Jury awards KFC employee $1.5M for non-private lactation room

The office in which the plaintiff was permitted to pump allegedly had a window through which co-workers watched her.

By Morgan Fecto • Feb. 15, 2019

Are mobile units a new growth opportunity for QSRs?

Food carts like MOVE System's solar-powered, battery-rechargeable units offer brands the opportunity to test different markets, attract single-unit franchisees and build brand awareness. 

By Kevin Whiteley • Feb. 15, 2019

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

Potbelly ups its value game with new menu

As part of its turnaround strategy, the sandwich chain's Pick-Your-Pair options allow diners to customize their orders, better positioning it to compete with the likes of Panera and McAlister's.  

By Alicia Kelso • Feb. 14, 2019

6 keys for retaining employees through better scheduling

Kristi Turner, CMO of restaurant management software firm Compeat, believes developing a standard schedule style and improving schedule forecasts are strong first steps toward better employee retention. 

By Kristi Turner • Feb. 14, 2019

AI technology is coming to drive-thrus

This innovation can collect restaurant operational data and reduce the labor burden for QSRs by processing drive-thru orders quickly and accurately. 

By Julie Littman • Feb. 14, 2019

Fresh take: Why restaurants are investing in better ingredients

To meet consumer demand healthier food, QSR brands are innovating with fresh, antibiotic-free foods and customizable menus, but this strategy comes with food safety challenges. 

By Julie Littman • Feb. 13, 2019

Chipotle's supply chain turnaround is in full effect

In addition to a revamped supply chain team, the franchise has increased the frequency of food safety training and updated cooking and preparation procedures.

By Emma Cosgrove • Feb. 11, 2019

Hy-Vee's CEO on growing and experimenting in the Midwest

Randy Edeker talks about the future of its Market Grille restaurant and Wahlburgers partnership, e-commerce and the company's latest store formats.

By Jeff Wells • Feb. 11, 2019

Q1 delivery report: Brands doubling down on off-premise

Restaurant heavyweights have announced changes to their off-premise initiatives and disclosed how third-party delivery partnerships impact sales. Catch up with news from Darden Restaurants, Del Taco and more.

By Emma Liem Beckett , Julie Littman • Updated March 22, 2019

Chipotle rolls out 'Chipotlane' drive-thrus for digital orders

The windows allow diners to collect their orders from the chain, which saw more than 40% growth in digital sales last year, without leaving their cars.

By Julie Littman • Feb. 7, 2019

Franchising sector says Browning-Ferris cost it $33B annually

The Obama-era standard has exponentially increased franchisors' compliance burden and liability exposure.

By Jennifer Carsen • Feb. 6, 2019

FAT Brands heads to India

The company will bring 60 co-branded Fatburger and Buffalo's Express stores to the country, joining several QSR brands looking beyond the U.S. for growth. 

By Julie Littman • Feb. 6, 2019

Luckin's US IPO turns heat up on Starbucks

The Chinese coffee startup's aggressive expansion and $2.9 billion valuation could give it more leverage over Starbucks, but only if it can sustain a profit given its heavy use of promotions and lower price point.

By Alicia Kelso • Updated April 22, 2019

Food for thought: Combating rising restaurant labor costs

Restaurants need to focus on retention, menu engineering and new technologies to better manage rising wages, says BDO's Adam Berebitsky.

By Adam Berebitsky • Feb. 5, 2019

Buffalo Wild Wings to pay $30K after refusing to hire male bartenders

An EEOC official said that employers must realize that no person, male or female, can be denied employment based on sex.

By Lisa Burden • Feb. 4, 2019

Starboard CEO to lead Papa John's board in $200M deal

Despite former CEO John Schnatter voting against the deal, the new investor — known for its coup at Darden Restaurants — will reportedly focus on investing in the brand rather than cost cutting.

By Emma Liem Beckett , Alicia Kelso • Feb. 4, 2019

Shift Change: Yum Brands names new COO; Bojangles' hires former McDonald's execs

This series from Restaurant Dive highlights promotions and executive changes at top chains. 

By Julie Littman • Feb. 1, 2019

Starbucks gets high marks for equity efforts, but work remains, report says

Eliminating bias in the workplace is a continuous process that goes beyond a one-time diversity training session.

By Valerie Bolden-Barrett • Feb. 1, 2019

Burger King trolls McDonald's for losing Big Mac trademark in the EU

In its latest stunt, the burger chain takes aim at its archrival by offering "Not Big Macs" in Sweden.

By Erica Sweeney • Feb. 1, 2019

Investors pressure QSR giants to reduce supply chain emissions

McDonald's, Chipotle and many more have been urged to set reduction targets for greenhouse gas emissions and water use by their meat and dairy suppliers. 

By Alicia Kelso • Jan. 30, 2019

Q&A: How Black Bear Diner's take on family dining keeps it growing

CEO Bruce Dean shares how the restaurant grew from one location in Mount Shasta, California to a national brand with plans to add at least 18 units this year and 20 in 2020. 

By Julie Littman • Jan. 30, 2019

Daphne's, Noon launch hybrid Mediterranean concept

Elite Restaurant Group's new concept will feature Noon's assembly line alongside Daphne's traditional menu to capture consumer demand for more customized meals. 

By Alicia Kelso • Jan. 29, 2019

Why restaurants should switch to EMV chip card tech

Businesses that still rely on magnetic stripe payment systems are at risk of fraud and increased chargeback payments, according to Tidal Commerce CEO Drew Sementa. 

By Drew Sementa • Jan. 29, 2019

Shift Change: Burger King parent, Tropical Smoothie, Caribou Coffee name new CEOs

This new Restaurant Dive series highlights the latest executive changes across multiple chains as they plan their growth strategies for the year or try to improve slumping sales.

By Julie Littman • Jan. 25, 2019

Why 'ghost' restaurants are changing the delivery game

Delivery-only concepts are using data to fill gaps in the market and experiment with their menus faster than traditional formats can. But without a storefront, can they make meaningful connections with their customers?

By Kristine Sherred • Jan. 24, 2019