Deep Dive
Industry insights from our journalists
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Stephen Maturen via Getty Images
‘Fear’ and ‘chaos’ threaten employers’ 2026 immigration plans
Even the attorneys to whom HR departments look for guidance are vexed by the Trump administration’s enforcement plan — which is expected to escalate.
Ryan Golden • Jan. 30, 2026 -
Courtesy of Fogo de Chao
Casual chains need to prioritize experience to win in 2026
Restaurant brands that offer affordability alongside a positive guest experience will thrive this year, and customers will keep coming back, experts say.
Julie Littman • Jan. 29, 2026 -
Permission granted by Potbelly
Was RaceTrac’s Potbelly deal an anomaly or the start of a new M&A trend?
C-store operators looking to acquire a QSR brand face several potential risks, experts say. But the upside could be tremendous.
Brett Dworski • Jan. 26, 2026 -
Courtesy of Taco Bell
Drink up: Restaurants will spend more on beverage innovation in 2026
Mocktails, energy drinks and premium caffeine options are set to sweep through restaurant menus this year.
Aneurin Canham-Clyne • Jan. 21, 2026 -
Hispanolistic via Getty Images
6 restaurant trends to watch in 2026
Restaurants may face cost savings challenges and sales declines amid continued supply chain disruptions, but can leverage consumer demand for cheaper menu items and experiential meals to stand out.
Emma Liem Beckett, Aneurin Canham-Clyne and Julie Littman • Jan. 8, 2026 -
J. Michael Jones via Getty Images
Dickey’s discounting strategy is burning profits, franchisees say
Marketing tactics like free sandwich cards, frequent loyalty perks and catering discounts made the brand the Bed Bath & Beyond of barbecue, operators say.
Aneurin Canham-Clyne • Dec. 11, 2025 -
Courtesy of Taim Mediterranean Kitchen
4 brands growing in Cava’s shadow
As the Mediterranean fast casual segment grows, franchised chains like Taim and Taziki’s are competing to see who will emerge as Cava’s main challenger.
Aneurin Canham-Clyne • Oct. 20, 2025 -
Courtesy of Starbucks
Why picking the right CEO makes or breaks a restaurant turnaround
From Starbucks’ Brian Niccol to BJ’s Lyle Tick and Potbelly’s Bob Wright, boards have made headway with executives that implemented strategic improvements to help sales and traffic.
Julie Littman • Updated Sept. 29, 2025 -
Getty Images
No taxes on tips may happen soon. Here’s what it could look like for hospitality workers.
Congress could pass legislation that includes eliminating taxes on tips as soon as this month. But what the legislation will look like — and its effects — are still up for debate.
Noelle Mateer • June 3, 2025 -
Justin Sullivan via Getty Images
How restaurant chains are updating their marketing menus in tough economy
Marketers at QSR and fast casual brands are taking big swings with creative campaigns, evolving loyalty strategies and digital technology investments.
Chris Kelly • May 28, 2025 -
Brett Dworski/Restaurant Dive
Inside Maverik’s decision to cut Kum & Go’s foodservice program
The move, which coincided with nixing the Iowa retailer's mobile ordering platform, underscores the culturally dissonant integration between the companies, several former corporate staffers say.
Brett Dworski • March 18, 2025 -
Getty Images
8 restaurant trends to watch in 2025
Analysts forecast a slightly rosier year, predicting that consumer demand will rise, bankruptcies will slow and increased valuations will spark M&A.
Julie Littman and Aneurin Canham-Clyne • Jan. 7, 2025 -
Courtesy of Momofuku
From restaurant to retail: How Michelin-starred brands are infiltrating the grocery store
The channel provides establishments such as Momofuku and Carbone with new revenue streams and an opportunity to connect more consumers.
Chris Casey • Dec. 20, 2024 -
Courtesy of Peet's Coffee
How do coffee chains design, market and analyze their seasonal LTOs?
While flexibility is important, many brands plan coffee LTOs more than a year in advance, meaning next year’s holiday drinks are already in the works at places like Peet’s and Dutch Bros.
Aneurin Canham-Clyne • Nov. 19, 2024 -
Michael M. Santiago via Getty Images
What restaurants, suppliers can learn from McDonald’s E.coli outbreak
The fast food giant’s initial response to the outbreak was quick, but guest sentiment suffered from a lack of direct consumer messaging.
Julie Littman and Sarah Zimmerman • Nov. 12, 2024 -
Mario Tama via Getty Images
Why consumers, not restaurants, are dictating value
Guests with tighter budgets are seeking out more affordable options, and restaurants — desperate for their dollars — are responding with a battle for the best value offer.
Julie Littman • Sept. 18, 2024 -
Courtesy of Chipotle
Brian Niccol was hired to transform Starbucks. Is that possible?
Niccol must contend with the coffee chain’s growing brand identity and consumer perception problems, and balance its “third place” value proposition with efficient digital fulfillment.
Aneurin Canham-Clyne • Sept. 9, 2024 -
Permission granted by The Original Rainbow Cone
Dessert concepts are seeing record growth. But are they just a fad?
To stay relevant, chains like The Original Rainbow Cone and Dirty Dough are expanding their menus beyond their core offerings.
Julie Littman • Aug. 12, 2024 -
Permission granted by District Taco
How 4 chains are chasing Chipotle
From small regional brands to old challengers undergoing an overhaul, Mexican brands are relying on menu differentiation and franchising to catch the segment leader.
Aneurin Canham-Clyne • July 31, 2024 -
Aneurin Canham-Clyne/Restaurant Dive
Compass Coffee responds to union drive with mass hiring
The union plans to challenge the voter eligibility of scores of workers the Washington, D.C.-based chain added to its roster ahead of a scheduled mid-July election.
Aneurin Canham-Clyne • June 28, 2024 -
Brandon Bell via Getty Images
How a bad real estate deal sunk Red Lobster
Trouble began in 2014 when the chain’s owner sold its real estate in a sale-leaseback, putting the seafood brand on the hook for millions in rent.
Julie Littman • June 10, 2024 -
Permission granted by Holly Costanzo
Workers at DC’s Wydown cafes got organized. Then they lost everything.
The owners of the two-unit coffee chain shut down operations in the middle of a union drive, leaving workers fighting for severance.
Aneurin Canham-Clyne • May 29, 2024 -
Permission granted by Chipotle
Chipotle leverages RFID technology, increases overall visibility
Executive Carlos Londono spoke about the company’s operations and its efforts to bring the technology to all of its 3,500 restaurants.
Alejandra Carranza • May 15, 2024 -
Permission granted by Clean Juice
Juice chains are winning new consumers with food offerings
Brands are retooling their kitchens to accommodate new recipes, such as bowls and wraps, to attract broader demographics and expand occasions.
Julie Littman • March 28, 2024 -
Permission granted by Beyond Juicery + Eatery
How juice chains are shifting operations to create more profitability
Beyond Juicery and Main Squeeze did in-depth analyses on how franchisees could improve profitability from the cost of goods to construction.
Julie Littman • March 27, 2024
