Some experts are calling it a 'win-win' for the restaurant industry, and the effects are already being felt for some brands.
The major trends restaurant operators can expect in the year ahead.
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.
What can the foodservice world expect from a Trump administration when it comes to policy? We’re about to find out.
With Amazon entering the picture, quick-service operators need to prepare for a seismic change in the industry.
Even with a litany of pledged legislative priorities before him, President Donald Trump appears poised to take action on immigration. The results, one way or the other, will be dramatic.
While financing has become more available after the recession, not everyone is benefitting from the new lending environment.
Five important things restaurant operators should consider when they head to the polls in November.
Taco John’s CEO Jeff Linville shares his vision for modernizing the nearly 50-year-old concept.
Meal-delivery services are booming. Here’s what operators need to know about this new crop of competitors.
What went wrong at the fast-casual leader, and how foodservice operators committed to fresh and local ingredients can ensure it doesn’t happen to them.
With competition once again heating up among quick serves, the value wars have returned.
From Subway’s Jared Fogle problem to Chipotle’s E. coli and norovirus outbreaks, recent crises serve as a lesson in damage control.
Operators debate the pros, cons of dine-in and dine-out business.
It’s an age-old question: Should your brand grow through franchised or company-owned units? For many, the answer isn’t so black and white.
Has your brand invested in mobile tools? If not, you’re already far behind.
Brands invest in complex metrics to establish the real value of their social media channels.
Restaurant incubators let operators explore new concepts before opening their doors to the public.
Plenty of quick-serve cashiers have risen the ranks to the C-suite. Now executives hope to offer the same chance to their employees.
Limited-service pizza brands amp up online ordering innovation to stay competitive.
Limited-service brands gamble on casino locations.