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Leadership

How Gerry Fernandez made diversity a restaurant cause

 By Peter Romeo on Nov. 07, 2023

The founder and longtime leader of the Multicultural Foodservice & Hospitality Alliance looks back on his 27-year quest to view inclusion as a business driver.

Financing

McDonald's and Yum Brands take an optimistic view of oncoming regulations

 By Jonathan Maze on Nov. 06, 2023

The Bottom Line: The CEOs of the franchise giants decried the NLRB’s joint employer ruling but said that their brands have the strength to overcome them, anyway.

Operations

Fast-casual pizza faces an existential crisis

By Lisa Jennings on Nov. 02, 2023

Blaze Pizza is preparing for a brand relaunch, but the concept must first solve some fundamental problems laid bare by the pandemic. CEO Beto Guajardo outlines his strategy for profitability.

Workforce

Pluck off, Chicken Littles

By Peter Romeo on Nov. 02, 2023

Reality Check: The industry's tendency to portray every legislative or regulatory proposal as a restaurant killer is getting very old. Couldn't we be adults and focus on the real effects, like less opportunity?

Financing

Why remodeled restaurants give McDonald's a big advantage right now

By Jonathan Maze on Oct. 31, 2023

The Bottom Line: The burger giant remodeled just about all its locations between 2017 and 2020. That has given the company a leg up on competitors at a time when financing is simply not that available.

Financing

Restaurant chains have to work harder to get sales this year

By Jonathan Maze on Oct. 30, 2023

The Bottom Line: After “pent-up demand” kept customers coming back in 2022, restaurants have to work harder in 2023 to get customers coming in the door.

Financing

McDonald's believes it can grow in Calif.

By Jonathan Maze on Oct. 30, 2023

The Bottom Line: Chris Kempczinski, CEO of the burger giant, told analysts that the company’s restaurants will take a cash flow hit when wages are raised in the state, but he calls it an “opportunity.” But for whom?

Food

GW Fins dry ages fish to enhance flavor, reduce waste and sell at a premium

By Patricia Cobe on Oct. 27, 2023

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”

Financing

High prices are making it tough for people to pay their bills

By Jonathan Maze on Oct. 27, 2023

The Bottom Line: While the economy is going well, the consumer remains stressed by higher prices and they’re having a tougher time paying their bills, according to recent government data.

Food

Want to power menu profits? Take a hard look at your recipes

By Patricia Cobe on Oct. 26, 2023

Recipe documentation is key to menu profitability. It factors ingredients, labor, yields and waste into pricing. Food costs alone no longer cut it.

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