Why healthy works in restaurants, but only to a point

Can healthy be a draw in the restaurant business?This week’s episode of the Restaurant Business podcast The Week in Restaurants looks at the closure of Clover Food Lab, the 11-unit chain that at one point seemed destined for big things. We examine what this says about the plant-based meat trend and what it says about demand for healthy options in restaurants. Cava’s sales took off last quarter, we talk about that chain and why it was able to do so well.Coco’s and Shari’s filed for bankruptcy, continuing a tough trend for legacy family-dining chains. On Tech Check, Joe Guszkowski talks Starbucks and AI.On Technomic Talks, Lizzy Freier discusses limited-time offers.And a bonus look at top CEOs in the restaurant business.Sign up for CREATE 2026: ⁠https://informaconnect.com/create/?utm_source=skot&utm_medium=radio&utm_campaign=create26⁠Want more from Jonathan Maze?⁠https://www.restaurantbusinessonline.com/profile/jonathan-maze⁠Tik-Tok @jonathandmaze⁠https://www.restaurantbusinessonline.com/article/deeper-dive⁠ Want more from Lisa Jennings?⁠https://www.restaurantbusinessonline.com/profile/lisa-jennings⁠Tik-Tok @jenningsswaine Want more from Joe Guszkowski?⁠https://www.restaurantbusinessonline.com/profile/joe-guszkowski