Taylor Swift’s smash-hit tour shows restaurants can harness concert hype

Restaurants near Swift’s Nashville show saw a 35% bump in average transaction counts YOY for the three days she played, writes Teddy Tsang, vice president of product marketing at Toast. 

By Teddy Tsang • Aug. 11, 2023

Krispy Kreme thinks there is more room to grow at McDonald’s

The doughnut chain says it can expand delivered-fresh-daily doughnuts to more QSR touchpoints. But it’s up to the Golden Arches to make the call.

By Aneurin Canham-Clyne • Aug. 11, 2023

Troubled Beyond Meat reduces 2023 outlook as revenues plummet by almost a third

The plant-based meat company reported disappointing second quarter results as the brand struggles to educate consumers on the benefits of its products.

By Elizabeth Flood • Aug. 10, 2023

Wing Zone unveils spinoff Hot Chicken concept in Las Vegas

Wing Zone Hot Chicken and Wings Restaurant, which has one unit so far, is designed to capture consumer interest in the Nashville-inspired food.

By Aneurin Canham-Clyne • Aug. 8, 2023

Creator of Burger King’s Impossible Whopper takes on plant-based chicken industry

Michael Salem is honing in on taste — a factor he says a lot of big companies seem to forget about — in his new venture with Recreate Foods.

By Elizabeth Flood • Aug. 7, 2023

Red Robin bets staffing, menu upgrades will reinvigorate brand

CEO GJ Hart says the chain’s turnaround plan won’t reinvent the restaurant, but bring its best features forward, including burgers, bottomless fries and a kid-friendly atmosphere.

By Julie Littman • Aug. 1, 2023

Wawa enters the pizza game

The retailer brought the option to select stores in June, and as of mid-July debuted it in more than 900 locations.

By Brett Dworski • July 31, 2023

Papa Johns hires Burger King vet for new development role

Patrick Coelho, who most recently served as head of international at Scooter’s Coffee, joins the pizza chain as it focuses on domestic expansion. 

By Julie Littman • July 31, 2023

Yo Egg announces nationwide partnership with Veggie Grill

The launch of the plant-based egg at the national restaurant group comes as other egg substitutes are available only as a scramble — not a whole egg.

By Elizabeth Flood • July 26, 2023

7-Eleven adds limited-time wings flavor

This marks the latest in a recent series of c-store food and beverage LTOs, with retailers like Rutter’s and Stewart’s also debuting seasonal or short-term items.

By Jessica Loder • July 20, 2023

McDonald’s axes McCafé bakery lineup

The chain will phase out its apple fritter, cinnamon roll and blueberry muffin — the majority of its McCafé lineup — months after expanding its Krispy Kreme pilot. 

By Aneurin Canham-Clyne • July 11, 2023

Subway spent $80M on deli slicers for latest menu revamp

To support its Deli Heroes menu update — Subway’s third since 2021 — the chain revamped its supply chain and installed meat slicers in 20,000 units.

By Julie Littman • July 5, 2023

TGI Fridays is just getting started with menu development

The Grilled & Sauced menu, which launched in June, is part of a larger strategy to modernize the chain’s product offerings.

By Julie Littman • June 30, 2023

Yum names Taco Bell CEO

Sean Tresvant, who joined the brand as chief global brand officer in 2022, will replace Mark King at the start of the year. 

By Aneurin Canham-Clyne • June 30, 2023

Starbucks extends cold beverage line with addition of 3 Refreshers

Refreshers, which are typically available during the summer, were the fastest growing beverage at corporate-owned U.S. Starbucks as of 2021 and will now be offered year-round. 

By Julie Littman • June 28, 2023

Casey’s introduces thin-crust pizza

The popular new selection is the latest update in what’s become the Iowa-based chain’s signature foodservice category.

By Jeff Wells • June 26, 2023

Taco Bell serves up Y2K nostalgia with Paris Hilton for Volcano Menu return

The chain will promote the spicy menu with a pre-recorded advice "Hot Line" featuring a celeb who made "that's hot" her catchphrase in the 2000s.

By Chris Kelly • Updated June 27, 2023

8 questions with Momofuku CEO Marguerite Zabar Mariscal

The exec talks to Food Dive about her rise from intern to CEO of the popular restaurant group and, more recently, the company’s expanding CPG business.

By Judy McGuire • June 14, 2023

TGI Fridays debuts biggest menu update since the ‘90s

The restaurant’s Grilled & Sauced menu allows guests to personalize their dishes by picking a protein, sauce and two sides.

By Julie Littman • June 13, 2023

Chick-fil-A makes Spicy Chicken Biscuit permanent

The morning breakfast sandwich is the chain’s most requested breakfast item and received positive customer feedback when it was offered in the past. 

By Julie Littman • June 12, 2023

Popeyes adds blackened chicken sandwich to menu permanently

The chicken sandwich, which succeeded as an LTO last year, is being marketed as a healthier entree that diners can enjoy every day. 

By Aneurin Canham-Clyne • June 7, 2023

How Pressed Juicery’s new CEO wants to enhance products, store experience

Justin Nedelman, who began leading the chain in June, said Pressed's stores have untapped potential to display and sell additional lines of menu items.

By Julie Littman • June 6, 2023

Papadia LTO has boosted same-store sales, report Papa Johns franchisees

The Doritos Cool Ranch Papadia, which launched in May, led to a sales mix of about 10% during the first three weeks of the launch, a BTIG report shows. 

By Julie Littman • May 30, 2023

Plant-based 101: What you need to know

Plant-based diets have gone from being eccentric to the mainstream, with one in four Americans eating vegan or vegetarian some or all of the time. Read this introductory guide to start supplementing your menu with plant-based options.

May 30, 2023

Chili’s serves up new Chicken Crispers, margaritas in menu update

The casual dining restaurant’s latest menu update is part of a strategy to improve core items of Chicken Crispers, burgers, fajitas and margaritas. 

By Julie Littman • May 25, 2023