The 20-unit chain is protecting its brand values during expansion.
For the off-beat Mexican chain, it's all about the message.
The two iconic brands are going solo in hopes of continued growth and differentiation.
Inside the revitalization process bringing one of America's most iconic fast-food chains back into the national picture.
Savvy customers will notice if there's disconnect between your restaurant and its food.
The veteran actor and comedian has created a hit concept based on his roots. Is expansion up next?
The brand has plans to open more than 100 counter-service locations in the next few years.
As retail stores around the country struggle, the company hopes an elevated grab-and-go experience will keep guests shopping in the store.
From free coffee to education benefits, quick-service restaurants can promote longevity by investing in their employees.
Robots flipping burgers. Machines delivering food. Is this just the beginning of a bold new frontier in foodservice?
Chefs Cycle, now in its third year, unites professionals for a personal and physical challenge—all for a good cause.
Leaders like Yum! Brands and Starbucks are paving the way for a more progressive future.
Thanks to platforms like Snapchat and Facebook, consumers are becoming more open to technology-driven ordering.
Will consumers adopt voice-activated technology as quickly as they did mobile? Some major brands are banking on it.
The classic chain says it's nearly two-thirds of the way done with its brand relaunch, which courts to millennials as well as devoted long-time fans.
Executive champions new Grilled Dogs as most important product launch since ’70s.
Fast-casual leader showcases more nutritious menu items.
Former Del Taco CMO-turned-franchisee works with the local community and the larger brand to better serve those in need.
The National Restaurant Association Educational Foundation’s Restaurant Neighbor Awards honor brands that go the extra mile for their communities.
How to measure the return on your philanthropic investment.
Supermarket and C-store chains pose more of a threat to the quick-service industry than ever before.
A Moe’s franchisee offers his tips on building a loyal customer base through monthly fundraisers.
Multi-brand franchisee Tony Lutfi reveals his equation for franchising success.
Dunkin’ Donuts franchisee Vik Patel shares how he transitioned to the full-service segment with a craft-beer brand.
Handel’s Ice Cream & Yogurt franchisee Paul Danylik shares how he turned his restaurant into one of the most profitable units in the system.
Toppers franchisee Jon S. Crowe discusses how a father-son business dynamic contributes to growth.
An El Pollo Loco franchisee talks about how his experience in real estate informed his growth as a quick-serve operator.
Bruster’s franchisees Colleen and Bret Wagner use their software skills to contribute an operating system for the whole franchise.
A Del Taco franchisee shares how his experience as a brand executive helped him revive poor-performing units.
A Tim Hortons franchisee shares how he grew the Canadian brand in the U.S. with some help from loyal employees.