Dunkin' Donuts

Restaurant chains: We're not pulling a Chipotle

The spread of open-carry laws has operators wondering which group to risk alienating, gun advocates or control proponents. As Chipotle is learning, the choice isn’t easy, and the repercussions can be significant.

Technology

Restaurant Business tests chain apps

With most chains trying to score valuable real estate on their customers’ phones, the Restaurant Business team took a look at 25 restaurant apps to see what’s working—and what’s not.

The chain says its signature product is now free of artificial colorings.

The opening of two traditional stores is the first step in blitzing the West Coast, a market the donut king has failed to crack in previous attempts.

Consumers increasingly expect loyalty programs at limited-service restaurants, and women are key to driving membership usage. New Technomic research unveils six things women in particular want from an LSR rewards program.

Restaurants are reformatting their layouts and processes to accommodate the shift in their business toward takeout, delivery and catering.

With “frigid and bitter” conditions predicted for the upcoming winter, operators already are preparing, checking systems and making upgrades.

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

A three-year Blueprint for Growth was released this morning to coincide with a gathering of Dunkin' Brands investors.

The decision ends what could be the industry’s first dispute with environmentalists over “nanomaterials.”

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