It's not just for drive-thrus: How AI can transform back of house

With heavy hitters like McDonald's and Yum Brands pushing forward with this cutting-edge technology, all restaurants should consider the impact it will have on behind-the-scenes operations.

By Julie Littman • Oct. 16, 2019

Uber will lay off about 350 employees across Eats, rest of system

This downsizing marks the firm's third round of layoffs since August, adding up to over 1,000 job cuts, but CEO Dara Khosrowshahi said it's "the last wave."

By Alicia Kelso • Oct. 15, 2019

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

Pickup app Ritual enters Germany, Hong Kong, Netherlands

The third-party digital platform is in seven countries and aims to partner with 15,000 restaurants by the end of the year. 

By Lauren Manning • Oct. 15, 2019

Digitization primes restaurants for growth — and ADA lawsuits

Domino's recent fight over website accessibility highlights a growing risk companies face as they work to bulk up online orders.

By Emma Liem Beckett • Oct. 14, 2019

DoorDash unveils to-go-only virtual kitchen in Bay Area

DoorDash Kitchens, based in Redwood City, California, will offer delivery and pickup from local and national restaurants such as Nation's Giant Hamburgers, Rooster & Rice, Humphry Slocombe and The Halal Guys. 

By Alicia Kelso • Oct. 14, 2019

Chick-fil-A must close first UK restaurant after pilot period, shopping center orders

Following pressure from local gay rights groups, the popular chicken chain — which opened a store in Reading, England, only eight days ago — will not be permitted to stay in the Oracle shopping center beyond its six-month test.

By Julie Littman • Updated Oct. 18, 2019

How Wendy's plans to get breakfast right this time

The restaurant expects the morning daypart to make up 10% of its daily sales, and its breakfast strategy will use less labor and lower food costs compared to previous attempts.

By Julie Littman • Oct. 11, 2019

Shift Change: Red Robin appoints board chair, Subway hires 4 execs

This week's Shift Change also highlights new executives at Taco Bell, Dunkin' Brands, Good Times Restaurants and Tim Hortons. 

By Julie Littman • Oct. 11, 2019

Potbelly, Macy's deal will bring sandwiches to shoppers

As its foot traffic declines, the struggling department store will add outposts of the sandwich chain inside three California stores and one New York location.

By Lauren Manning • Oct. 10, 2019

AI could define the future of restaurants. What happens when it fails?

Twenty-five percent of companies report up to a 50% failure rate for their AI projects, according to an IDC survey, a phenomenon that poses privacy threats for diners and reputational risks for restaurants. 

By Alicia Kelso • Oct. 9, 2019

Food and beverage workers rank low in happiness, financial fitness

Some of the employee value proposition trends embraced by other industries haven't caught on in a meaningful way in food and beverage. 

By Riia O'Donnell , Kate Tornone • Oct. 9, 2019

Carl's Jr. grills up second Beyond Meat burger

The fast food chain will sell its Beyond BBQ Cheeseburger starting on Wednesday, expanding its plant-based offerings after selling 4.5 million Beyond Famous Star burgers since December.

By Lauren Manning • Oct. 8, 2019

Shake Shack CFO adds job title of president to role

Tara Comonte, who has served as CFO since 2017, will be one of the few CFO-presidents in the C-suite.

By Jane Thier • Oct. 3, 2019

Delivery profit is elusive. Are hybrid models the answer?

Restaurant execs are challenging the idea that standard third-party partnerships are key to survival in today’s market, but even non-traditional off-premise systems come with obstacles. 

By Emma Liem Beckett • Oct. 2, 2019

McDonald's not a joint employer with franchisees under California law, 9th Cir. says

While the case dealt with state law, it's nonetheless good news for employers concerned about joint employer liability — an issue that remains in flux. 

By Jennifer Carsen • Oct. 2, 2019

Olo, Google integration lets diners order via Search, Maps and Assistant

Olo's Rails system, which processes orders received from third-party channels, transfers orders that come from the three Google channels directly into restaurants' point-of-sale system. 

By Emma Liem Beckett • Oct. 2, 2019

Football and franchising: What former NFL players can teach restaurateurs

Running a successful restaurant requires a playbook. Here are the strategies retired professional athletes are using to score big in the industry.

By Julie Littman • Oct. 1, 2019

Employment for chefs drops second year in a row, study finds

The pay gap between head chefs and cooks also widened, with the former earning nearly twice as much, based on data compiled by Chef's Pencil. 

By Alicia Kelso • Oct. 1, 2019

Sweetgreen stretches to continue local sourcing at scale

A regional procurement strategy that accounts for local growers and seasonality brings the right partners to scale, explained Sweetgreen's vice president of supply chain and sustainability.

By Emma Cosgrove • Sept. 27, 2019

Want a job at McDonald's? Ask Alexa.

McDonald's Apply Thru works with Alexa and Google Assistant and sends a text message to users with a link to continue the application online, but the process seems far from seamless. 

By Alicia Kelso • Sept. 26, 2019

How Chipotle saved its brand by embracing a centralized digital marketing strategy

CMO Chris Brandt spoke at Advertising Week about ignoring conventional turnaround wisdom to achieve a $1.2 billion revenue increase in three months.

By Peter Adams • Sept. 26, 2019

McDonald's trials Beyond Meat burger in Canada

The plant-based burger will be available at 28 Ontario stores starting on Monday, and marks Beyond Meat's largest restaurant partner to date. 

By Julie Littman • Sept. 26, 2019

Landry's buys Del Frisco's from L Catterton

The private equity firm closed its deal for the restaurant group only to sell Del Frisco's Grille and Del Frisco's Double Eagle Steakhouse to Landry's. It will maintain ownership of Barcelona Wine Bar and bartaco. 

By Julie Littman • Sept. 25, 2019

Bon Appetit, Grubhub debut ghost kitchen concept

The delivery-only restaurant, which will be operated by Lettuce Entertain You, will offer meals from the media company's magazine, website and Instagram feed.

By Lauren Manning • Sept. 25, 2019

Pickles, mayo and data privacy: Jersey Mike's rethinks mobile authentication

While historically slow to adopt new technologies, restaurants have to rethink mobile systems in an era of heightened privacy concerns.

By Samantha Schwartz • Sept. 25, 2019