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Is Fast Food Still a Teenage Dream?
Teen patronage at limited-service restaurants has plateaued, but operators can still attract this consumer base—with a little effort.
How Restaurants Can Survive the Economic Downturn
The restaurant downtrend will likely continue through this year, but brands can take steps to safeguard their growth.
The Purpose-Driven Profit Model
B Corp and Benefit Companies redefine what it means to be profitable.
The New Cyber Strategy
Recent breaches at Wendy’s spotlight security shortcomings in the restaurant industry.
Equipped to Succeed
Quality appliances are key to any restaurant operation, which is why operators shouldn’t avoid the cost.
How to Get the Right Balance with Operating Costs
As the wage debate rages on and food prices rise, operators are re-examining their operating costs.
Don't Overlook This Labor Demographic
As demographics shift, restaurants can expect to hire more second-career employees and seniors.
The Great Outdoors
Restaurants are enhancing their allure with outdoor seating, patios, and pet-friendly venues.
Looking the Part
Fast casuals leverage design elements to communicate their premium quality.
Shiny and New, Tried and True
Limited-time and seasonal offerings can spice up the menu and gauge customer interest in new flavors.
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