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Tim Hortons

Burger King debuts Fiery Chicken Fries after Q2 sales climb

By Kelsey Squire on Aug. 11, 2015

The burger chain is offering a twist on its fan-favorite Chicken Fries, which have been credited for much of the chain’s second-quarter sales growth.

Burger King’s Q3 comps see boost from new menu items

 By Kelsey Squire on Oct. 27, 2015

Launching “fewer, more impactful products” played a part, the chain’s parent company said.

LTOs drive Q4 sales at Burger King

By Kelsey Squire on Feb. 16, 2016

Breakfast was a key player, too.

Tim Hortons Supplier Wanted By Navy

By Restaurant Business Staff on Nov. 05, 2009

HALIFAX, CA (Nov. 5, 2009)—The Canadian Forces has issued a tender looking for a company to supply its beloved Tim Hortons coffee to navy customers in the...

Consumer Trends

Millennials’ favorite chains for 2017

By Jill Failla on Jan. 17, 2017

Millennials are the most reliant on foodservice of all generations, finds Technomic. They also drive off-premise dining, including takeout and delivery.

Financing

How growth chains are growing

By Restaurant Business Staff on May 19, 2011

The two keys to restaurant growth in this sluggish economy? Innovation and relevance.

Panera's acquisition by the numbers

By Peter Romeo on Apr. 06, 2017

The bakery-cafe chain's pending acquisition by JAB Holdings is one of the biggest restaurant deals ever. Here are some other indications of the sale, along with metrics on what the transaction could mean for the industry.

Food

How high can food costs go?

By Steve Brooks on Aug. 27, 2014

Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk hit record highs.

2017 Top 500: Coffee Cafe

By Restaurant Business Staff on Jun. 07, 2017

Sales among the coffee cafe chains among the Top 500 increased 9.7% in 2016 to $24.8 billion, and units grew 4.8% to 24,391.

Study finds restaurant customers upset about Burger King move, current wages

Sep. 30, 2014

A new attitudinal study finds restaurant guests have opinions that the industry may not like, and the concerns have nothing to do with food, service or design.

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