Carl's Jr. grills up second Beyond Meat burger

The fast food chain will sell its Beyond BBQ Cheeseburger starting on Wednesday, expanding its plant-based offerings after selling 4.5 million Beyond Famous Star burgers since December.

By Lauren Manning • Oct. 8, 2019

Shake Shack CFO adds job title of president to role

Tara Comonte, who has served as CFO since 2017, will be one of the few CFO-presidents in the C-suite.

By Jane Thier • Oct. 3, 2019

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

Delivery profit is elusive. Are hybrid models the answer?

Restaurant execs are challenging the idea that standard third-party partnerships are key to survival in today’s market, but even non-traditional off-premise systems come with obstacles. 

By Emma Liem Beckett • Oct. 2, 2019

McDonald's not a joint employer with franchisees under California law, 9th Cir. says

While the case dealt with state law, it's nonetheless good news for employers concerned about joint employer liability — an issue that remains in flux. 

By Jennifer Carsen • Oct. 2, 2019

Olo, Google integration lets diners order via Search, Maps and Assistant

Olo's Rails system, which processes orders received from third-party channels, transfers orders that come from the three Google channels directly into restaurants' point-of-sale system. 

By Emma Liem Beckett • Oct. 2, 2019

Football and franchising: What former NFL players can teach restaurateurs

Running a successful restaurant requires a playbook. Here are the strategies retired professional athletes are using to score big in the industry.

By Julie Littman • Oct. 1, 2019

Employment for chefs drops second year in a row, study finds

The pay gap between head chefs and cooks also widened, with the former earning nearly twice as much, based on data compiled by Chef's Pencil. 

By Alicia Kelso • Oct. 1, 2019

Sweetgreen stretches to continue local sourcing at scale

A regional procurement strategy that accounts for local growers and seasonality brings the right partners to scale, explained Sweetgreen's vice president of supply chain and sustainability.

By Emma Cosgrove • Sept. 27, 2019

Want a job at McDonald's? Ask Alexa.

McDonald's Apply Thru works with Alexa and Google Assistant and sends a text message to users with a link to continue the application online, but the process seems far from seamless. 

By Alicia Kelso • Sept. 26, 2019

How Chipotle saved its brand by embracing a centralized digital marketing strategy

CMO Chris Brandt spoke at Advertising Week about ignoring conventional turnaround wisdom to achieve a $1.2 billion revenue increase in three months.

By Peter Adams • Sept. 26, 2019

McDonald's trials Beyond Meat burger in Canada

The plant-based burger will be available at 28 Ontario stores starting on Monday, and marks Beyond Meat's largest restaurant partner to date. 

By Julie Littman • Sept. 26, 2019

Landry's buys Del Frisco's from L Catterton

The private equity firm closed its deal for the restaurant group only to sell Del Frisco's Grille and Del Frisco's Double Eagle Steakhouse to Landry's. It will maintain ownership of Barcelona Wine Bar and bartaco. 

By Julie Littman • Sept. 25, 2019

Bon Appetit, Grubhub debut ghost kitchen concept

The delivery-only restaurant, which will be operated by Lettuce Entertain You, will offer meals from the media company's magazine, website and Instagram feed.

By Lauren Manning • Sept. 25, 2019

Pickles, mayo and data privacy: Jersey Mike's rethinks mobile authentication

While historically slow to adopt new technologies, restaurants have to rethink mobile systems in an era of heightened privacy concerns.

By Samantha Schwartz • Sept. 25, 2019

BREAKING: DOL finalizes $35K overtime threshold

The update takes effect Jan. 1 and is perhaps one of the most anticipated rulemakings from DOL.

By Ryan Golden • Sept. 24, 2019

Restaurant gift card sales rose 10% in 2018

QSRs increased gift card sales by 18%, but had the lowest average value at about $18 per card, according to a new report from Paytronix.

By Lauren Manning , Julie Littman • Sept. 24, 2019

Staffing app Pared sets up shop in DC

The platform, which connects restaurants with skilled professionals nearby, also plans to enter Philadelphia and Boston this year. 

By Julie Littman • Sept. 24, 2019

How Chicken Salad Chick will open 250 units in the next 5 years

CEO Scott Deviney details how the restaurant, which started as a niche sandwich shop in Atlanta, is going to add up to 50 units annually.

By Julie Littman • Sept. 23, 2019

Kitchen United secures $40M, plans NYC expansion

The new funding will help the virtual kitchen company reach its aggressive goal of opening 400 kitchen centers with 5,000 kitchens within the next few years.

By Alicia Kelso • Sept. 20, 2019

Comic Dive: Papa Shaq's Pizza

Following a major controversy, Papa John's has called on new board member Shaquille O'Neal to rescue its brand. Will the move be a slam dunk?

By John Hazard • Sept. 20, 2019

Will Dunkin's mobile ordering expansion challenge Starbucks?

The coffee chain made its On-The-Go mobile ordering feature accessible to all customers, not just DD Perks members, as part of its mobile app update.

By Lauren Manning • Sept. 20, 2019

Shift Change: Yum Brands bulks up tech leadership team

This week's Shift Change also highlights executives from Noodles and Company, Scooter's Coffee, Juice It Up, Del Taco and Carrols Restaurant Group. 

By Julie Littman • Sept. 20, 2019

&pizza deploys mobile kitchens from Zume

The partnership will allow the fast casual chain to deliver pizza and test new markets without paying for real estate.

By Julie Littman • Sept. 19, 2019

Panera adds menu category: grain bowls

The addition is the fast casual cafe's largest product launch of 2019 and caps off a year that included new breakfast options and a dinner pilot. 

By Julie Littman • Sept. 18, 2019

What's cooking: An inside look at Cava's new innovation kitchen

The restaurant's redesigned downtown Washington, D.C. location features a digital menu board, new ingredients and dedicated pickup shelves.

By Emma Liem Beckett , Julie Littman • Sept. 17, 2019