Deep Dive: Page 2

Industry insights from our journalists

Tapped out? Brewpubs, taprooms inundate beer scene as brewers aim to stand out

With more than 6,000 craft beers in the U.S., makers of the popular alcoholic drink are focusing on creating an immersive experience through food, entertainment and, of course, tasty and cleverly named beverages.
Christopher Doering • Jan. 16, 2019
How restaurants are using benefits to win in a tight labor market

The industry is experiencing the fastest quitting rate among U.S. workers in 17 years, driving companies like McDonald's and Starbucks to roll out non-traditional perks to retain talent.
Alicia Kelso • Dec. 17, 2018
It's not easy being green: Romaine lettuce E. coli outbreak rattles food, grocery industries

The FDA's decision to request that the popular green gets pulled from shelves sent "a strong message" to the produce sector, according to a former agency official, while costing supermarkets millions of dollars in losses.
Christopher Doering • Dec. 10, 2018
A look back: How the midterm elections did — and didn't — impact restaurants

The dust has settled on the midterm elections, revealing support across the aisle for minimum wage increases, future opportunity in marijuana-infused food and drink and challenges from new animal welfare standards.
Alicia Kelso • Dec. 03, 2018
Relive the year's 6 biggest brand fails — they carry important lessons for marketers

From Cambridge Analytica to Papa John's founder fallout, corporate missteps captured public attention and heaps of criticism in a year when the lines between brand and politics continued to blur.
Peter Adams • Nov. 26, 2018
How restaurant CMOs are adapting to emerging tech, media channels

To stay competitive in an age of hyper-convenience, savvy customers and social media dominance, these executives marry marketing with IT.
Alicia Kelso • Nov. 12, 2018
What's the secret sauce behind Mariano's store experience?

The Chicagoland chain, along with Eataly, Lowe's Foods and China's Hema market, offered tips on how to turn locations into destinations.
Jeff Wells • Nov. 06, 2018
Are off-premise channels a silver bullet for the casual dining segment?

Restaurants have experienced declining sales for the past decade, but delivery, catering and carryout are yielding positive results for major chains.
Alicia Kelso • Nov. 05, 2018
After public stumbles, Chipotle changes tactics to address food safety

The burrito chain's varied reactions to its string of foodborne outbreaks can serve as lessons to other restaurants in how to respond when disaster — and bacteria — strikes.
Jacqueline Renfrow • Oct. 29, 2018
Lessons from Taylor Gourmet: How to go national without going under

The hoagie chain's sudden closure in September is the latest example of how expensive real estate, stiff competition and a too-fast expansion rate can take down a restaurant.
Jacqueline Renfrow • Oct. 22, 2018
From fast to fancy: QSRs go upscale to compete with fast casual

McDonald's, Chick-fil-A, Taco Bell and other major chains are trying to win customers with table service, butler bells and new store design. But will these changes alienate their core customers?
Alicia Kelso • Oct. 15, 2018

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