How is a 16-unit soup dumpling chain generating the industry’s highest average unit volumes?
In this week’s episode of The Week in Restaurants, we discuss the surprising performance of Din Tai Fung, a fast-growing casual-dining brand from Taiwan that does $27.4 million per location.
We also cover the news from Starbucks’ leadership summit in Las Vegas, where it unveiled some new plans for staffing and operations. And we consider the merits of its Back to Starbucks turnaround strategy.
And we talk about our recent visit to Dine Brands, where executives unveiled a new “fast-casual plus” format for Fuzzy’s Taco Shop. We also discuss why the company has such high hopes for its co-branded Applebee's-IHOP restaurants.
Tech editor Joe Guszkowski also talks about the latest big move by DoorDash.
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