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Financing

How Crumbl Cookies became one of the hottest restaurant chains in the country

 By Jonathan Maze on May 05, 2022

The franchise brand has come out of nowhere to become one of the nation’s fastest-growing chains. And it has the unit economics to be a long-term success.

Technology

Move over, delivery: Pickup has arrived

 By Joe Guszkowski on May 05, 2022

Tech Check: Carryout is gaining share as delivery slows down and gets more expensive. That’s good news for restaurants.

Financing

Howard Schultz insists his latest Starbucks tenure will be short

By Jonathan Maze on May 04, 2022

The Bottom Line: The interim CEO suggested the company is already talking to candidates and said there is plenty of interest in the job. The position provides an opportunity rare in the restaurant business, but it comes with its own challenges.

Leadership

After years of stability, Denny’s decides to shake things up

By Joe Guszkowski on May 04, 2022

The company has a new CEO in Kelli Valade and a new brand in Keke’s that it’s betting will help it accelerate growth for years to come.

Financing

Tim Hortons sees a future in the afternoons

By Jonathan Maze on May 03, 2022

The coffee chain believes it has considerable potential selling food in the afternoons. But it is also pushing more espresso and cold beverages and, naturally, drive-thrus.

Financing

Despite sales decline, Burger King sees progress in its comeback

By Jonathan Maze on May 03, 2022

The Bottom Line: The burger chain says its gap to competitors narrowed last quarter and said digital sales are picking up. But rising costs are still causing financial problems for operators.

Financing

Swig wants to take its drive-thru drinks everywhere

By Jonathan Maze on May 02, 2022

The Dirty Soda concept is expanding into Texas and Las Vegas. But it is eyeing franchising and even more growth in the future. “I think Swig should be in every town.”

Emerging Brands

How the pandemic shifted the strategy for Naf Naf Grill

By Heather Lalley on May 02, 2022

Greg Willman was the Middle Eastern concept’s first franchisee in March 2020. Now, he’s the chain’s CEO and owner as it works to rebuild.

Food

Texture takes center stage on restaurant menus

By Nancy Kruse on May 02, 2022

State of the Plate: Chefs at all levels are adding more crunch to items to give them contrasting textures, using everything from chia seeds to crispy chicken skin.

Financing

At McDonald’s, low-income customers show signs of weakness

By Jonathan Maze on Apr. 29, 2022

The Bottom Line: Tucked in the company’s earnings are signs that some consumers are cutting back. The burger giant’s executives believe they need to have some value to keep them coming.

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