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Operations

New restaurant equipment and back-of-the-house technology
Operations

East Coast Wings tinkers with a fast-casual model

The 34-unit casual dining concept is finding solid sales with a smaller restaurant and new service model, giving franchisees another option, according to the founder and CEO.

Operations

Dine Brands CEO: Life with COVID becoming the norm

John Peyton said Americans are learning to live with the virus and its various mutations, which is good for Applebee’s and IHOP.

Despite the recent flurry of restaurant activity on Wall Street, AJ Kumaran, co-CEO of the fast-growing chicken finger chain, said his fast casual plans to remain steadfastly private to keep its company culture intact.

The ghost kitchen venue boasts 11 restaurant brands under one roof, allowing customers to combine items from all the menus in one to-go order.

Working Lunch: This week’s podcast from Joe Kefauver and Franklin Coley also features a discussion on industry opponents taking agendas to a local level.

The chain expects its virtual brands and ghost kitchens to generate incremental sales, though it’s still too early to tell just how well they’ll do.

Starting Nov. 24, restaurants have a choice of either requiring vaccines or facemasks.

SOC Investment Group, which works with a union pension fund, wants a third party to look at policies and procedures following controversial text messages from CEO Chris Kempczinski.

The store offers a high-tech, contactless experience in what Starbucks bills as a comfortable “third place” environment. But does it deliver on both?

The distributor says 35% of its U.S. big-rig fleet will be powered by electricity by 2030 as part of a new initiative to reduce emissions.

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