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Leadership

5 takeaways from Amy Alarcon, head chef at Popeyes Louisiana Kitchen

The director of culinary’s boundless enthusiasm for exploring the brand’s New Orleans’ roots keeps those groundbreaking menu items coming.

Financing

Lower-income consumers are eating more fast food

The Bottom Line: Quick-service chains are getting more business from lower-income diners. Here’s why it might not all be a trade-down from more expensive restaurants.

Post-pandemic consumers are embracing their favorite restaurant brands on retail shelves despite higher grocery inflation.

A robust R&D pipeline constantly keeps WTF, the fast casual’s Weekly Taco Feature, filled with inventive tacos. Director of Culinary Venecia Willis makes it happen.

The Bottom Line: Restaurant Brands International was formed in 2014 for aggressive growth. But challenges at its two biggest brands have held it back.

Technomic's Take: Consumers are increasingly turning to foodservice for a stress-free Thanksgiving.

Forget about celebrity hangouts and hot new dining spots, Chain House is booked solid for its dinners that spotlight Chili’s menu.

A growth-at-all-costs mentality led to problems at the ghost kitchen company. Now it’s slowing down to reassess.

With big labor threats looming, widespread adoption of things like voice bots could begin as early as next year, according to an analysis by Cowen.

Popmenu, Olo and more landed on a new ranking from Deloitte, underscoring the shift to digital in modern restaurants.

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