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On the Border’s turnaround efforts pay off

A revamped menu and more technology have the brand on track for its first year of positive sales in more than a decade.


McDonald’s plant-based burger may not be ready for prime time in the U.S.

A BTIG analyst says the McPlant burger has been underwhelming in tests and speculates that it is unlikely to make its national debut this year.

The low-carb rice, which follows the burrito chain’s run of Cilantro-Lime Cauliflower Rice last year, mimics the flavor and color of the popular side dish.

A major proxy advisory firm endorsed the company’s directors in its upcoming board election, saying the investor is “economically divorced from the potential impacts of its proposals.”

As operators continue to face industry challenges like labor shortages and rising food costs, there’s one solution that offers help with both: frozen french fries. This high-margin, low-labor menu sta...

A plant shutdown due to Avian Flu has led to limits on turkey, leading some to buy it on their own. Ham and roast beef are limited, too, and costs have run higher than expected.

The burrito chain’s new protein offering—its third in the past eight months—will be sold for a limited time at restaurants in Denver, Indianapolis and Orange County, Calif.

Unlike sister concept Applebee's, the pancake chain looked outside the organization for help developing Thrilled Cheese and Super Mega Dilla.

Oils are the epitome of a workhorse ingredient; restaurants use them for everything from creating salad dressings and sauces to sautéing and deep-frying and more. Versatile as they are, there’s still ...

Whether dining in or dining out, there’s one mantra that holds true—life’s too short for soggy fries. That’s why it’s key for restaurant operators to ensure their fries are standing up to current chal...

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