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  • 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
    Chipotle drive-thru.
    Chipotle Wants to be Clear: It Isn’t Opening Drive-Thrus
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      Sam Oches

      COVID-19 pandemic instruction sticker on a restaurant table in Japan
      How COVID Impacted the International Restaurant Market
      It’s easy to forget that the pandemic has been a global crisis.
      Sonic Drive-In new Delight prototype
      Sonic Drive-In Blasts into the Future
      COVID transformed the chain's operational niches into innovation.
      Hopdoddy accommodating the massive swing to curbside and takeout
      Thanks to COVID, Digital Potential is Now Limitless for Restaurants
      Restaurants were already adopting new digital tools.
      CO-CEO Aj Kumaran (left) and founder Todd Graves
      How Raising Cane’s Was Built to Last
      The brand had its best year yet in 2020, despite the pandemic.
      Hopdoddy accommodating the massive swing to curbside and takeout

      Thanks to COVID, Digital Potential is Now Limitless for Restaurants

      Restaurants were already adopting new digital tools before the pandemic. But COVID-19 forced years’ worth of innovation into a few months.

      CO-CEO Aj Kumaran (left) and founder Todd Graves

      How Raising Cane’s Was Built to Last

      The brand had its best year yet in 2020, despite the pandemic. Its leaders say the company’s culture is to thank. 

      Fields Good Chicken founder Field Failing

      15 Ways Fast Casual Will Change in a Post-COVID World

      For a lot of fast casuals, 2020 proved to be tale of two halves.
      Premium burger restaurant chain embraces takeout model during pandemic.

      This Better-Burger Bar Has Become an Off-Premises Believer

      The upscale fast casual only did 12 percent of its sales via off-premises prior to the pandemic. But the last year has forced it to reconsider its approach for the long-term.

      JJ Johnson, Fieldtrip

      How COVID-19 Saved This NYC Fast Casual

      Chef JJ Johnson opened the rice-bowl fast casual FieldTrip a few months before the pandemic. The crisis might have saved the restaurant. 

      MOD Pizza employs many second-chance workers

      Restaurants Put Employees First in COVID Response

      It's been a highly unusual and stressful season.

      SAJJ’s Mediterranean's side items

      Where to Turn for Menu Innovation? Try Getting Creative with Sides

      Portability and comfort take center stage during COVID-19.

      Houston fast casual Sweet Paris offers cafe food in Instagram friendly restaurants.

      Fast-Casual Franchise Bets Big on Crepes

      Sweet Paris Crȇperie & Café wants to take its European bistro experience to more American markets.

      LA based fast casual Dog Haus survived covid with help from virtual brands.

      How Virtual Brands Saved This Fast Casual in 2020

      Dog Haus sales took a massive hit last spring. But the brand’s pivot to proprietary virtual concepts brought the system roaring back to life.

      Burger King rewards platform homepage.

      Burger King Testing New Loyalty Program

      Point-based Royal Perks will be available through the brand’s digital platforms.

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      The five times weekly e-newsletter that keeps you up-to-date on the latest industry news and additions to this website.

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