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Burger King


Quick-service chains plan for a fast future

As the pandemic hit, fast-food chains rethought their designs. Here’s a look at the most popular elements.


Why a big Burger King franchisee’s sales slowed in October

The CEO of Carrols Restaurant Group suggested consumers ran out of stimulus checks, suggesting that economic problems are taking root, says RB’s The Bottom Line.

The burger chain has seen a sustained level of sales in the morning, likely at the expense of Taco Bell and Burger King, says RB’s The Bottom Line.

New items launching on global chain menus may provide inspiration for innovation stateside.

The company is negotiating with the franchisor to reduce unit openings and remodels and expects to give up an exclusive right to buy existing restaurants that are up for sale.

The chains will add new technology to more than 10,000 North American restaurants by mid-2022 as drive-thrus become more important to fast-food chains.

The burger chain will test reusable containers in New York, Portland and Tokyo through the packaging provider Loop.

The chicken chain’s same-store sales rose 19.7% last quarter even as its sister chains both continued to see declines.

Rapha Abreu, global head of design for Burger King owner Restaurant Brands International, joins the RB podcast “A Deeper Dive” to discuss the connection of technology and design.

He replaces Felipe Athayde, who is leaving the company to become the CEO of beauty salon company Regis.

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