Carl’s Jr franchisee says California’s $20 minimum wage led to bankruptcy

Friendly Franchisees Corp.’s subsidiary Sun Gir said the wage increase led to significant operating expenses, which were exacerbated by declining sales.

By Julie Littman • April 8, 2026

KFC’s Saucy adds premium Pepsi Drips products

The chicken chain’s tender-focused spinoff is getting four new beverages that combine soda with premium ingredients like blue raspberry boba.

By Aneurin Canham-Clyne • April 8, 2026

Explore the Trendline➔

Back-of-house Technology

From AI-enhanced inventory management systems and analytics to robot-powered kitchen equipment, restaurants are investing in technology solutions to optimize kitchen operations and reduce employee turnover. 

By Restaurant Dive staff

Major Carl’s Jr franchisee in California files for bankruptcy

A 65-unit operator filed for Chapter 11 protections under various subsidiaries after owning the sites for more than two decades. 

By Julie Littman • Updated April 7, 2026

The Cheesecake Factory, Chick-fil-A leads AUVs among major restaurant chains

Pizza brands, sandwich chains and beverage concepts tended to have weaker average unit volumes than casual dining brands and chicken QSRs in 2025, according to Circana’s data.

By Aneurin Canham-Clyne • April 6, 2026

How international restaurant brands are reshaping the US market

Luckin Coffee, Mixue and other chains are winning over consumers with digital-first operations and experiential dining experiences.

By Michael Brady • April 6, 2026

Burger King to hire 60K workers as part of turnaround

Investment in menu items, marketing and renovations have helped the chain bring in customers. Now it needs the workers to serve them.

By Aneurin Canham-Clyne • April 2, 2026

Starbucks adds performance bonuses for frontline workers

Baristas and shift supervisors could see $300 quarterly bonuses starting in July, while Starbucks is expanding tipping across ordering channels.

By Aneurin Canham-Clyne • Updated April 3, 2026

McDonald’s sets date for Under $3 Menu debut

The value menu, which launches April 21, will include at least 10 items and builds on the chain’s strategy of boosting traffic with low-priced items.

By Julie Littman • April 2, 2026

Dave & Buster’s CEO: Guest experience ‘can never exceed’ staff experience

The chain is reducing turnover, increasing engagement and “fostering a collaborative culture” among employees to drive traffic, Tarun Lal said.

By Bryan Wassel • April 2, 2026

Shake Shack will overhaul its tech with focus on AI, loyalty

The fast casual burger brand hopes a new rewards system, modernized point-of-sale platform and AI-backed operational analytics will aid its growth.

By Aneurin Canham-Clyne • April 2, 2026

7 Brew will open its first college location in the fall

The fast growing coffee chain’s non-traditional walk-thru locations at high-traffic retailers and universities could help it strengthen its on-premise experience.

By Aneurin Canham-Clyne • April 1, 2026

McDonald’s creates US COO role

Skye Anderson will return to McDonald’s USA after serving as president of the chain’s global business services for three years.

By Julie Littman • April 1, 2026

Why Rave Restaurant Group cut ties with Uber Eats

Pizza Inn’s owner said the chain is focusing on dine-in traffic through value offerings instead of increasing volume through unprofitable orders.

By Julie Littman • Updated April 1, 2026

IHOP expands value platform, launches proprietary coffee

The menu updates are part of the chain’s strategy to drive traffic with wallet-friendly offers and boost check averages with premium items.

By Julie Littman • March 31, 2026

First Watch cuts its COO

As part of an operations leadership restructure, the company let Dan Jones go on Friday after he served four years in that position.

By Julie Littman • March 31, 2026

Papa Johns launches toasted sandwich lineup

Under pressure from Domino’s growing market share, Papa Johns launched a new menu category that could expand its reach across consumer cohorts.

By Aneurin Canham-Clyne • March 30, 2026

Choosing a POS system: What restaurant operators prioritize in 2026

A practical guide to how restaurants evaluate POS systems in 2026, including real operator insights.

By Tessa Zuluaga • March 30, 2026

Town Pump to place standalone coffee kiosks in its parking lots

The 400-square-foot sites will be branded as Stonehouse Coffee Shots, after the retailer’s coffee program, and will feature pickup and drive-thru windows.

By Brett Dworski • March 27, 2026

How OpenTable’s updated client agreements will impact restaurants

Effective April 16, the reservation platform said it will require its partner operators to agree that it is the primary table management system to ensure accuracy and guest data protections.

By Julie Littman • March 26, 2026

How 10 major restaurant chains are overhauling their strategies

From Wendy’s to Outback, heavyweight brands are investing in new menu items and operational improvements  — often accompanied by closures and renovations — to get back on track.

By Aneurin Canham-Clyne • March 26, 2026

Starbucks tests new ordering channels for licensed stores

Kiosks and scheduled orders could be coming to Starbucks cafes in airports, as the chain looks to speed up operations at high-traffic licensed stores.

By Aneurin Canham-Clyne • March 25, 2026

Domino’s uses AI to improve Tracker pickup and delivery times

The tracking engine combines inputs from team members with machine learning to offer more accurate time estimates.

By Julie Littman • March 25, 2026

Popeyes hires US COO from Burger King

Chris Padoan's appointment signals a greater investment in Popeyes’ store-level execution, as the chain lags its chicken competitors in operations. 

By Aneurin Canham-Clyne • March 25, 2026

Why Chick-fil-A is spending millions to build its own distribution network

A $50 million Lubbock, Texas, facility will open in 2027, while the company builds at least four other distribution centers to serve hundreds of units.

By Julie Littman • March 24, 2026

Panda Express taps tech, distribution network to keep menu fresh

The restaurant chain has only six months to lock in suppliers that can scale to demand for new menu items, Chief Supply Chain Officer Roland Ornelas said.

By Antone Gonsalves • March 24, 2026