Bolla Market opens first of several Firehouse Subs

The sandwich shop debuted on Nov. 15 at a Bolla Market in Hicksville, New York. Another in Farmingdale is expected for the end of January.

By Brett Dworski • Dec. 22, 2025

How restaurants are navigating tariff-related costs this holiday season

Operators are getting creative when crafting menus, setting prices, scheduling staff, and finding new revenue amid surging expenses exacerbated by tariffs.

By Danielle McLean • Dec. 22, 2025

Explore the Trendline➔

Independent restaurants

Dining room refreshes, menu innovation and other unique offerings can help independents stand out from competitors, win new customers and keep existing ones coming back. 

By Restaurant Dive staff

China’s popular Mixue boba shop launches in US

The brand, which offers low-priced boba tea drinks, opened its first U.S. location in Los Angeles and plans to open more in New York shortly.

By Julie Littman • Dec. 22, 2025

4 restaurant menu strategy fails in 2025

From french fries that clogged up core operations to unprofitable doughnuts, national chains tried and abandoned a wide range of menu tactics to woo diners in 2025.

By Aneurin Canham-Clyne • Dec. 19, 2025

Fueling Up: How foodservice and QSRs can reshape c-store labor in 2026

Hiring and retaining good workers has become an intractable challenge for the industry. Building first-class food programs could help retailers finally break through.

By Brett Dworski • Dec. 16, 2025

The Road Ahead: What if c-stores don’t need to become QSRs?

The success of Japan’s convenience stores demonstrates the opportunity in selling food designed for everyday living, not just indulgent moments.

By Frank Beard • Dec. 15, 2025

Doherty adds Qdoba to portfolio, plans 27-unit development

The agreement with Doherty is part of a spate of agreements by Qdoba that will result in 90 new restaurants across New York, New Jersey and Pennsylvania.

By Julie Littman • Dec. 15, 2025

Chipotle opens 4,000th unit

The chain is over halfway to its goal of operating 7,000 restaurants across the U.S. and Canada, and plans to add more efficient equipment across its system.

By Julie Littman • Dec. 12, 2025

DoorDash, Uber Eats sue NYC over tip prompt rules

The delivery aggregators allege that New York City’s requirement that they ask consumers to tip drivers before checkout abridges their freedom of speech. 

By Aneurin Canham-Clyne • Dec. 12, 2025

Dickey’s discounting strategy is burning profits, franchisees say

Marketing tactics like free sandwich cards, frequent loyalty perks and catering discounts made the brand the Bed Bath & Beyond of barbecue, operators say.

By Aneurin Canham-Clyne • Dec. 11, 2025

Cracker Barrel’s traffic slides 7%

The chain is working to return traffic to positive territory after its rebranding controversy by focusing on food quality, operational efficiencies and connecting better with guests.

By Julie Littman • Dec. 10, 2025

In-N-Out opens first Tennessee restaurants

Three locations outside of Nashville will open this week, the first of 35 locations expected across the state.

By Julie Littman • Dec. 9, 2025

By the numbers: 4 years of Starbucks Workers United

Years after winning its first election, Starbucks Workers United remains without a contract despite election wins, shopfloor organizing and a national strike.

By Aneurin Canham-Clyne • Dec. 9, 2025

McDonald’s updates franchising standards over value

The chain will begin assessing pricing decisions by its operators in January to ensure that the system continues to provide the ideal customer experience. 

By Julie Littman • Dec. 9, 2025

Inside McAlister’s biggest menu update in years

The chain added several pork-based core menu items during late summer and is now testing salad and grain bowls, plus starters like dips.

By Julie Littman • Dec. 8, 2025

DC labor groups want $25 minimum wage and to kill the tip credit

Buoyed by the success of Zohran Mamdani and goaded by the revision of Initiative 82, labor organizations in Washington, D.C., are picking a bigger version of a familiar fight. 

By Aneurin Canham-Clyne • Dec. 8, 2025

Texas-based burger chain opens first c-store-adjacent site

Mooyah expects its Michigan location to be the first of many to run alongside gas stations.

By Jessica Loder • Dec. 8, 2025

A market of extremes: How 2026 will impact restaurant winners and losers

Price compression has intensified competition between restaurant sectors, as executives look back on a bifurcated year.

By Aneurin Canham-Clyne • Dec. 5, 2025

Panda Express to pay $1M in California carbon dioxide settlement

A lawsuit in Riverside County alleged the brand failed to adequately train staff in handling potentially hazardous materials related to soda fountains.

By Aneurin Canham-Clyne • Dec. 5, 2025

Chick-fil-A shifts away from licensed non-traditional model

The chain will move most of its roughly 400 licensed locations to an owner-operator model, allowing guests to access its app and loyalty program.

By Julie Littman • Dec. 4, 2025

White Castle debuts burger kiosk at Boston Logan Airport

The automated kiosk gives the chain, which has long embraced new technologies, a toehold in New England with which to build brand awareness.

By Aneurin Canham-Clyne • Updated Dec. 3, 2025

Activist investor takes stake in Noodles & Company

Galloway Capital Partners acquired a 6% stake in the beleaguered chain, which is seeking strategic alternatives including selling part, or all, of its business.

By Julie Littman • Dec. 3, 2025

Starbucks to pay $39M in New York City labor settlement

New York City alleged the company violated its Fair Workweek rules upwards of 500,000 times between 2021 and 2024.

By Aneurin Canham-Clyne • Updated Dec. 3, 2025

Market research meets reality: How verified spend data is transforming restaurant decision-making

Your dashboards look steady and surveys show loyalty—yet a competitor just took your share. See what’s really happening, and from whom.

By Andrew Donsbach • Dec. 1, 2025

Protecting your brand and operations from the hidden threat of pests

Learn why proactive pest exclusion is essential for restaurant executives.

By Marc Potzler, Board Certified Entomologist, Preventive Controls Qualified Individual (PCQI), and Technical Services Manager for Terminix® • Dec. 1, 2025