Golden Gate Capital sells remaining stake in Red Lobster

The sale could help the chain recoup some capital as it looks to improve its balance sheet and pay a looming $180 million loan that is due July 2021.

By Julie Littman • Aug. 31, 2020

How 13 casual chains fared during dining room closures

Casual dining restaurants leaned heavily on technology, off-premise and cleanliness standards to try and bring customers back as restrictions eased across the country.

By Julie Littman • Aug. 31, 2020

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

Chicago outdoor dining challenge to help restaurants survive winter

The city is crowdsourcing design ideas for outdoor seating to help restaurants as winter approaches and the pandemic stretches on.

By Katie Pyzyk • Aug. 31, 2020

H-E-B's food hall at Austin, Texas, store to offer takeout and delivery

The space will feature a full-service bar and five restaurants with limited capacity dine-in. 

By Jessica Dumont • Aug. 28, 2020

Saladworks to expand footprint with Chowbotics' robot

The $35,000 salad-making robot will help the chain save on labor and expand into nontraditional spaces like hospitals, universities and grocery stores. 

By Alicia Kelso • Aug. 27, 2020

How El Pollo Loco tripled digital sales in 2020 by modernizing its marketing

CEO Bernard Acoca explained how the restaurant brand revitalized its marketing after spending 98% of its media budget on TV and print just a few years ago.

By Chris Kelly • Aug. 27, 2020

CDC: Panic buttons, safe areas can protect employees from customer violence over COVID-19 policies

The agency's updated guidance also suggests employers should provide training on workplace violence response and install security systems.

By Julie Littman • Aug. 26, 2020

Judge OKs lawsuit by businesses seeking COVID-19-related insurance claims

In a first, restaurants and other businesses hit by pandemic shutdowns can move forward on legal efforts to get insurers to pay on business interruption policies.

By Robert Freedman • Aug. 25, 2020

Panera adds online ordering through Google

Guests can browse for and order curbside pickup or delivery through Google Search, Maps and Assistant. It's also offering contactless payment methods. 

By Julie Littman • Aug. 25, 2020

US Foods joins growing list of ghost kitchen services to help with off-premise push

The foodservice distributor and ShiftPixy both recently launched resources for restaurants to streamline operations and market toward delivery.

By Rosie Bradbury • Aug. 21, 2020

Taco Bell is launching a mobile-focused, double drive-thru model in 2021

The QSR's new concept will feature a smaller footprint, a priority pickup lane for diners who order via its app and "bellhops" that will offer tablet ordering at the drive-thru and curbside pickup areas. 

By Emma Liem Beckett • Aug. 20, 2020

HMSHost to lay off at least 3,000 airport restaurant workers

Employees furloughed in March face permanent job cuts if not recalled by Oct. 15. "There is no short-term end in sight to the economic crisis," a company spokesperson said. 

By Rosie Bradbury • Aug. 19, 2020

Pizza Hut's largest franchisee zeroes in on Red Roof dine-in format in its store closures

NPC International, which filed for bankruptcy in July, said it will close up to 300 locations and will reallocate employee resources to "thriving locations." 

By Alicia Kelso • Aug. 18, 2020

Domino's announces 20,000-employee hiring spree

The pizza giant's labor plans are a show of strength in a space where its delivery-optimized model has fared relatively well in recent months compared to QSRs geared toward dine-in traffic. 

By Rosie Bradbury • Aug. 18, 2020

Potbelly reverses course and snags $10M in last-minute PPP funding

Despite its decision to return a Paycheck Protection Program loan in April, the sandwich chain has now opted for a small business loan at the risk of attracting renewed criticism.

By Rosie Bradbury • Updated Aug. 17, 2020

Exit interview: Punch Bowl Social founder plans to launch social club, 'urban Waffle House' for millennials

Robert Thompson is leaving the eatertainment concept he founded in 2012 to pursue hospitality and restaurant concepts that cater to post-pandemic diner behavior.

By Emma Liem Beckett • Aug. 14, 2020

QSRs made staffing gains in June while casual dining slipped

Even though the industry is officially down 2.6 million jobs as of July, Black Box Intelligence CEO Kelli Valade says it could be much worse once furloughs and unemployment claim data is fully calculated.

By Julie Littman • Aug. 13, 2020

Fat Brands continues expansion tear with purchase of Johnny Rockets for $25M

The deal, which is expected to close in September, will bring the Fatburger parent's store network to about 700 and raise its annual sales to over $700 million. 

By Emma Liem Beckett • Aug. 13, 2020

Drive-thru usage up 43% since April, study finds

But added volume can decrease speed of service, and 81% of consumers believe that waiting more than 10 minutes is too long, according to a Bluedot and SeeLevel HX survey.

By Alicia Kelso • Aug. 12, 2020

From full-service to grocery hybrid: Why 1 restaurant chose to renovate during the pandemic

Cotton Blues Kitchen & Marketplace used the business slowdown to recreate the dining experience with a grocery market, grab-and-go and ready-to-heat items and a smaller dine-in menu.

By Julie Littman • Aug. 12, 2020

75% of independent restaurants took out over $50K in debt in May, survey says

Twelve percent of operators said they added $500,000 in debt to their balance sheets in May, according to data from the James Beard Foundation. 

By Julie Littman • Aug. 11, 2020

McDonald's sues former CEO after probe uncovers 3 more relationships with employees

The chain's investigation revealed that Steve Easterbrook allegedly tried to destroy information, including nude photos of employees sent from his corporate email.

By Emma Liem Beckett • Aug. 10, 2020

Food distributors, restaurants reinvent business models in a scramble to survive

From wine bar to mini grocery store, from restaurant distribution to direct to consumer — food sector firms are pivoting operations to keep business flowing.

By Gary Wollenhaupt • Aug. 10, 2020

Seattle study finds race discrimination in restaurant hiring

Restaurant Opportunities Centers United and the Seattle Office for Civil Rights found that people of color are more likely to have low-wage, back-of-house jobs.

By Sheryl Estrada • Aug. 6, 2020

Popeyes chicken sandwich continues to boost sales during pandemic

Same-store sales increased to 28.5% in the U.S. during the second quarter while average sales per restaurant reached $1.7 million with help from the menu item. 

By Julie Littman • Aug. 6, 2020