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Restaurant Business

Technology

What technologies do restaurateurs want? Not necessarily what they plan to buy.

A Restaurant Business survey found that wish lists are shaped in no small part by costs, including ongoing usage fees. But whatever the financial burden, throughput and efficiency trump other considerations.

Operations

Supply chain challenges continue to plague restaurants

KFC is shifting its advertising away from boneless chicken toward products where there are more “abundant” quantities.

The chain has signed a deal with PT Mitra Adiperkasa Tbk to expand in Indonesia as it looks to add more units overseas.

Having dual brands provides a single path to double adoption, says John Peyton, CEO of parent company Dine Brands Global.

The P.F. Chang’s veteran will also be involved with a number of smaller affiliated restaurant brands, including Red Mango, Smoothie Factory and Souper Salad.

The Anderson-DuBose Co., based in Cleveland, Ohio, was chosen because of the support it provided 450 units in four states during the pandemic.

The owner of 102 shopping centers is restructuring its debt load after the pandemic kept restaurants and retailers from paying their leases.

Chef Amy Alarcon localized Popeyes' wildly popular chicken sandwich on the menus of 25 countries.

The company's daily orders, gross sales and user base are at peak levels as demand for delivery continues, but it is still losing money.

The experiments come as the barbecue chain and sister concept Granite City are finding traction with dual branding, ghost kitchens and new service models.

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