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Hurrah for the rebel who wants no part of it.
When it comes to restaurant brands, the sales leaders are not always consumers’ favorites for a variety of reasons. Chains best at parlaying customer satisfaction into sales are hard to beat.
Chains are revamping mozzarella sticks, chips, breaded veggies and dips.
Shrink the serving line popularized by Chipotle, make it mobile, and you have the latest way some chains are striving to differentiate their catering options.
The successes or failures of one big fast-casual brand have the ability to drastically shift results.
As more chains vie for off-premise sales, the need to differentiate is prompting late entrants to think about what should carry their food.
Overall, the varied menu category is flat, up .3% in sales to $23.9 billion and .5% in units to 7,792.
Technology and young people are changing the way the restaurant industry is talking about customers, concepts and more. Here's the latest lingo that savvy foodservice folks need to add to their vocabulary—stat.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow