Kitchens are becoming smaller and more streamlined as restaurants increasingly look for ways to reduce costs and optimize their operations for on- and off-premises dining. Here’s a look at how restaurant footprints are changing to give operators a competitive advantage.
This post is sponsored by Campbell's Foodservice
Reality Check: Old-guard chains are finding the alternative operations to be persistently effective side hustles.
The Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea.
Once left for dead as shoppers moved online and then the pandemic hit, malls are regaining lost traffic. And that has been a boon for restaurant chains like Auntie Anne's, Cinnabon and Chick-fil-A.