It’s hard to discuss the relationship between fast food and low-income consumers without raising eyebrows and, in some cases, inviting controversy.

Turnover has long been a pain point for restaurants, but low unemployment rates, coupled with the rise of the gig economy, have added a new sense of urgency.

Long before keto and paleo, flexitarian and pescatarian, grain-less and gluten-free, there was the original alternative diet: vegetarian.

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The Future of Dining

As off-premises business continues to capture a greater share of restaurant orders, the industry conversation has focused on the merits (and drawbacks) of partnering with third-party delivery servi

The limited-service restaurant industry is known for its fast-paced evolution and fads that come and go.

Just two months ago, Chipotle unveiled its Plant-Powered Lifestyle Bowls with both vegetarian and vegan iterations.

For much of the past decade, millennials have been portrayed as nonconformists—a departure from the behaviors and preferences of previous generations.

As ironic as it may be, there is something quintessentially timeless about limited-time offers.