Dunkin' hit by online data breach

Hackers used information from other company data breaches to gain access to DD Perks accounts, as well as customer names, emails and passwords.

By Julie Littman • Nov. 30, 2018

McDonald's extends renovations deadline to 2022

As tensions with franchisees rise, the chain will let operators delay remodeling — which includes self-order kiosks and extra drive-thru lanes — but at a cost.

By Kristine Sherred • Nov. 29, 2018

Explore the Trendline➔

Back-of-house Technology

From AI-enhanced POS 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

Cracker Barrel navigates guest satisfaction issues as off-premise business grows

During its latest earnings report, the company noted sales and check increases buoyed in part by off-premise growth, but traffic continued to decline. 

By Alicia Kelso • Nov. 29, 2018

Baskin-Robbins scoops up redesign to sweeten customer engagement

The ice cream chain's new concept store in California includes a frozen treat menu, more comfortable seating and unique location-specific artwork.

By Julie Littman • Nov. 29, 2018

Auntie Anne's hits the pavement with food trucks

The pretzel chain has built a fleet of two dozen trucks since 2013 and even more street-side carts and standalone shops in a quest to find customers where they are.

By Kristine Sherred • Nov. 28, 2018

Abuelo's CMO dishes on social influencers and scooping up the growing Gen Z market

The Tex-Mex chain's Renae Scott discusses influencer marketing's challenges and opportunities and what success looks like to the company.

By Jacqueline Renfrow • Nov. 28, 2018

Restaurants adapt menus daily in wake of romaine recall

Alternative leafy greens are in high demand as chains try to swap out the recalled lettuce, but some companies are facing high prices and trouble securing daily supplies. 

By Julie Littman • Nov. 28, 2018

NYC salmonella cases drop after public letter grades, study says

Research shows that since the scoring system was implemented, outbreaks dropped more than 5% in the city, and now 71% of restaurants earn A's. 

By Kristine Sherred • Nov. 27, 2018

QSRs to grow 4.6% globally by 2022, bolstered by consumer demand

North America leads the quick-service segment, but growth in Asia and Europe will revive the category as global diners push for unique experiences in convenient packages.

By Kristine Sherred • Nov. 27, 2018

Restaurants embrace LTOs, add-ons to spice up slim menus

Chains across categories have cut back long menus in favor of specialty sauces and extras like shrimp and grilled chicken add-ons, offering customers variety without overburdening the ingredient list.

By Kristine Sherred • Nov. 26, 2018

How will restaurants contend with rising minimum wages?

About 20 states are set to increase their minimum wage on Jan. 1, including Arkansas and Missouri, which turned out a record number of voters. 

By Alicia Kelso • Nov. 21, 2018

How can restaurant operators improve toxic kitchen cultures?

According to research from advocacy group FairKitchens, 1 in 4 back-of-house workers have reported physical abuse on the job, and nearly two-thirds of chefs suffer from depression. 

By Kristine Sherred • Nov. 21, 2018

Jack in the Box franchisees dispute lease restructuring to new property company

The franchisee association alleges the burger chain's proposed strategy to move leases under a new property company could leave owners high and dry.

By Kristine Sherred • Nov. 20, 2018

Chipotle rehires manager who asked black men to prepay

The incident sparked extensive discussion on Twitter and elsewhere, with some comparing it to an April incident at a Philadelphia Starbucks.

By Ryan Golden • Nov. 20, 2018

Panera intensifies breakfast competition by adding delivery

The fast casual giant, which began delivery in 2014, announced it will add breakfast delivery to 381 cafes for orders of $5 or more. 

By Alicia Kelso • Nov. 19, 2018

A former Chipotle HR exec shares lessons learned — and what's next

In our latest "Exit Interview," Mike Ferguson discusses why he prioritizes development, draws on the employee experience and values the ridiculous.

By Kathryn Moody • Nov. 19, 2018

Survey: Restaurant remodels still cost less than building from the ground up

Median costs for a brand-new restaurant land around $650,000 versus $425,000 to retrofit a space for foodservice, yet profits end up equal, according to a survey of 580 operators.

By Kristine Sherred • Nov. 16, 2018

Famous Dave's explores virtual kitchen models

The company is scouting locations in California and Minneapolis that would be dedicated solely to catering and delivery. 

By Alicia Kelso • Nov. 16, 2018

What risks restaurants should consider before deploying AI, robotics and automation

Establishments need to balance the benefits of new technologies with the legal challenges and resistance from both the public and staff, write Matt Scherer, Jennifer Robinson and Daniella Adler of Littler Mendelson.  

By Matt Scherer, Jennifer Robinson and Daniella Adler • Nov. 16, 2018

Starbucks is laying off 5% of corporate employees

Jobs in marketing, creative, product, technology and store development will be eliminated or shuffled.

By Kristine Sherred • Nov. 14, 2018

Survey: 70% of chains say operational consistency is a primary challenge

Only one in 10 respondents reported more than 95% of their stores are in compliance with core operating procedures, according to Zenput research.

By Kristine Sherred • Nov. 14, 2018

Checkmate's delivery-POS integration software scores $3M in funding

The innovator's technology funnels orders from third-party delivery platforms directly to restaurant ordering systems, eliminating the need for multiple tablets to stay on top of digital orders.

By Kristine Sherred • Nov. 13, 2018

Restaurant traffic lags but sales rise on higher menu prices

October marked the fifth-straight month of same-store sales growth for restaurants, but store visits fell more than 2% due to oversaturation, according to research from TDn2K. 

By Kristine Sherred • Nov. 13, 2018

Frustrated Papa John's franchisees hire lawyer as sales slip

The chain's restaurant owners' association, which claims operators have been "left to fend for themselves," has hired industry attorney Robert Zarco for representation in talks with the company and former chairman John Schnatter. 

By Alicia Kelso • Nov. 12, 2018

Moe's invests in store remodels, street-style menu items

After years of steady growth, the chain is turning to its Southwestern roots for menu inspiration and a more sophisticated in-store experience.

By Kristine Sherred • Nov. 12, 2018