The large-sized delivery option sells for $31.99, with no cooking required.
How are restaurants trying to sway consumers who are shorter on time than they are on dollars? Recent days provided head-turning examples and insights. Spoiler alert: Not all approaches are worth copying.
The two sports bar concepts were sold by one private-equity firm to another.
Getting into packaged goods can be appealing, but co-packing agreements require careful consideration, Advice Guy says.
The upscale restaurant market has its celebrity chefs, but the limited-service sector is giving rise to a group of marquee-name investors whose very interest tends to anoint their holdings as likely successes.
Here’s how operators are helping workers get by—and securing a labor force—in areas where the cost of living is increasing.
In This Issue
New types of tacos are appearing on menus as operators apply plant-forward and global flavor trends to the Mexican staple. Try these six recipes for a little variety.
Chinese and Indian drinks and a Japanese snack start to make waves on U.S. menus.
The answer lies largely in what their kids are looking for.
The trend of making vegetables a star is quickly shifting down from high-end dining into the mass market. Here are some of recent efforts by sizable chains, including one of the industry's largest.
Among all FSRs tracked, Cheddar’s Scratch Kitchen and Waffle House are tied as the top-rated chains for affordability.
Concepts aim to reel in customers with a variety of shark-related promotions.
The wave of headless restaurants has been rolling into the off-premise ecosystem. But recent closures of early entrants indicate that the waters are not calm.