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We loved them once. Will we love them again? Nancy Kruse and Lisa Jennings talk about the wave of restaurant brand revivals attempting to make what's old new again.

Check averages go up on and around Feb. 14, but while guests may open their wallets for a pricey dinner, tips take a dip.

The pioneers who created commissary-style, shared kitchens for rent have closed, pivoted or shown signs of struggle. But elements live on in a variety of new delivery-forward concepts that some call ghost kitchens 2.0.

Operators have examined their kitchens and processes and added a lot more technology while focusing on takeout. The result has been a more efficient operation.

The sub-sandwich chain is testing a system that fields phoned-in takeout orders and provides information about the menu and store.

McDonald’s and Chipotle have seen a shift in business from earlier in the day toward dinner, according to data from Placer.ai. And that shift seems permanent.

Once known for being a “third place” between work and home, the coffee chain has evolved into a convenience-focused giant serving increasingly complex, customized beverages. Keeping pace can be difficult.

Reality Check: Credit card fees are increasingly being passed along to consumers, offsetting a moderation in menu inflation. Operators need to do something about that.

The diner chain also announced preliminary sales results for Q4, with comps rising 1.5% at franchised units and sliding 1.2% at corporate stores.

The Bottom Line: The chain has been struggling in the U.S. for years as domestic consumers shift spending away from traditional bar & grill chains.