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Now parent Dunkin’ Brands is mounting a brand transformation for Baskin-Robbins.
It’s not just drinks driving sales at coffee shops.
The chain will test new technology to streamline a.m. service, part of a larger push to provide more convenience and higher-quality items.
The doughnut chain’s new emphasis on site quality, not sheer unit counts, includes a move away from self-serve and other scaled-down outlets.
Restaurants aim to feed consumers’ often conflicting desires as 2019 begins.
Scott Hudler, a longtime veteran of Dunkin’, is among the new hires.
But doughnuts will remain in the promotional spotlight, along with a new coffee drink and sandwiches.
Here's a look back at the news eruptions that shaped the restaurant industry in 2018.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.