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.
As the wage debate rages on and food prices rise, operators are re-examining their operating costs.
As demographics shift, restaurants can expect to hire more second-career employees and seniors.
Restaurants are enhancing their allure with outdoor seating, patios, and pet-friendly venues.
Fast casuals leverage design elements to communicate their premium quality.
Limited-time and seasonal offerings can spice up the menu and gauge customer interest in new flavors.
Whether retiring or moving on to new pursuits, the day will come when it’s time to sell your business. Here’s what you need to know.
Healthy chain Freshii enlists tech companies to improve everything from menu and payment to refrigeration and seating.
Restaurants are increasingly borrowing a tech mindset and methodology to drive their brand.
The next generation of veterans-turned-franchisees boasts tech skills and a healthier approach to food.