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Financing

Starbucks still has faith in its China business

 By Jonathan Maze on Feb. 03, 2023

Restrictions and a COVID surge in December hammered sales in the Seattle-based coffee chain's second-biggest market. But Starbucks still has big plans for the country.

Operations

Focus Brands tops $3.9B in systemwide sales

 By Lisa Jennings on Feb. 03, 2023

Fiscal 2022 was a good year for the multi-brand franchisor, which highlighted the "power of the portfolio" and plans to double down on co-branding.

Technology

A California pizza parlor got a high-tech makeover, and business is booming

By Joe Guszkowski on Feb. 03, 2023

Owner Andrew Simmons turned his aging restaurant into a laboratory. The results: Lower prices, fewer workers and a line out the door.

Food

When a brand you admire drops the ball on customer service

By Nancy Kruse on Feb. 02, 2023

State of the Plate: Restaurants are in the relationship business. But as Menu Trends Columnist Nancy Kruse recently discovered, that connection can sometimes get lost.

Financing

Subway wants the world to eat a lot more sandwiches

By Jonathan Maze on Feb. 02, 2023

The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.

Leadership

Ronald McDonald House Charities names Katie Fitzgerald president and CEO

By Reyna Estrada on Feb. 02, 2023

Fitzgerald brings more than 25 years of non-profit experience to the role.

Technology

Why Newk’s Eatery is using robots to answer the phone

By Joe Guszkowski on Feb. 02, 2023

Its restaurants were struggling to handle the volume, so the chain turned to AI for help.

Financing

Subway says its sales grew again last year

By Jonathan Maze on Feb. 02, 2023

Average unit volumes are higher than they’ve been in a decade and the sandwich chain says the number of closures has slowed, too. And more changes are coming.

Leadership

Red Robin hires Brian Sullivan as culinary chief amid menu revamp

By Joe Guszkowski on Feb. 02, 2023

Sullivan was the longtime top chef at California Pizza Kitchen, where he worked with Red Robin CEO G.J. Hart.

Operations

How upcycling unleashes creativity, and profitability, in the kitchen

By Reyna Estrada on Feb. 02, 2023

More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.

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