Pasta joints have discovered a new way to get millennials to the table: fast casual.
Counter-service restaurants add gourmet retail experiences in a bid to be more things to more people.
Burgers, fries, and soda take a back seat to vegan chili, baked sweet potato fries, and organic milk in today’s kids’ meals.
Consumer demand for convenience boosts mobile apps, kiosk tech at the major quick serves.
More limited-service chains are focusing on mindfulness as a way to meet consumer demand for health.
Some 14 percent of publicly traded operations with a market value of at least $100 million have attracted an activist shareholder.
Millennials are forcing chains to look at opportunities in new dayparts.
These are some of the major trends operators can expect in the year ahead.
As the year comes to a close, we take a look back at the biggest changes in limited service.
As the debate over Donald Trump's labor secretary nominee rages on, one thing is becoming clear: having one of their own in office excites restaurant operators.
Protein prices are down and inventory is up. Why now might just be the best time ever to buy meat.
After last year's closure of all 22 pastry shops, many people thought they had seen the last of the celebrated croissant-creating brand.
Recent data shows that consumers, including millennials, still care about the brand. They just need a reason.
More restaurants are changing hands these days. Here’s why.
From burritos to pizza to fro-yo, it's becoming clear that quick-service operators can no longer ignore the future of delivery.
Restaurants around the country embrace yoga as a critical component to their lifestyle image.
At the Chicago Athletic Association, Shake Shack's famous burgers and fries can now be delivered right to a guest's hotel room door.
Operators capitalize on NFL, NCAA games with food, promotions, and atmosphere.
This social media tool is the best way to reach young consumers.
Led by Chick-fil-A, the chicken category is flying past burgers, pizza, and Mexican.
Fast casuals are embracing poke, a raw fish dish that some are calling the next sushi.
McDonald’s ingredient cleanup could force the fast-food industry to follow.
A new fro-yo vending machine signals the potential rise of robotic operations.
Consumers and operators alike are growing anxious about the economy. Here’s what you need to know.
New food hall brings collective of fast casuals from local chefs.
Loyalty programs make the big move into smartphone ubiquity.
Sandwich giant doubles down on digital in attempt to lure Millennials.
New overtime rule could force restaurant owners to change salaried workers to hourly.
Food courts are being changed into more upscale food halls across the country.
Chef-developed brand Starbird offers premium fried chicken.