The malware affected more than 100 locations.
A brief look at the role they’ve played—and continue to play—in the restaurant industry.
For 12-unit brand Farm Burger, a good burger starts with the whole cow.
The fast casual named a new CFO and SVP of operations as well.
Consumers love burgers, especially better burgers. How do limited-service brands get them to order more?
Modern-day restaurateurs know that payment processors are more of a utility than an option.
The eight-store pilot could expand.
In order to participate in the contest, customers will need to download the BK app.
Like retail in 2008, supply is outpacing demand.
The chicken chain has developed custom technology to monitor social media and identify outbreaks.
Why did the fast-food chain troll McDonald's? It was about a lot more than good marketing.
The best indicator of franchise success remains brand recognition.
“We just do our thing and don’t get too crazy with it,” says owner Al Bowers.
“Our staff is schooled in hospitality,” the company says.
The policy is designed for anyone who has a new addition in their family.
Every year, norovirus causes 19–21 million illnesses and between 570–800 deaths.
Brown Bag Seafood Co. fills a hole in the market, but building an independent-feeling brand based on sustainable seafood has not been easy to scale.
The 600-unit deal will take form over the next 10 years.
His ownership is down to 19 percent from 31 percent.
What are the best strategies? It all depends on where you start.
The change was a dramatic step forward for the fast casual.
There are several factors to take into account.
The growing brand opened 102 locations last year.
More than two dozen workplace charges were filed Tuesday.
As restaurant tech becomes even more interconnected, operators have a variety of self-monitoring solutions at their fingertips
Restaurant veteran Sam Fox gives the people what they want with this lively fast casual.
The brand had a record 20,000 participants for its first 2019 CoreLife Challenge.
A one-on-one conversation with legendary restaurateur Dick Portillo.
Seventy percent of the fast-food chain's sales come through the channel.
For some restaurants, experienced, multi-concept operators are most desirable, but others seek exclusive relationships.