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The Bottom Line: Yum Brands has spent years chasing trends with what had been the world’s largest pizza chain, which has put the brand in its current position.

Three operators share their strategies for maximizing margins as costs continue to rise and consumers grow wary of menu price hikes.

The Bottom Line: Data from the ranking of the country’s largest restaurant chains show just how top-heavy full-service sales growth has been, and other facts about growth and decline.

Rosto in the New York suburbs is designed to be a "clean ingredient" (mostly) takeout or delivery option. CEO Jonathan Krieger hopes to grow it.

The quick-service Buffalo Wild Wings Go opened 79 new stores last year while its full-service counterpart shrunk. But both concepts struggled with per-unit sales.

This Iranian-American family has been slowly building a fast-casual Mediterranean brand with a Persian twist. It couldn't be more relevant.

The fast-food chain, which just hired the former head chef of Popeyes, is improving the Whopper for the first time in a decade. It is the first in a series of improvements to the menu slated for this year.

The Grilled Cheese Cheeseburger and O-M-Cheeseburger became record sellers for the casual-dining chain, though customers remain cautious overall.

A car dealer is building a $5 million restaurant empire in its showrooms. Guests love the quirky aspect of finding a "hidden gem" where they least expect it.

Tech Check: Balancing tech and hospitality is an ongoing challenge for operators. Recent data shows that the scales may be getting out of whack.