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Financing

In the fast-casual sector, Chipotle laps Panera Bread

 By Jonathan Maze on Apr. 19, 2024

The Bottom Line: The two fast-casual restaurant pioneers have diverged over the past five years, as the burrito chain has thrived while Panera hit a wall. Here's why.

Leadership

Restaurants bring the industry's concerns to Congress

 By Peter Romeo on Apr. 19, 2024

Nearly 600 operators made their case to lawmakers as part of the National Restaurant Association’s Public Affairs Conference.

Financing

Podcast transcript: Virtual Dining Brands co-founder Robbie Earl

By Jonathan Maze on Apr. 19, 2024

A Deeper Dive: What is the future of digital-only concepts? Earl discusses their work to ensure quality and why focusing on restaurant delivery works.

Food

How Chick-fil-A's shift on antibiotic-free chicken signals an industry evolution

By Lisa Jennings on Apr. 19, 2024

Chick-fil-A was a No Antibiotics Ever brand, but now its standards are more in line with KFC and others. Will consumers understand the nuanced difference?

Financing

Proposed TGI Fridays sale is no home run, but has promise for both sides

By Joe Guszkowski on Apr. 19, 2024

The $220 million all-stock deal would get Fridays’ owner TriArtisan out of its decade-long investment and give the struggling chain a like-minded partner in franchisee Hostmore, experts say.

Financing

In Red Lobster, a symbol of the challenges with casual dining

By Jonathan Maze on Apr. 17, 2024

The Bottom Line: Consumers have shifted dining toward convenience or occasions, and that has created havoc for full-service restaurant chains. How can these companies get customers back?

Financing

Crumbl may be the next frozen yogurt, or the next Krispy Kreme

By Jonathan Maze on Apr. 15, 2024

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.

Leadership

You can't take the station wagon out of Peter Cancro

By Peter Romeo on Apr. 12, 2024

His hands-on, down-to-earth style, forged when he bought the chain at just 17, has persisted through five decades. It’s a success formula that has earned him the selection as this year’s Restaurant Leader of the Year.

Financing

High restaurant menu prices mean high customer expectations

By Jonathan Maze on Apr. 12, 2024

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.

Marketing

What makes a restaurant loyalty program stick?

By Joe Guszkowski on Apr. 12, 2024

We tried a bunch of loyalty programs—and talked to a few experts—to find out what works and what doesn’t in the growing field of loyalty.

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