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Technology

Why some restaurants might want to ditch delivery

 By Joe Guszkowski on Feb. 01, 2022

Tech Check: Despite the sales it generates, the service remains unprofitable. In an age of shrinking margins, that's not good.

Operations

Some operators shift away from shift drinks

 By Heather Lalley on Feb. 01, 2022

Whether because of a greater focus on mental health, a desire to boost professionalism or a need to bolster the bottom line, some restaurants are doing away with a long-standing tradition.

Financing

People still want to eat inside restaurants

By Jonathan Maze on Feb. 01, 2022

The Bottom Line: National Restaurant Association survey data shows customers have more “pent-up demand” for dining in restaurants than getting takeout.

Marketing

Loyalty is generating more digital sales for McDonald’s

By Jonathan Maze on Jan. 31, 2022

More than 25% of McDonald’s sales are now coming through digital channels, driven largely by its loyalty program.

Food

Health continues to power menus into February

By Patricia Cobe on Jan. 31, 2022

Taste Tracker: Panda Express swaps meat for plants in two classics; healthy sipping at Bluestone and Nekter; calories count at Fazoli’s; and fruits and vegetables fill up bowls.

Workforce

Are restaurants sleeping through a new labor crisis?

By Peter Romeo on Jan. 28, 2022

A big union's penetration of Starbucks after 30 years of failed efforts to organize restaurant chains has largely been shrugged off as one brand's problem, and a minor one at that. That under-appreciation could be a big mistake.

Financing

After years of declines, McDonald’s plans U.S. unit growth this year

By Jonathan Maze on Jan. 28, 2022

The Bottom Line: The company has not added locations since 2014. After closing another 239 locations in 2021 it has the smallest number of units in 20 years.

Food

Bread rises to new status on menus

By Patricia Cobe on Jan. 28, 2022

Innovation comes to the breadbasket, as restaurants upgrade service, variety and quality.

Financing

McDonald’s ditched its Dollar Menu, and franchisee profit took off

By Jonathan Maze on Jan. 27, 2022

Operator cash flow is up 50% in the past three years after the company shifted away from its value focus. But higher labor and food costs loom.

Consumer Trends

For many customers, food delivery often a failure

By Joe Guszkowski on Jan. 27, 2022

Nearly six in 10 tend to be underwhelmed by the experience. That’s just one of the surprising findings in a new consumer survey.

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