Franchises built around trendy menus plan to stick around for the long haul.
Emerging concepts explore the pros and cons.
Brands can find a foothold in the U.S. with the right domestic partners.
The classic chain is offering a quartet of new rewards to drive expansion—but do hefty financial incentives really work?
For some restaurants, experienced, multi-concept operators are most desirable, but others seek exclusive relationships.
In these contentious times, brands have the opportunity to react to issues—or at the very least, support their consumers.
Everyday people have built massive followings thanks to social media; here’s how restaurants can work with foodie influencers.
There’s no one right way, but due diligence and flexibility set brands up for success.
With American Airlines now serving select items from Zoës Kitchen, the sky is the limit for in-flight fast-casual fare.
In many ways, the restaurant industry is tailor-made for special-needs workers.
Why these celebrations are the ticket to nailing a first impression.
A look inside the health world's new favorite trend.
Consumers are pickier about what they put on their plates, but indulgent dishes still have a place in quick service.
Fair workweek regulations, also known as predictive scheduling laws, are cropping up across major cities. Here’s what your restaurant needs to know.
For many owners, expanding from one restaurant to two can be the greatest growth challenge. Here’s how to do it right.
Despite the buzz around Sweetgreen’s cashless move, brands aren’t jumping on the bandwagon.
Initially reluctant fast casual restaurant brands are finding the upside to franchising.
While technically loss leaders, built-in specials can drive business and ultimately lead to more customers.
Products like fresh produce and raw ingredients present a unique set of issues.
Gen Y gets a bad rap, but its members are bringing innovation to the C-suite.
Brands are connecting with guests on another level thanks to fan-generated content.
Travel destinations and transit centers can be fruitful ventures for nimble, adaptive quick-service brands.
Cutthroat competition gives way to collaborative success that uplifts not only individual brands, but also the industry overall.
While not technically a measure of healthfulness, transparency carries a perception of well-being for conscious consumers.
Brands are increasingly putting their dieticians front and center.
Teen patronage at limited-service restaurants has plateaued, but operators can still attract this consumer base—with a little effort.
The restaurant downtrend will likely continue through this year, but brands can take steps to safeguard their growth.
B Corp and Benefit Companies redefine what it means to be profitable.
Recent breaches at Wendy’s spotlight security shortcomings in the restaurant industry.
Quality appliances are key to any restaurant operation, which is why operators shouldn’t avoid the cost.