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  • BurgerFi's plant-based burger.
    A New, Transformational Era Begins at BurgerFi
    A pizza held in a wood-fired oven.
    How Smokin' Oak is Building its Own Pizza Category
    Little Caesars pepperoni pizza.
    Little Caesars' Development Journey Takes Aggressive Turn
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      Charlie Pogacar

      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 realize. 

      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.

      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.

      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 winners.
      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.

      Employee posting COVID-19 sign in window

      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.

      Cousins Subs curbside delivery

      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.

      Robeks customer drinking juice

      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 drive thru employees pose for a photo.

      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.

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    Food

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    • Marc Halperin: Resident F&B Expert
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    • Start to Finish: What Inspires Execs
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