The Attempted Assassination of Donald Trump

If you dine out regularly, you might have noticed some changes in restaurants over the past few years. Perhaps you’ve found yourself ordering at a counter, scanning a QR code to see the menu, or eating … a lot more soft serve. These changes aren’t just trends. Brett Anderson, a New York Times food reporter, says they are restaurant owners’ desperate attempts to stay afloat in an industry in crisis. According to a report from the National Restaurant Association, 42 percent of restaurant owners said they weren’t profitable in 2025. Many of them were at serious risk of closing. In this episode of “The Sunday Daily,” Brett talks with our host Michael Barbaro about the economic realities that are forcing businesses to rethink the entire concept of a restaurant, including a radical experiment at one Minneapolis diner that stopped charging for food entirely.

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