What this year’s biggest headlines mean for the future of the limited-service industry.
Accessibility is the key to the fast-casual leader's rapid innovation.
Amid closures, consolidations, mergers, and acquisitions, the once-surging fast-casual category is no longer the surest bet in town. Has it lost its mojo?
From menu innovations to store designs, the chain says it will emerge from recent closures a better company.
Legacy and newcomers alike are discovering growth opportunities.
There's a reason it's the new norm in the quick-service industry.
As delivery becomes an industry requirement, restaurants are looking at other ways to win takeout.
Operators have banded together to address growing concerns.
Restaurants are finding on-the-go opportunities beyond the automats and snack machines of yore.
It was another active year for the restaurant sector. Here were some of the biggest takeaways.
In-house or third-party? Uber Eats or DoorDash? There are a lot of decisions for operators to make when it comes to delivery, but only one certainty: Staying out of the market is a mistake.
Brands update their loyalty programs as more customers use mobile and online ordering platforms.
Some limited-service brands are dropping their discounting programs as they promote a more premium brand experience.
Recently mandated tariffs could affect foodservice in the near future and beyond.
Industry experts weigh in on what’s changed during the Trump administration—and what’s at stake in the upcoming midterm elections.
GDPR will not only affect large, international chains; it could also be a sneak peek to greater data regulations down the road.
Third party. Self-delivery. What's the right solution? Does one currently exist?
Blockchain technology could shake up the restaurant industry, but has its potential been overhyped?
How the burger chain is building a loyal following with a brand voice all its own.
For brands specializing in fresh ingredients, food safety comes at a higher cost.
In the latest round of value wars, everyone is scrambling to carve out their own niche.
Brands look to new menu platforms to increase off-peak traffic.
In the wake of major executive changes in the industry, here’s how limited-service brands should transition from one CEO to another.
Breakfast? New value deals? Whatever the changes might be, experts expect them to be significant.
Sustainable operations were all the rage a decade ago, but aren’t as trendy today. Here’s what operators are doing to keep the sustainable-operations movement alive.
We've all read the stories: Closing stores. Dropping sales. But are reports of Subway's demise overblown?
Early stage investments can jumpstart fledgling concepts, but is it the ideal path to growth?
Some experts are calling it a 'win-win' for the restaurant industry, and the effects are already being felt for some brands.
With today’s labor pool—not to mention profit margins—thinner than ever, operators are getting creative in building their workforce.
Follow these steps to trim costs and improve the bottom line in your restaurant.