Burger King, KFC revamp brand mascots as chicken rivalry heats up

Burger King has debuted the "K.F.G.," or King of Flame Grilling — which mocks Colonel Sanders — while KFC rolls out a RoboCop iteration of its mascot.

By Erica Sweeney • Feb. 25, 2019

Shift Change: Shake Shack beefs up c-suite; PDQ adds first CMO

The latest installment of Shift Change highlights executive changes at Shake Shack, PDQ, REGO Restaurant Groups and Wendy's.

By Julie Littman • Feb. 22, 2019

Baskin-Robbins sees 12% lift in store visits from Spotify ads

The ice cream chain matched 430,000 U.S. store visits to an audio ad via new measurement partner Placed.

By Robert Williams • Feb. 22, 2019

GetSwift's farm-to-table, scheduling tech deals solidify its last-mile offering

As more companies look to improve their delivery operations, they have found that they also need staffing solutions such as scheduling to go along with it.  

Feb. 22, 2019

NYC bans discrimination based on hairstyle

The guidance from the New York City Commission on Human Rights makes it illegal for restaurants and other employers to fire workers, noting black workers' right to wear natural, treated or untreated hairstyles.

By Emma Liem Beckett , Valerie Bolden-Barrett • Feb. 21, 2019

Just Eat to drop restaurants with a 'zero' hygiene rating

The food delivery platform will invest $1.3 million in helping partner businesses improve food safety protocol after a BBC investigation found rodent carcasses and droppings at some locations. 

By Kevin Whiteley • Feb. 21, 2019

AirAsia looks to launch a QSR that serves its airplane food

CEO Tony Fernandes' move reflects the growing focus on quality food and restaurant brand partnerships in the air travel world. 

By Kevin Whiteley • Feb. 20, 2019

Starbucks' first all-day cafe could give it an edge in China

The global coffee giant's new concept could help its battle against Luckin, which has been threatening Starbucks' growth overseas. 

By Julie Littman • Feb. 19, 2019

Shift Change: Shake Shack, REGO Restaurant add senior marketing execs

This week, this Restaurant Dive series also highlights new executives at Bloomin' Brands, Waitr, Bojangles' and Fazoli's.

By Julie Littman • Feb. 15, 2019

How in-house delivery gives Jimmy John's greater control

The sandwich chain's refusal to team with third-party services allows it to focus on quality food and service, ShiftPixy CEO Scott Absher writes.  

By Scott Absher • Feb. 15, 2019

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

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