Operations

In the legal minefield of restaurant surcharges, it's all about disclosure

Whether a "service charge," "living wage fee" or "happy kitchen fee," how surcharges appear on guest checks—and how they are disclosed—can be key in protecting a restaurant from costly litigation.

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Financing

The labor situation is better, but for how long?

The Bottom Line: The supply of workers is strong enough that restaurant chains can expand hours and go on hiring sprees. But limits on immigration could stop that.

Financing

Focus on dine-in customers, even as more opt for takeout

The Bottom Line: Data from Technomic shows that dine-in service builds equity with customers. So restaurant chains should not ignore it, even if most business walks out the door.

Financing

Social media is changing the restaurant industry

The Bottom Line: From the success of brands like Crumbl and Dave’s Hot Chicken to the struggles at Starbucks and McDonald’s, social media is playing a massive role in how consumers view chains.