Kitchens are becoming smaller and more streamlined as restaurants increasingly look for ways to reduce costs and optimize their operations for on- and off-premises dining. Here’s a look at how restaurant footprints are changing to give operators a competitive advantage.
This post is sponsored by Campbell's Foodservice
The Bottom Line: Wingstop, Raising Cane’s and Jersey Mike’s have broken free from the pack of well-established growth chains. Here’s why this trio stands out.
The Bottom Line: The coffee shop giant’s sales struggles worsened earlier this year, despite a flurry of efforts to improve operations and employee satisfaction.
Behind the Menu: Favorites like mac and cheese, bowls and salads join the fast casual’s Afro-Portuguese-rooted dishes, including the signature peri-peri chicken.