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Case Study: How Buddy’s Kitchen Upgrades Menu Items with Ease—and How Restaurants Can Benefit
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Food
Veggie Grill evolves the menu to keep pace with plant-based trends
Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.
Financing
The Subway saga takes another turn
The Bottom Line: Just when we thought the massive deal was set to go through, the feds stepped in to have their say.
Financing
Retailers are bracing for a tough few months. Restaurateurs should heed the warning
The Bottom Line: Large retailers are concerned about a softening consumer and already see evidence that is happening. But restaurant executives seem far more optimistic.