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Among his responsibilities will be the development of a virtual concept.
The quarantine forced customers out West to think of the chain more than just a doughnut shop, says RB’s The Bottom Line.
The company agreed to refund customers who lost funds on their loyalty cards in a settlement with the New York attorney general.
What was a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.
The Cumberland Farms c-store chain is introducing an in-store bakery-cafe featuring freshly made foods and coffees.
The breakfast-heavy chains are adapting to changes in consumer patterns, which may be more permanent than you think, says RB’s The Bottom Line.
The company is working with operators to close low-volume and low-profit restaurants, including 800 in the U.S.
The company also promoted two other executives as it works to bolster its digital efforts.
Beyond Fried Chicken is on menus starting Monday.
Burger King and Starbucks have added new products with fake meat as the trend picks back up again.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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
Ideas from the field you may want to borrow