Store closures, overly leveraged franchisees, are part of the company's short-term future.
Leading brands are breaking out of their greens-only box.
The Chicken Sandwich and Impossible Whopper aren’t one-trick ponies for Restaurant Brands International. They’re building business for the long-term.
Salad joined the menu after guest surveys.
Each season, the brand brings in a few can’t-miss limited-time ingredients.
As delivery expands, brands look for ways to maximize a rapidly growing source of revenue through a network of third-party providers and efficient technology.
As consumers demand more options, more value, and more convenience, brands are searching for ways to accommodate a wide range of guests without losing their brand identities.
The drive thru has been around for decades, but brands are installing new digital bells and whistles that give the classic window pickup system sharp, modern appeal.
Key relationships can down costs for expansion.
By 2020, they will be responsible for up to 40 percent of consumer spending.
More than half of Chipotle's 150–165 planned new restaurants for 2020 will have a drive thru. But that's just the beginning of this story.
Tech changes are coming fast for the top earner in the business, but they're also coming at a cost.
The reasoning is simple, whether we look at customer engagement or customer experience, convenience is key.
Jerry DePizzo has a steady gig as member of massively popular rock band O.A.R. But he's also going all in on an Ohio-based burrito concept.
The concept is simple—serve flavorful grilled proteins atop bowls and wraps. But its growth strategy is even simpler—build a strong team and expansion will follow.
Improving the nutritional profile of your menu isn’t just the right thing to do—it also makes good business sense.
There are similarities and differences, but some core practices never change.
Brands are going digital to answer the call for dining outside the four walls.
The Dallas-area concept aims to treat customers like family.
Customers can now order from the table, without waiting in line.
Digital natives desire technology touchpoints through their dining experience.
This likely won't be the last major move for the country's fourth-largest restaurant company.
And there are other possibilities, too.
More scheduling flexibility might just be the answer.
The brand says it's the first fast casual to significantly expand education benefits.
Greenleaf Gourmet Chopshop’s “commander in leaf” shares his hot salad takes.
The shared space will result in unique menu pairings as well.
With delivery exploding, what’s really the best strategy for getting food to customers quickly—and without ripping off your restaurant?
A challenged third quarter has been building.
Quick-service restaurants need to be prepared to capitalize on emerging technologies.