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.
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.