O’Charley’s closes all corporate restaurants after strategic review

The 55-year-old casual dining chain, which once had 250 units, has reportedly closed its remaining 49 company-owned locations.

By Julie Littman • Sept. 10, 2026

How Domino’s app redesign went wrong and what CX leaders can learn

Full-scale redesigns are increasingly out of step with how leading brands manage digital experiences, experts say.

By Michael Brady • Sept. 9, 2026

Why second-generation restaurant space doesn’t always make sense

“The goal isn't to open the cheapest restaurant. The goal is to make the smartest investment,” East Coast Wings + Grill CEO Sam Ballas said.

By Michael Brady • Sept. 9, 2026

Potbelly expands into Georgia

The chain opened its first company-owned location in the Peach State as it aims to grow beyond 500 units this year.

By Julie Littman • Sept. 9, 2026

How The Brass Tap uses local flair to create unique experiences

Operators are free to employ regional touches, like a Wild West theme in a Texas location, to create a dining experience rivalling independent restaurants.

By Julie Littman • Sept. 8, 2026

Why 2026 is the year of employee retention

Nearly half of operators surveyed by Toast said they plan to keep the same staffing levels, an increase of 10 points year over year.

By Julie Littman • Sept. 4, 2026

Dunkin’ partners with Walmart for delivery

The service follows a similar announcement with Subway as the retailer aims to become a contender in the restaurant delivery space.

By Kaarin Moore • Sept. 3, 2026

Mamdani makes NYC outdoor dining year-round

New York City's mayor signed a bill this week lifting seasonal restrictions on roadway cafes and permitting winterization of outdoor dining structures.

By Aneurin Canham-Clyne • Sept. 3, 2026

Can restaurants avoid the next Cyclospora outbreak?

The parasite is hard to trace and harder to kill. With recent cuts to food safety regulators, restaurants will be hard pressed to keep their supply chains clean.

By Aneurin Canham-Clyne • Sept. 3, 2026

7 Brew outbids Dutch Bros in $143M offer for Salad and Go units

The drive-thru coffee chain proposed to take over half of the bankrupt fast casual’s closed locations. 

By Julie Littman • Updated Sept. 2, 2026

Woworks targets 40 openings this year

Saladworks’ parent has already debuted 23 units, nearly half of which are co-branded, and is on pace to double its new restaurant openings this year.

By Julie Littman • Sept. 2, 2026

Chick-fil-A to close remaining Little Blue Menu restaurant

The College Park, Maryland, restaurant, which was a delivery-centric test concept, will offer only Chick-fil-A menu options beginning next year.

By Julie Littman • Aug. 31, 2026

The future of restaurant growth is not a brand. It is a portfolio.

Creating a platform of chains provides more flexibility as competition for consumer dollars rises, writes Edible Brands’ CEO Somia Farid Silber.

By Somia Farid Silber • Aug. 28, 2026

Gen Z is boosting restaurant traffic

Bars and independents are outperforming chains, and consumers are shifting from grocers to restaurants, according to Bank of America data.

By Aneurin Canham-Clyne • Aug. 28, 2026

Why ghost kitchens aren’t dead for some brands

Pressed Juicery and Chick-fil-A include delivery-centric locations to fulfill demand and acquirie new customers.

By Julie Littman • Aug. 26, 2026

El Pollo looks to speed up growth, menu innovation after turnaround

CEO Elizabeth Williams said the chain is doubling its pace of development relative to last year and considering adding more fried chicken. 

By Aneurin Canham-Clyne • Aug. 24, 2026

Restaurants can’t automate hospitality

As the world embraces AI solutions to optimize business, operators need to remember that many diners prioritize authentic, tangible experiences over digitally-powered efficiency, writes Tab Commerce’s James Tice.

By James Tice • Aug. 21, 2026

By the numbers: Inside Dutch Bros’ growth strategy

From a strong leadership pipeline to healthy quarterly openings, the drive-thru coffee chain is seeing positive momentum across several parts of its business. 

By Julie Littman • Updated Aug. 20, 2026

Why restaurant loyalty programs need to go beyond the points-based game

Guests don’t just want freebies, they want recognition, personalization and an overall great experience as part of their rewards membership.

By Julie Littman • Aug. 19, 2026

Denny’s launches catering

Catering is the first initiative to go live under turnaround plan Project Grand Slam, which is meant to improve restaurant performance and the guest experience.

By Julie Littman • Aug. 18, 2026

Pizza Hut’s Global CEO resigns

Aaron Powell, who has been at the pizza chain since 2021, will leave his post following the close of its sale to LongRange Capital.

By Julie Littman • Aug. 17, 2026

Cracker Barrel’s business recovered. The marketing story never did.

CEO Julie Masino’s exit following a rebrand blunder provides an important lesson: don’t assume good results will overwrite a bad narrative on their own, writes marketing executive Steve Schonberg.

By Steve Schonberg • Aug. 17, 2026

Loyalty lessons learned from Olive Garden’s pasta pass

Exclusive promotions and loyalty rewards can keep diners engaged. But Olive Garden must execute on experience to win brand loyalty, experts say.

By Bryan Wassel • Aug. 17, 2026

How Dine’s dual-brands can stave off closures

Conversions to dual branding could generate sales lifts at struggling stores, helping IHOP and Applebee's avoid closures.

By Julie Littman • Aug. 13, 2026

Inspire Brands debuts first Buffalo Wild Wings Go, Jimmy John’s co-branded restaurant

The Florida restaurant could generate higher average-unit volumes with two brands in one location offering a full menu of products.

By Julie Littman • Aug. 13, 2026