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Financing

McDonald’s and Subway close units and increase sales

 By Jonathan Maze on Apr. 08, 2022

The Bottom Line: Two of the three biggest chains combined closed more than 1,400 restaurants last year. But their individual locations make more money.

Emerging Brands

Why a small sandwich concept is breaking out of the fast-casual box

 By Heather Lalley on Apr. 07, 2022

Zunzi’s was doing well as a traditional fast casual, its CEO said, but then it added a bar and sales soared. Now, it’s changed its franchising plans.

Operations

How one indie has weathered the supply chain rollercoaster

By Heather Lalley on Apr. 06, 2022

Oklahoma City-based HumanKind Hospitality is still trying to figure out how to balance soaring costs with how much its customers will bear.

Leadership

If I were Howard Schultz...

By Peter Romeo on Apr. 06, 2022

Reality Check: There is a model out there of how to stop a store-by-store unionization effort. Starbucks' defender in chief should take a hard look.

Marketing

Virtual concepts are undeniably a boom. Some might say a bubble.

By Peter Romeo and Nancy Kruse on Apr. 06, 2022

Sweet & Sour: Brick-and-mortarless delivery concepts are growing at a head-turning clip. But that sort of expansion usually brings challenges, too.

Technology

Restaurants are losing the battle against third-party delivery apps

By Joe Guszkowski on Apr. 06, 2022

Tech Check: Despite operators’ efforts, the apps are proving to be a tough habit for customers to break.

Topics

As lines blur, the term ‘fast casual’ has become obsolete

By Jonathan Maze on Apr. 06, 2022

The Bottom Line: As more chains like Chipotle and Shake Shack add drive-thrus and focus on takeout, they look more like the fast-food restaurants from which they tried to differentiate themselves.

Technology

How self-driving trucks could help the supply chain

By Joe Guszkowski on Apr. 05, 2022

Proponents say the autonomous vehicles could ease the driver shortage while also making deliveries more efficiently.

Food

Supply chain kinks snag menu planning

By Patricia Cobe on Apr. 05, 2022

Flexibility is the new mantra, as restaurants are forced to make last-minute switches when products don’t show up at the back door or prices go through the roof.

Financing

How the truck driver shortage is leaving operators in the dust

By Jonathan Maze on Apr. 05, 2022

The pandemic has intensified a long-brewing shortage of truck drivers, often leaving restaurants scrambling to get what they need. But some argue there is no shortage at all, just a lack of pay.

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