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Food

Pink drinks freshen Chick-fil-A's menu and a new chicken sandwich goes into test

 By Patricia Cobe on Apr. 04, 2024

Cherry Berry beverages and the Pretzel Cheddar Club Sandwich are Spring specials at the fast-food chain.

Beverage

Will consumers stay thirsty amid this tsunami of beverages?

 By Lisa Jennings and Nancy Kruse on Apr. 02, 2024

Nancy Kruse and Lisa Jennings swim with the gummy sharks to understand the rising tide of drinks, from dirty sodas to turmeric lattes.

Food

Red Lobster's iconic Cheddar Bay Biscuits change shape

By Patricia Cobe on Apr. 01, 2024

April Fool’s joke or permanent switch? The classic biscuits get elongated into breadsticks on Monday.

Food

KFC's chicken nuggets take on a saucier attitude

By Patricia Cobe on Mar. 29, 2024

New Saucy Nuggets come in five varieties to satisfy flavor-craving sauce fans.

Financing

Big Macs aren't McDonald's real inflation story. Instead, look to the Cheeseburger

By Jonathan Maze on Mar. 29, 2024

While the focus on restaurant menu price inflation has centered on premium items like the Big Mac, it’s in the smaller items, with fewer deals available, where prices have increased most.

Marketing

6 major restaurant marketing flops

By Jonathan Maze on Mar. 26, 2024

Marketing is vital for restaurant chains. But when a key strategy fails, the result can sometimes spell disaster. Here are six ideas over the past decade that failed.

Food

Chick-fil-A walks back some of its antibiotic commitments, citing shortages

By Jonathan Maze on Mar. 25, 2024

The chicken sandwich chain will serve chicken that hasn’t been treated with human antibiotics, saying it was necessary to maintain supplies for the company's restaurants.

Operations

Can AI solve the challenge of mass producing a truly artisanal sourdough?

By Lisa Jennings on Mar. 19, 2024

The Croatian food engineers at Boogie Lab are bringing an AI-trained "smart fermenter" to the U.S. in partnership with Delmonico's steakhouse co-owner Dennis Turcinovic. Together they will launch the Boogie Bread bakery brand in North America.

Technology

Three best practices to maintain food quality when operating multiple locations

Sponsored content from our partner MarginEdge on Mar. 14, 2024

Maintaining consistent food quality is not just important, but essential for multi-unit restaurants.

Food

Inside Kernel, where culinary and tech meet in a new fast-casual model

By Patricia Cobe on Mar. 13, 2024

Chipotle founder Steve Ells’ plant-powered concept pairs a chef-driven commissary kitchen with automated onsite prep and a unique brand of hospitality.

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