The multi-concept company's sales and traffic continue to decline.
How three quick-serve concepts are taking classic fried chicken to a whole new level.
The brand covers the chicken spectrum.
It's all about the sauces.
Franchising will be part of the renewed effort.
The market has experienced a significant shake-up as consumers look for more than just a thirst quencher.
The legal battle dates back to 2013.
The fast-food chain wants to speed up service in 2020.
With the holiday season fast approaching, businesses, especially restaurants, will likely begin experiencing more food waste.
The Mexican fast casual was last dealt in March 2018.
A new study shows why menuboards, in-store and at the drive thru, can be a major sales tool for operators.
Reimagining the classic flavors of chicken and waffles in a portable, easy-to-eat format, Chick’nCone offers guests an Insta-ready experience.
Despite past failures, meal-deal plaintiffs continue to file.
The brand appears to have closed all locations.
As we enter a new decade, the industry barrels toward increased technology, a smaller, older workforce, and some seismic shifts caused by not-so-futuristic disruptors.
A new food hall and brewery is looking to maximize the model by sharing chefs, kitchen space, and even revenue streams.
The sandwich fast casual is considering refranchising as well.
The Philadelphia-based fast casual closed five locations last year and halted expansion plans. Then founder Justin Rosenberg came up with a plan to save the brand.
The burger chain has a new COO and CFO as its top executive leaves.
The future for restaurants is mobile.
Exploring these venues can mean smaller spaces and amended menus—but also wider audiences.
Having a finger on the pulse is critical to effective marketing.
It is an underutilized yet uniquely impactful way for brands to meet consumers authentically.
This Milwaukee-based coffeehouse concept’s by-hand philosophy is outside the box even in today’s increasingly saturated coffee space.
John Chidsey was the chain's chief executive and chairman.
The world's largest restaurant chain has seen its unit count fall in the past three years.
Limited-service concepts need to stay true to their identities, even as they grow.
She learned from Howard Schultz and Danny Meyer. Now Kim Malek is building her own game-changing brand at Salt & Straw.
Off-premises innovation and labor are going to separate the winning brands.
The company is actively looking for franchise operators.