Charlie Pogacar
Creating Craveable Menu Items with Versatile Sauces
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.
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.
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.
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.
How a Trio of San Fran Restaurants Survived the Crisis
Emerging concepts have been most vulnerable in the COVID-19 pandemic. Here’s how a few in San Francisco—the U.S. city under lockdown the longest—have managed to remain afloat.
Communication Leads Franchisees through Crisis Times
In the midst of the most chaotic season the industry has ever faced, clear communication between franchisors and franchisees has only grown in importance.
Health and Wellness Brands Find their COVID-19 Purpose
These chains were uniquely suited for a viral pandemic. Tastefully getting that message out was a separate challenge.
Portillo's Has Doubled Down on Drive-Thru and Delivery, and It's Working
The iconic 62-unit brand reported just a 20 percent dip in overall sales.