Restaurant Operations

The table is set for ingenuity and customer-centricity.

The lack of complexity helps retain and attract talent, one CEO says.

It is an evolutionary tale punctuated and accelerated by the pandemic.

Will the quick-service restaurant customer be the true winner?

Restaurants After COVID: An Industry for the Better?

In the end, for all of the setbacks and trials of COVID-19, will the quick-service restaurant customer be the true winner?

Pizza Hut’s comeback is both an origin story and further proof that listening to customers and franchisees can make all the difference.

Flexible self-scheduling can go a long way.

The days of pandemic-induced seismic shifts in consumer behavior are behind us.

Continued inflation and the end of stimulus is going to create a value battleground.

Digital, safety, and convenience draw a roadmap for the future.

The iconic brand carried more than 100 years of equity into the virtual explosion, and it plans to stick around well after the ‘shakeout.’

Over the past year, restaurants have launched a slew of DEI initiatives, but will their efforts finally reach the highest levels of leadership?

Food waste is one of the largest areas of potential cost savings in a restaurant.

In some ways, forced dining room closures might benefit quick-service restaurants in the end.