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

Value takes center stage, again, at quick-service chains

McDonald’s, Subway and others introduce new offers this week as industry competitiveness continues.


Bagger Dave’s closes a third of its units

The casual-dining chain plans to buy out small shareholders to cut costs.

The burrito chain closed Tasty Made just months after it hired a celebrity chef to lead it.

Here’s a look at five areas where franchisees with leverage are finding wiggle room in franchisor contracts.

The burger giant's long-range growth plan is intended to bolster takeout and delivery sales in a big way.

Why franchising feels like being a mother with 300 children.

The normally well-behaved restaurant industry sank deeply into snark in recent weeks, bashing one another in hopes of drawing favorable notice.

The warning flare was fired during our Restaurant Trends & Directions conference in Chicago, when many a QSR manager might have been wondering why they weren’t getting as many summer job candidates as they had in the past.

Whether it’s simply moving lunch to an outdoor location or offering a full off-premises banquet and catering service, there’s money to be made offsite. But preparing and holding food often requires specialized equipment.

None of Kona Grill's restaurants are located in a state that requires menu labeling, but that hasn't stopped the company from getting ready to comply with upcoming federal regulations. Those regulations haven't been finalized yet, but it could happen before the end of the year.

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