facebook pixal
Continue to Site >>>

Exclusive

Proprietary content available exclusively to members.

BECOME A MEMBER NOW
Financing

Subway’s tuna sandwich ‘mystery’ emerges again

The sandwich giant’s tuna is most certainly tuna. That hasn’t kept the issue from popping back up to hammer the brand, says RB’s The Bottom Line.

Workforce

Cool ways to beat the heat in a sweltering restaurant kitchen

Chefs and cooks share practical and quirky tips for keeping cool during a summer heat wave.

Operations

Why Wingstop’s new virtual brand, Thighstop, may not be around long

By Heather Lalley on Jun. 22, 2021

Bone-in and boneless thighs will be added to Wingstop’s permanent menu “eventually,” said the chain’s COO.

Marketing

How earlier events gave Bob Evans a running start in confronting the pandemic

By Peter Romeo on Jun. 21, 2021

The brand was recast after its sale in mid-2017. Those changes proved fortunate when dining rooms were closed and off-premise was the only sales channel left.

Financing

Here comes Sweetgreen’s inevitable IPO

By Jonathan Maze on Jun. 21, 2021

The tech-infused fast-casual salad chain’s public offering has been a long time coming but it already has a sky-high valuation, says RB’s The Bottom Line.

Operations

Creative and innovative Lettuce Entertain You turns 50

By Heather Lalley on Jun. 18, 2021

The Chicago-based multi-concept operator is gearing up for its next half century with the same spirit of inventiveness that has made it an industry leader for decades.

Operations

It’s been one heck of a year to be a first-time restaurant owner

By Patricia Cobe on Jun. 18, 2021

Smokecraft Modern Barbecue opened last July, and it’s been a nonstop roller-coaster ride for owner Andrew Darneille ever since.

Operations

First Watch adjusts for life after COVID

By Peter Romeo on Jun. 18, 2021

The daytime dining chain is tweaking its operations with the additions of bars and takeout areas while forgoing the dash into farther-afield ventures such as ghost concepts and virtual brands.

Technology

Popmenu wants to upgrade restaurants' 'most underutilized asset': The menu

By Joe Guszkowski on Jun. 18, 2021

Why the online ordering company fresh off a $65 million funding round views the menu as the key to customer engagement.

Financing

Subway’s royalty fees place it among the country’s most expensive franchises

By Jonathan Maze on Jun. 17, 2021

The franchise’s ongoing charges are higher than all but one other system, backing some operators who want them lowered. The company argues it has many other strengths that make it a better option.

  • Page 1