Domino's CFO: Carryout business is 'on fire'

The pizza chain boasted a 3.9% increase in same-store sales on carryout in the U.S. and will continue to lean heavily on growing this business, which makes up about half of its sales and outpaced delivery growth last year.

By Julie Littman • Feb. 20, 2020

Pizza Hut's largest franchisee reportedly considering bankruptcy

If NPC International files for bankruptcy, the move could help the company renegotiate lease agreements with landlords, Bloomberg reports.

By Emma Liem Beckett • Feb. 20, 2020

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

Chili's wants you to 'laugh so hard you pee a little' with new campaign

Focusing on its on-premise experience, the Brinker International chain dabbles in ASMR, experiential marketing and more.

By Dianna Christie • Feb. 20, 2020

Cheesecake Factory now accepts Yelp reservations

A limited number of tables are available to book at all U.S. restaurants, which could help boost traffic for the casual dining chain and bypass its sometimes hours-long wait times. 

By Julie Littman • Feb. 20, 2020

Inspire Brands explores ghost kitchens

Inspire, which would be one of the first multi-brand owners to explore the model, told Restaurant Dive it wasn't ready to comment on its ghost kitchen trademarks as of Tuesday.

By Lauren Manning • Feb. 19, 2020

New CFO takes reins at Yelp as it struggles to monetize site traffic

More than six months after CFO Lanny Baker left the company to head finance at Eventbrite, Yelp has named an experienced replacement whom it hopes will spur momentum.

By Jane Thier • Feb. 18, 2020

Domino's speeds up pizza pickup with Pie Pass

This investment reflects growing focus on optimizing pickup, since 95% of diners report collecting their order on time is the most important aspect of the service. 

By Emma Liem Beckett • Feb. 18, 2020

Lunch Break: Firehouse Sub's VP of operations services shares strategies for tech deployment

Rich Goodman talks about how the sandwich chain, with a 98% franchised system, approaches upgrades, from new online guest experiences to digital education resources for employees. 

By Julie Littman • Feb. 18, 2020

WeWork launches Food Labs in NYC amid struggles

The company opened its newest food-focused co-working space and innovation lab, which is designed to promote research and development and collaboration.

By Alicia Kelso • Feb. 14, 2020

Meijer opens sushi restaurant and craft beer bar

The new concept serves beer from local Bell's Brewery to accompany chef-made rolls and non-sushi dishes like Asian chicken wings.

By Krishna Thakker • Feb. 14, 2020

Burgerim drama mounts as WA, MD revoke franchise registration

Franchisees of the beleaguered burger chain, once considered one of the hottest and fastest growing brands, face additional challenges as states revoke the franchisor's right to sell licenses.

By Alicia Kelso • Feb. 13, 2020

Secret Sauce: Pinstripes uses a different kind of equity partnership to grow

Joining forces with real estate developers has helped this eatertainment concept, which opened during the Great Recession, reach toward its long-term goal of over 100 units in the U.S.

By Julie Littman • Feb. 12, 2020

Starbucks' airport strategy takes flight with 2 deals

The coffee chain hopes to explore innovative store concepts with Paradies Lagardère and OTG Management, including offerings like gate-to-gate delivery, and will open new locations this year. 

By Lauren Manning • Feb. 11, 2020

Sonic to buy 73 units from bankrupt franchisee

The franchisor plans to acquire the units from SD Holdings, which operates in North Carolina, Tennessee, Virginia and Alabama, after the operator accumulated $22.3 million in secured debt.

By Alicia Kelso • Feb. 11, 2020

Burger King, Tim Hortons invest in personalized drive-thru tech

The brands' menu boards will offer locational, situational and customized offerings similar to McDonald's rollout of Dynamic Yield.

By Julie Littman • Feb. 10, 2020

Popeyes' chicken sandwich helped boost comp sales to 34% in Q4

The menu item — easily the brand's most successful product launch — also lifted systemwide sales by 42% to $1.3 billion during the quarter.  

By Julie Littman • Feb. 10, 2020

Fin to gill: How restaurant chefs can make the most of whole fish for delicious sustainable dining

Take a second look at what you once saw as trash, and change how your restaurant operates. 

Feb. 10, 2020

Grubhub adds 150K non-partnered restaurants as controversy grows

The delivery platform grew its network to 300,000 restaurants in Q4 and is eyeing a subscription program and pickup to gobble more market share, but frustration over its strategy could threaten its future.

By Julie Littman • Feb. 7, 2020

Study: Unpredictable schedules jeopardize shift worker health

Employers can help prevent chronic illnesses by eliminating rotating shifts that disrupt sleep cycles, the study's lead author said.

By Valerie Bolden-Barrett • Feb. 6, 2020

Saladworks pilots virtual kitchens in 3 markets

Saladworks joins the likes of Chick-fil-A, Wetzel's Pretzels, Halal Guys and others testing the Kitchen United model.

By Lauren Manning • Feb. 5, 2020

37% of operators plan to reduce labor costs with tech

While restaurants are exploring self-service kiosks and ghost kitchens to alleviate the issue, others will increase menu prices, according to a TD Bank survey.

By Julie Littman • Feb. 4, 2020

Full-service cloud kitchen brand Kitopi raises $60M

The company will use the funding to open 150 delivery-only locations around the world by the end of 2020.

By Lauren Manning • Feb. 4, 2020

Krispy Kreme takes a bite out of the Big Apple

The chain will open six New York City stores in 2020, including a Times Square flagship, but Dunkin's strong market presence poses stiff competition.

By Lauren Manning • Jan. 30, 2020

Amazon Go will soon offer hot food and fountain soda

A San Francisco location recently closed for renovations and informed customers it's adding more meal and beverage options, including espresso.

By Krishna Thakker • Jan. 28, 2020

Starbucks ramps up waste reduction goals, focusing on reusable and recyclable cups

The coffee giant's new "resource positive" goals seek 50% reduction in waste sent to landfills by 2030. Its emphasis on changing cup design for recyclability, versus shifting toward compostables, is different than some competitors.

By E.A. Crunden • Jan. 24, 2020