Restaurant Operations

Your New Pandemic Technology is a Security Risk. Here’s How to Fix It.

Preparing for the Inevitable Restaurant State Sales Tax Audit

Restaurants can expect more aggressive sales tax enforcement.

Panda Express Had a COVID-19 Task Force in January

And the preparation just paid off with a No. 1 ranking.

Chipotle Eyes Growth in the Wake of COVID-19

From an expansion angle, the pandemic might carry a silver lining.

Starbucks employee with a mask serves a customer.

Starbucks Isn’t Waiting Around for COVID to Disappear

The chain has a couple of operational game-changers in the works.

Inspire Brands' Sonic Drive-In, Buffalo Wild Wings, Arby's, and Jimmy John's.

5 Ways Real Estate Can Unlock Growth for Your Restaurant

Many Americans have shifted to doing just about everything virtually, from work to school to happy hour.

Cousins Maine Lobster food truck with line outside.

Will the Food-Truck Category See a Resurgence Thanks to COVID?

Once the darling of foodservice, there is new opportunity emerging.

A CheckList for Safely Reopening Restaurants

As restaurants progress from takeout and delivery to outdoor dining and, finally, indoor dining, they are facing up to the fact that the new normal looks nothing like the old normal.

Can Nontraditional Restaurants Make a Post-COVID Comeback?

Jim Gregory, founder and CEO of OnCampus Brands, has a saying about nontraditional franchising, and he thinks it’s apt for the situation brands face as they navigate operating storefronts in airpor

Embracing Consumer Changes for Long-Term Restaurant Success

Since early March, multidimensional brand experience firm Big Red Rooster has been

Roaming Hunger food truck with customers walking by.

Why is Nobody Talking About a Mobile Food Strategy?

In 2018, an innovative startup named &pizza started using food trucks and heat-mapping technology to launch into Miami.

KFC Names John Mays First Director of Equity and Inclusion

Kentucky Fried Chicken announced the appointment of John Mays as director of equity and inclusion for KFC U.S.

Taco Bell drive thru employee wearing a mask hands food to customer.

Understanding the Restaurant Guest Six Months Into COVID-19

Few things about COVID-19 and the restaurant response could be mistaken for simple.

Jamba's Evolution Helps it Weather the COVID Storm

It’s been a little over a year since Jamba left the “Juice” behind.

Is In-House Delivery the Future for Restaurants?

The COVID pandemic has accelerated the industry’s move toward convenience and pushed operators to focus beyond the four walls.