Many Americans have shifted to doing just about everything virtually, from work to school to happy hour.
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.
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
In 2018, an innovative startup named &pizza started using food trucks and heat-mapping technology to launch into Miami.
Kentucky Fried Chicken announced the appointment of John Mays as director of equity and inclusion for KFC U.S.
Few things about COVID-19 and the restaurant response could be mistaken for simple.
It’s been a little over a year since Jamba left the “Juice” behind.