Edit

takeout

Operations

New generation of eco-friendly packaging to be tried by McDonald’s

Two “green” stores slated for Canada will feature wood-fiber cup lids that need no straw, along with wooden utensils.

Operations

Olive Garden tries new off-premise moves

The Darden Restaurants holding is still a no-go on small-order delivery, but its catering program is moving within reach of couples.

Technomic’s Melissa Wilson and Fazoli’s CEO Carl Howard join "A Deeper Dive" to talk about the off-premise trend.

The state becomes the first in the nation to outlaw the commonly used packages, with Hawaii, the westernmost jurisdiction, also looking at a ban.

It's good that customers want to be green, as long as it's not jeopardizing safety and sanitation, Advice Guy says.

Some casual-dining chains and fast-casual restaurants are navigating consumers’ shift to takeout, says RB’s The Bottom Line.

The steakhouse chain is looking for a more modern prototype that accommodates tomorrow’s trends.

Blaze Pizza is the latest to test larger pizzas as it focuses more intently on delivery sales—pitting the chains directly against traditional players.

With 2,500 locations, the company says it still has thousands of markets to add new restaurants.

This week’s episode of "A Deeper Dive" features Kitchen United’s Atul Sood, who discusses how his company takes off-premise sales off premise.