Cheesecake Factory

What people really think about fast-food wages

What do consumers really think about fast-food wages? Our "man on the street" takes the issue straight to the people (hypothetically) to find out.

The week’s 5 head-spinning moments

Chains get real about their food, a different view of mall restaurants’ prospects, giving the French some credit and the high cost of a halo.

A return to COEX yields some stealable practices from restaurateurs you probably don’t know but should.

The industry caught a glimpse of tomorrow through The Cheesecake Factory’s little-noticed discussion of Grand Lux’s future, Starbucks’ embrace of a new digital-wallet strategy, McDonald’s preview of a new service lab, and a mysterious posting about social media’s ill effects on service speed. And then there was the close-to-home lesson from a retailer on harnessing tech to cut risks to guests.

The industry seemed to borrow a plot twist this week from science fiction movies, transforming business as usual into anything but.

The 2,000 attendees of the top-to-top networking and educational fest are smarter today than those who missed it. Here’s a chance to catch up.

A portion of the public is stuck on the falsehood that a server is only paid $2.13 an hour, plus the few bucks they might pocket in tips.

A restaurant’s no-reservations policy can turn the most amiable hostess into a tyrant and the most laid-back guest into a monster—fueled by hunger and impatience. What's to blame?

Five restaurant operators in total were included on Fortune’s 2015 ranking.

A true challenger to the Cronut appears, along with signs of a deeper dive into groceries by The Cheesecake Factory, less yelling at Red Robin, a return to crazy restaurant theming and crow being added to the menu of Jack in the Box.

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