treat that's back by popular demand: BK Churro Fries

The chain restaurant is offering "Bow-GO" deals throughout December on tons of its menu items, including the Breakfast Baconator, Dave’s Single and Saucy Nuggs until Dec. 22

The 1988 buddy-comedy action flick "Midnight Run" had an unexpected impact on the restaurant industry. While the romp about a bounty hunter transporting an accountant across the country didn't make a box-office splash, one line stuck around.

"A restaurant is a very tricky investment," the accountant, played by Charles Grodin, tells the bounty hunter, played by Robert DeNiro. DeNiro's character dreams of opening a coffee shop with his big score, but the accountant shuts him down: "More than half of them go under within the six months."

The idea that restaurants are a bad investment predates the film, but the quote lodged in people's minds. Over the past 20 years as a cook, restaurant critic, and food writer, I've heard Grodin's risk assessment quoted repeatedly, almost verbatim. But if restaurants really are a lousy investment, then why would private-equity firms be dumping billions into the sector? Data from PitchBook found that private-equity investments into fast-casual restaurants grew from $7.7 million in 2013 to $231 million in 2023 — a nearly 3,000% increase.

In 2024 alone, Blackstone purchased 1,400 Tropical Smoothie Cafes and a majority stake in Jersey Mike's — deals that gave the chains multi-billion-dollar valuations. Sycamore Partners also bought 250 Playa Bowls locations. Before its IPO in 2023, the Mediterranean eatery Cava raised nearly $750 million from private investors. Meanwhile, SoftBank Vision Fund has pumped hundreds of millions of dollars into restaurant tech over the past decade.

All that cash has led to a boom in places like Chipotle, Shake Shake, and Sweetgreen. Between 2009 and 2018, the number of fast-casual restaurants in America doubled, while sales have nearly tripled. Meanwhile, the amount of money Americans spend eating out has jumped by nearly 60% since 2009. That doesn't exactly sound like a lousy investment.

The trouble is that private equity has a knack for destroying businesses. Red Lobster declared bankruptcy earlier this year after 10 years under private-equity management, Toys "R" Us famously shut down following a private-equity takeover, and even hospitals have struggled after private equity got involved. The cash infusion to wannabe chains and franchises has also made it harder for independently funded restaurants to compete for customers, real estate, and staff. When the gravy train stops, fast-casual restaurants are going to be in trouble.

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To understand why private equity is pouring money into restaurants, we have to start with the appeal of the fast-casual model. In some ways, it's the golden mean of restaurants. You can charge twice as much for a meal at a fast-casual spot as you can at a fast-food joint. In Manhattan, a Burger King cheeseburger costs $3.40, whereas a Shake Shack burger will run you $7.79. But when you look at the overhead costs, there isn't much difference. Both restaurants staff a similar number of people and rely on similar ingredients. Chipotle may offer a burrito, a bowl, a quesadilla, and a salad, but it's all more or less the same ingredients: beans, corn, salsa, cheese, and basic proteins. The limited menu enables both fast-food and fast-casual restaurants to be efficient, keep costs down, and avoid losses from food waste and labor. And since fast-casual spots appear to be the nicer restaurants — with gourmet ingredients like brioche buns, healthy-sounding options, and claims of sustainable sourcing — they can charge more. If price and speed aren't priorities, many people would prefer to grab lunch at a Chipotle than at a Taco Bell.

The model also has an edge over sit-down restaurants, which have struggled in recent years. "Casual dining proper is not doing so well," Alex M. Susskind, a professor of food and beverage management at Cornell University, says. "Fast casual has provided consumers with a better meal experience that's equal to, or in some instances better than, a casual-dining restaurant, with less of a time and financial commitment."

The food is just as good, but the service is much faster. He says that's helped make the model a better investment than a place like Applebee's. Thanks in part to those higher profit margins, one restaurant analyst said it takes 18 months for a Chipotle to pay back buildout costs, compared to five years for a Cheesecake Factory.

That's what's making the investments in these businesses attractive. Because a lot of the weaker players have been weeded out.

"PE is investing money in the fast-casual market because the economics of a fast-casual concept is much better than any other type of restaurant concept," says Chris Macksey, the CEO of Prix Fixe Accounting, which specializes in hospitality. "Profit margins are anywhere from 10% to 15% as opposed to a full-service restaurant, which is 5% to 8%. Fast casual is just a far more scalable concept."

Scalability is really the brass ring. Investors in fast-casuals aren't buying restaurants; they're buying the potential growth of restaurant brands. Susskind says the boom reminds him of the late 1990s when casual-dining brands like Applebee's, TGI Fridays, and Olive Garden were taking off. He sees the recent shutdown of some of those chains — such as TGI Fridays, Red Lobster, and Smokey Bones — as a market correction for their overexpansion.

"That's what's making the investments in these businesses attractive. Because a lot of the weaker players have been weeded out," Susskind says about fast-casual restaurants. The frenzy has also been encouraged by the successful IPOs of companies like Sweetgreen in 2021 and Cava in 2023. Seeing Cava's stock grow by nearly 250% since its IPO has left investors searching for similar success.

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While Sweetgreens and Dave's Hot Chickens are popping up across the country, independent restaurateurs are often left scrambling — not even for a piece of the pie, but for the crumbs.

Tracy Goh is the chef and owner of Damaran Sara, a two-year-old Malaysian restaurant in San Francisco, home of some of the most expensive commercial real estate in America. She's experienced landlords' preferences for fast-casual chains over small businesses like hers. "Especially for me, because it's my first restaurant. I don't have data to convince them that I can stay on a lease as long as they are likely to," Goh says. "They have a preference for the franchises or the big names."

A landlord's job is to generate money from their property. Their business isn't about enriching their community; it's about finding the most reliable tenants who can pay the most rent. In the restaurant real-estate space, that often means fast-food and fast-casual brands backed by major investment firms.

When small-time restaurants get left out of the real-estate market, diners are left with a food scene that increasingly looks and tastes the same.

"If you're Chipotle or Shake Shack, you may decide to take a lease above market. You can afford it because you're privately funded," says Talia Berman, a partner at the hospitality advisory firm Friend of Chef and an expert in New York's restaurant real-estate market. "You beat out the competition because you don't care how much money you make in that space because it wasn't meant to be profitable based on the unit economics. It's part of a larger strategy."

That strategy is all about growth, she says. The primary goal of investment-backed restaurants is to expand quickly. "They're typically barreling toward an exit. So they're looking to get purchased by Nabisco or Darden or Levy or one of these huge restaurant conglomerates. And they need to show distribution — that they're operating in many states and that they have high top line," Berman says, referring to high sales volume.

A location that can gross $2 or $3 million in a year can demonstrate to a potential buyer that the eatery is successful — even if a high rent lowers the average unit profit margin. "They're thinking short term. It's a private equity mentality," says Berman.

Investment-backed restaurants also have a timing advantage over smaller shops. When a developer begins work on a new building that might lease space to a restaurant — a strip mall, food hall, or multipurpose apartment complex for instance — it's usually working on a multiyear timeline. Moshe Batalion, the vice president of national leasing for RioCan, one of Canada's largest real-estate-investment trusts, told me the firm starts thinking about who to lease to before it even breaks ground on a new property. Leases might be signed years before the space is even ready for move-in. Independent restaurateurs typically can't plan for a restaurant that won't open for two to three years.

"For independent operators, the real disadvantage is access of capital," Susskind says. "If they have access to a decent level of capital, they can grow, open more units." For chains, that's easy to do. But, he adds, "if I'm an independent, I don't know where I'm going to get $500,000 to ink a deal and build a restaurant."

When small-time restaurants get left out of the real-estate market, diners are left with a food scene that increasingly looks and tastes the same.

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Thomas Crosby, the CEO of Pal's Sudden Service, a Tennessee-based chain of 31 burger shops, is all too familiar with the downsides of private equity. It's why he has eschewed outside investment. Millions of private-equity dollars might help triple the number of Pal's locations in five years — but could the chain continue to train and retest staff to remember that the perfect french fry is 3.7 inches long?

"As soon as you start taking investments or go public, you confuse your mission," Crosby says. "It becomes, what metrics can I do to wow stockholders instead of wow customers? And I think that's how so many companies get sideways. It's kind of like cars: You drive down the interstate, and you cannot hardly tell one brand from another. It becomes so homogenous." He adds: "That's what happens in the restaurant industry."

Chasing the success of another restaurant chain means everyone just tries to copy everyone else. "To please the stockholders or investors, they've got to be all things to all people," he says. By maintaining control over his operations, Crosby says, "We don't owe people money. We don't lease land. We have zero debt."

Since the early 2000s, private-equity firms started taking on a bigger role in the companies they'd invested in; these firms didn't just expect returns down the line, they began telling companies how to achieve those goals. This was good for innovation and safety, but bad for job creation and wages, with "sizable reductions in earnings per worker in the first two years post buyout," professors from Harvard and the University of Chicago's Booth School of Business wrote in a 2014 research paper.

As soon as you start taking investments or go public, you confuse your mission.

In the long run, private equity often leaves companies worse off. In 2019, researchers found that public companies that are bought out by private-equity firms are 10 times as likely to go bankrupt as those that aren't — a finding that complicates the argument that companies like Toys "R" Us closed simply because of market forces. Similar to the casual-dining boom before it, Susskind, the Cornell professor, believes that the investment boom in the fast-casual sector will eventually lead to a bust.

Already, the graveyard of private-equity-backed restaurants is growing. BurgerFi, which has 93 locations and 51 pizza subsidiaries, primarily in Florida, received $80 million in investments just a few years ago. But despite last year's plan to update the chain's stores, menus, and technology, the investment has largely transformed into debt. The company defaulted on $51 million in credit obligations this year, and in September, it filed for bankruptcy.

Between 2015 and 2019, Mod Pizza received a total of $334 million in private-equity investments, which enabled the brand to grow to 512 locations across Western states, with over 12,000 employees. In 2019, the firm boasted of being "the fastest-growing restaurant chain in the United States for the past four years," with a plan to hit 1,000 locations in five years. The rapid expansion outpaced realistic sales growth, and earlier this year, the company closed over 40 locations.

Similarly, Rubio's Fresh Mexican Grill, founded in 1983 in California, was acquired by Mill Road Capital in 2010 for $91 million. The new ownership updated the name (to Rubio's Coastal Grill), the interior design, and the menu. Renovations at each location cost about $200,000. The chain ended up declaring bankruptcy twice: once in 2020 and again earlier this year. Though the company attributed the first filing to pandemic lockdowns, it was already struggling to maintain its growth and stay in the green prior to 2020. When it closed more restaurants earlier this year, some employees found they were unable to cash their final paychecks.

Even some of the most visible success stories of investment-based growth haven't borne fruit. Sweetgreen, "the Starbucks of salad" that was heavily backed by venture capital before its IPO, grew from one location in 2007 to 227 this year, with plans to open another 30 a year — though the company still hasn't seen a profitable year. The chain lost over $26 million last year.

At some point, the market taps out and there isn't room for more growth. Americans are already spending 42% more money on dining out than they are on groceries.

Berman says that the high volatility creates opportunities. For one, when a cash-rich restaurant bails on a retail location, it becomes available as a turnkey space, complete with HVAC, grease traps, and floor drains. Berman's company recently made a deal for a popular food brand to build out a research kitchen. It's designed to be an experiment, but they signed a 10-year lease. "Believe me, this place is not going to be around in three years, I promise you," she says. That leaves the door open for other entrepreneurs to take over.

In other words, don't get too attached to the Sweetgreen down the street. It may take longer than six months for private-equity-backed restaurants to go under, but there's a good chance your new fave won't be around in a few years.

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Corey Mintz is a food reporter focusing on the intersection between food, economics, and labor. He is also the author of "The Next Supper: The End Of Restaurants As We Knew Them, And What Comes After."

The couple announced the major relationship milestone on Wednesday, Dec. 11

• My family of four dined at The Melting Pot, a fondue chain known for its melty cheese and chocolate.
• Our four-course meal took two hours and included three rounds of fondue, a salad, and drinks.
• We spent $344 after tax and a 20% tip, which felt worth it for the experience we had with our teens.

As a mom of two teens, I find it's becoming increasingly rare for my entire family of four to sit around a dinner table together.

My kids have their own social lives and busy schedules, but going out to eat as a family can still bring us all together. So, on a rare night when all of our calendars were open, we headed to The Melting Pot for a four-course fondue dinner.

My teens loved visiting the fondue chain when they were younger, though all I remembered about our previous visits was that the cheese was delicious and our dining experience took several hours.

With that in mind, we headed to our nearest location about 40 minutes from home in Melbourne, Florida.

Here's what it was like to dine at The Melting Pot with our two teens.

• Casual-dining chains understand the importance of embracing football season to attract customers.
• We tried chicken tenders from five chains to determine the best option for game day.
• Chili's and Buffalo Wild Wings impressed us the most with their crispy and customizable tenders.

Football season is here, and restaurant chains are stepping up to serve crowd-pleasing tailgate favorites.

In a new series, "Tailgate Taste-off," Business Insider is pitting some of these chains against each other to determine which makes the best versions of popular game-day foods.

If you're wondering what to order the next time you catch the game at a local Chili's or Buffalo Wild Wings, or if you're uncertain which chain offers the best value when ordering in, this guide will help you make the most of your football season dining experience.

Chain restaurants know the value of embracing football season to attract customers, from offering family-style and game-night combos during football season to leaning into commercial advertising during televised games.

For the first edition of "Tailgate Taste-off," we ranked chicken tenders from five chain restaurants — Applebee's, Chili's, Buffalo Wild Wings, TGI Fridays, and Wingstop — based on taste and value.

Here's how the five chain restaurants' chicken tenders ranked, from our least to most favorite.