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By Peter Romeo on Nov. 30, 2022

Greg Flynn sees opportunity in a number of franchising-based businesses. Lodging is just one of them. And there will be more.

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Jack in the Box’s Del Taco deal was more expensive than it seems

By Jonathan Maze on Nov. 29, 2022

The Bottom Line: Executives argued that “synergies” made the deal more palatable. But it’s taking a while for those cost savings to take hold. Investors have responded accordingly.

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Leadership

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

By Patricia Cobe on Nov. 28, 2022

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

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Lower-income consumers are eating more fast food

By Jonathan Maze on Nov. 22, 2022

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.

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Operations

Restaurants ride a CPG wave

By Lisa Jennings on Nov. 22, 2022

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

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Food

How Velvet Taco puts 52 unique limited-time tacos on the menu every year

By Patricia Cobe on Nov. 22, 2022

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.

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Here's why Burger King and Tim Hortons' owner just hired Patrick Doyle

By Jonathan Maze on Nov. 21, 2022

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

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Financing