The fast casual is ready to pop the lid off its global growth.
Bob Bafundo is stepping into a principal executive officer role.
The fast-food chain will launch the service at 200 restaurants to start.
The operator continues to trim its corporate unit count.
After one year at the helm, the fast casual's CEO is still finding fresh ways to transform the brand.
Traffic doesn't appear to be coming back anytime soon.
The sandwich chain plans to update thousands of units by the end of 2020.
Workplace happiness is the key to retention. And it's more important than ever.
The classic brand is now Mimi’s Bistro & Bakery.
The chain is taking on a multi-faceted transformation plan.
The prototype provides a better Firehouse Subs experience.
Breakfast and dinner strategies could turn the fast casual into an all-day giant.
Where do the opportunities lie?
A look at the Harris Poll's picks for the best fast-food brands in America.
Jenny Brynteson took a struggling unit and turned it into one of the company's most successful.
The Tex-Mex chain has a new leadership team—and plan for expansion.
The 'Marrot' is turkey shaped like a carrot.
The fast casual continues to invest in retention.
Customer satisfaction will always be vital to driving future sales.
The fresh-beef initiative is paying off big.
Growth is coming via digital. But the old ways still work, too.
The investment suggests the pizza chain still has a ways to go.
The company added the better-burger brand to its expanding portfolio.
Dinner only accounts for roughly a quarter to a third of the fast casual's sales.
As sales heat up, the labor battle does, too.
Papa John's and NBA great Shaquille O’Neal are just beginning their partnership.
The NBA legend is also receiving 87,136 shares of stock, valued at roughly 4.4 million.
Where should your restaurant brand begin? And what matters most?
The Dobson Family, who founded the company, will hold a minority ownership position.
The legacy chain wants to kick up expansion.