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How to Take a Health-Minded Approach to Brunch
Health-minded operators and chefs take aim at the most indulgent daypart.
20 of the Most Influential Restaurant Leaders
These luminaries are some of the industry’s top change-makers of the last two decades.
Tips for Bootstrapping Your First Restaurant
How start-up entrepreneurs are taking a creative approach to get their businesses off the ground.
How Brands Can Deliver on the Good-Food Promise
As claims of miracle ingredients and nutritious products abound, restaurants must toe the line between promoting and overpromising.
At McDonald's, Are Customers Still Lovin’ It?
McDonald’s is struggling to stay competitive in a changing U.S. market.
The Value-Driven Equation of Fast Casual
Consumers are demanding better-quality foods, but are they willing to pay the extra cost?
Why Restaurants are Still Saying No to GMO
Amid consumer skepticism, limited-service restaurants can attract higher-income diners with non-GMO options.
Can Lab-Grown Meat Feed the World?
Test-tube grown meats and imitation animal proteins present an eco-friendly alternative that could find traction in the restaurant community.
Chatbots Are Changing How Customers Order
Major players like Taco Bell are investing in chatbots to better engage customers.
Have It Your (Allergen-Free) Way
Brands going the extra mile on food allergies stand to gain lifelong customers.
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Mrs. Winner’s Chicken & Biscuits Launches Loyalty Program
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