Kentucky Fried Chicken has partnered with worldwide pop culture collectibles company Funko to pay homage to KFC’s founder once again.
Noodles & Company will celebrate Halloween by offering all Rewards members an offer for a free kids meal with the purchase of a regular entree, valid October 30-November 3.
Brands are going digital to answer the call for dining outside the four walls.
Digital natives desire technology touchpoints through their dining experience.
The Drive-Thru Performance Study showed that Chick-fil-A’s speed of service is the slowest in the industry. But that’s not really the whole picture.
Where did the “meat is unhealthy” message come from?
The drive-thru lane has reigned in quick service for 70 years. But with off-premises booming and new technologies thriving, will drive thru ever be the same?
August's challenged sales showed a familiar foe yet again.
Industry veteran Greg Dollarhyde reflects on his illustrious career—and everything he’s learned along the way.
See which restaurant brands reigned supreme in this year's Market Force study.
Brands can find a foothold in the U.S. with the right domestic partners.
Amid a crowded fast-casual field, these standout traits have become critical for staying power.
Traffic doesn't appear to be coming back anytime soon.
Cannabis-infused foods are quickly becoming restaurants’ best buds.
Coca-Cola North America is launching a digital marketplace this fall that connects its foodservice customers to pre-vetted, industry-best restaurant technologies with competitive pricing.
A one-on-one conversation with legendary restaurateur Dick Portillo.
Restaurants feel stronger and healthier than where they were two years ago.
Legacy and newcomers alike are discovering growth opportunities.
TagStation LLC, owner of the Dial Report radio measurement platform, announced at Radio Show key findings from its new brand study that show radio ads, on average, drive 22 percent traffic li
OK, restaurant industry, it’s time we had a chat. Nay, it’s time we had a grammar lesson.
The founder of Rubio’s Coastal Grill shares the ups and downs in his quest to bring fish tacos to the masses.
Cava’s executive chef shares how he and his cofounders propelled the Greek cuisine they grew up with to be an on-trend sensation.
New and innovative Asian concepts are vying for more market share, giving Panda a run for its money as the segment expands.
Americans aren’t eating enough fruits and veggies. Here’s how quick serves can change that.
Employing chef-driven recipes and sustainable practices, this healthy concept hopes to continue “vegetating” consumers.
Brands look to new menu platforms to increase off-peak traffic.
In the fight to win back its brick-and-mortar customers, Starbucks is leveraging technological and experiential methods. But will it work?
Foodservice experts weigh in on correcting unconscious bias in customer service.
For the first time in the annual study's history, a C-store took the top sandwich spot.
