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.
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.
The major trends restaurant operators can expect in the year ahead.
The rise in delivery—not shifting regulations—is most affecting operators when it comes to insurance.
After a split from P.F. Chang’s, Pei Wei is ready for a bold future dedicated to its brand.
How operators are responding to guests’ booming demand for food outside the restaurant.
Brands around the country are scrambling to survive the price hike, trying everything from new menu deals to task forces.
At-home delivery meal kits have disrupted the entire spectrum of the American food market.
Operators weigh in on the six hospitality best practices that will wow customers and create an experience they’ll want to come back to again and again.
Amazon's purported merger with Whole Foods will put added pressure on restaurants to differentiate themselves in the products and services they offer.
From Chipotle to Arby's to Wendy's, cyber crime can strike any restaurant brand—and the effects could be devastating.
The quick-serve industry has provided invaluable opportunities to immigrants in the U.S. Just ask these four executives.
A lesson in the nuances of unit economics can help restaurants better gauge the health of their system.
From Panera to Checkers to Popeyes, the deals keep rolling in, and don't expect that to change anytime soon.