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  • Blaze Pizza employee handing food through a drive-thru.
    Blaze Has New CEO, but Same Cult Following
    Pat Martin.
    Legendary Pitmaster Pat Martin Comes Back Swinging
    Pal’s Sudden Service exterior.
    Pal’s Success and Longevity is Anything but Sudden
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      Charlie Pogacar

      Mobile-Ordering-C-Stores
      Report: Convenience is King in the World of Quick-Service Mobile Ordering

      A new study reveals what consumers want—and a surging rival to quick-service restaurants in the mobile ordering space.

      Quick-Service-oil-management
      The Oil Vendor Teaching You How to Buy Less Oil

      There are several tips and tricks the company shares that can help extend fry life.

      Restaurant-management
      How These 3 Growing Franchise Brands Are Conducting Better Site Visits

      Growth called for new ways of upholding consistency.

      Brakebush-chicken-lead-slide
      4 Quick-Service Chicken Trends to Watch

      If the Chicken Wars proved anything, it’s that the American appetite for the protein knows no bounds.

      Burke Hero

      Why Plant-Based Foods Work Now More Than Ever

      56 percent of consumers are trying to eat more plant-based foods. This may be a brighter prospect than chefs...
      LWHero

      One Operator’s Secret to Consistency, and Keeping Kitchen Staff Happy

      Chef Andrae Bopp was surprised how much his kitchen staff loved a simple switch he made.
      MHH-Hero

      Hot Honey is Up 187 Percent. Here’s Why

      A look at how different brands are leveraging the unique condiment’s versatility.

      Taking Back Time

      The deck is stacked against restaurant operators. For one, there is the labor crisis that is forcing brand leaders to get creative in order to find new employees. Then there is the fact that the industry lost 20 percent of its revenue last year, as was widely reported, but now diners are flocking back to restaurants ill-prepared for their presence. The list goes on, but suffice to say running a restaurant has never been more difficult.

      Rich's Slideshow Hero

      39 Percent of Diners Want More Plant-Based Items. Here's What That Means For Restaurants

      This movement goes far beyond the burger.
      Red Gold Hero

      Creating Craveable Menu Items with Versatile Sauces

      How red sauces are helping chefs build on-trend menu...
      Preparing to go orders

      Can Nontraditional Restaurants Make a Post-COVID Comeback?

      Despite taking a huge hit in 2020, brands with robust nontraditional franchising operations could be uniquely suited for whatever comes next. 

      Chipotle food being delivered

      Restaurants Make the Quick Pivot to Off-Premises

      It was already the trend to watch in foodservice. But the brands that were able to quickly adapt to the off-premises-only model have fared the best during the pandemic.

      Concept design for KFC drive-thru

      Smaller Footprints, More Drive Thru: Restaurant Design in a COVID World

      Design that prioritizes off-premises ordering—such as smaller stores or additional branding in the drive thru—was already becoming popular. Now it’s necessary.

      Dickey’s Barbecue Pit franchisee donating food to local hospital

      Restaurant Franchising in the New COVID-19 Frontier 

      How franchisors are helping their franchisees untangle a web of rules and regulations that exists post-coronavirus.

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