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

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

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

Honeygrow to shutter all Chicago stores

Despite recent investments, the salad and stir-fry chain has struggled to keep up with high rent and employee training, especially in the dense cities of Chicago, New York and Washington, D.C.

By Kristine Sherred • Nov. 9, 2018

Waffle House serves up emergency preparedness with a side of social responsibility

The chain's restaurants so rarely cease operations that FEMA even has a Waffle House test. But how does it care for employees — and communities — when the worst happens?

By Jennifer Carsen • Nov. 7, 2018

What's the secret sauce behind Mariano's store experience?

The Chicagoland chain, along with Eataly, Lowe's Foods and China's Hema market, offered tips on how to turn locations into destinations.

By Jeff Wells • Nov. 6, 2018

Move over, teens: Seniors are entering the restaurant workforce

As the labor market shrinks, more quick-service restaurants are hiring older workers looking to cushion retirement funds or battle boredom. 

By Kristine Sherred • Nov. 6, 2018

Are off-premise channels a silver bullet for the casual dining segment?

Restaurants have experienced declining sales for the past decade, but delivery, catering and carryout are yielding positive results for major chains.

By Alicia Kelso • Nov. 5, 2018

Upstart SeatNinja raises capital to compete with fellow disruptors

The company, which counts Buffalo Wild Wings and Outback Steakhouse as clients, hopes $600,000 will help it take a slice of the growing reservation marketplace.

By Kristine Sherred • Nov. 5, 2018

Yelp launches Nowait kiosks to trim restaurant wait times

The kiosks allow diners to add themselves to a restaurant’s queue on arrival and receive status updates through their phones. 

By Alicia Kelso • Nov. 2, 2018

Uber Eats' new platform frees work lunches from expense reports

With Eats for Business, employees can pay for delivery on company credit cards and employers can control when and where workers can order food.

By Kristine Sherred • Nov. 2, 2018