Are c-stores the next QSR? One survey says it's 'entirely possible.'

Fifty-nine percent of U.S. consumers consider buying a meal at a convenience store when stopping for fast food, per Bluedot data. 

By Alicia Kelso • June 28, 2022

Sweetgreen launches digital feature to reward customers for meeting goals

Rewards and Challenges is part of the company’s strategy to test different loyalty elements as it works toward deploying a loyalty program in 2023. 

By Julie Littman • June 27, 2022

Explore the Trendline➔

Back-of-house Technology

From voice AI at the drive-thru to robot-powered makelines, restaurants are investing in technology solutions to optimize kitchen operations and reduce employee turnover. 

By Restaurant Dive staff

Kura Sushi deploys server robots systemwide

Kur-B the KuraBot will deliver drinks and condiments to customers tableside at all 37 restaurant locations. 

By Alicia Kelso • June 24, 2022

McDonald's latest franchisee guidelines emphasize performance

Changes include a new process to renew 20-year franchisee agreements, as well as assessing franchisee heirs alongside new owner/operators. 

By Julie Littman • June 24, 2022

McDonald's AI voice ordering tests underperforming on accuracy, survey says

Accuracy rates for the drive-thru tech are in the low 80% range, which puts it below the 95%-plus level the company wants before broader adoption, BTIG reports.

By Alicia Kelso • June 23, 2022

Chicken Salad Chick inks franchise deals as it targets 500 units by 2025

The fast casual chain signed two agreements that will bring 16 more locations to Texas, with plans to open about 50 restaurants nationwide this year. 

By Julie Littman • June 22, 2022

Chick-fil-A pilots express drive-thru lanes

The fast food chain, which clocks some of the slowest wait times in the QSR space, is testing the lanes in 60 restaurants and could expand to other locations in 2023.

By Julie Littman • June 22, 2022

Krispy Kreme adds soft serve ice cream to menu

The new frozen treats, which launched Tuesday, will appear initially in 10 U.S. markets with additional locations to come later in the summer. 

By Julie Littman • June 21, 2022

Smokey Bones is opening its first traditional drive-thru

The restaurant in Bowling Green, Kentucky, will offer an express menu with food that can be prepared quickly, as well as a curbside menu for items that take a little longer. 

By Julie Littman • June 21, 2022

Managing external ordering: Smooth operations with all-in-one technology

All-in-one technology that manages and syncs all your native and external ordering channels into one smoothly operating platform.

June 21, 2022

10 ways restaurants are embracing automation

Robots are quickly becoming the new face of labor across the restaurant industry. Here’s a look at how automation technology is shaping the segment.

June 17, 2022

Yelp: Complaints over short-staffed restaurants up 229% in Q1

Reviews mentioning long wait times were also up 23% during Q1,Yelp’s State of the Restaurant Industry Report shows.

By Julie Littman • June 16, 2022

Inside the restaurant: How a fry cook robot holds the line for White Castle

At a Mokena, Illinois, White Castle, Miso Robotics’ Flippy 2 allows one worker to shift roles to man the hospitality door.

By Aneurin Canham-Clyne • June 14, 2022

Panera opens first digital-only restaurant

While the unit will initially offer only delivery and pickup service, the company said it may consider adding in-store kiosks and catering in the future. 

By Julie Littman • June 10, 2022

Toast heats up restaurant payments competition

As Toast adds services, the Boston startup is taking business from larger rivals and fintech peers, analysts say.

By Jonathan Berr • June 9, 2022

Ghost Financial wants to reverse ghost kitchens' low success rates

GhostU provides MasterClass-style videos and interactive workshops for operators seeking strategies to build and scale a virtual restaurant business.

By Julie Littman • June 8, 2022

Tim Hortons US debuts first drive-thru-only model

The first drive-thru only model restaurants will open this summer in several states including West Virginia, Ohio, Michigan and New York.

By Alicia Kelso • June 7, 2022

Reef ousts its head of kitchens, Insider reports

Michael Beacham, who was instrumental in landing deals with Wendy's and TGI Fridays, has been replaced by Reef executive Kenneth Rourke. 

By Aneurin Canham-Clyne • Updated June 6, 2022

Survey: 44% of drivers prefer flexibility of ride-sharing over pizza delivery jobs

High gas prices have pushed one-third of drivers who previously delivered food to now only service ride-sharing requests, according to BTIG research.

By Alicia Kelso • June 3, 2022

Punch Bowl Social's founder is ready to launch his next eatertainment brand

Jaguar Bolera will offer high-end food, beverages and design at its first location next year, Robert Thompson said. 

By Julie Littman • June 1, 2022

Subway enhances its catering program

The program now includes "easy order" options including pre-selected platters and lunchboxes, as well as pickup and delivery regardless of order size. 

By Alicia Kelso • June 1, 2022

Subway to shift franchisee focus to multi-unit operators

While Subway has historically worked with single-unit owners, it wants to add well-capitalized, experienced operators to its system to focus on quality over quantity. 

By Julie Littman • May 27, 2022

Wing Zone is the latest chain to bet big on Miso Robotics

The chain, which has 100-plus stores in its development pipeline, will include robotic fryer Flippy 2 in all standard restaurant builds going forward. 

By Aneurin Canham-Clyne • May 25, 2022

Inspire Brands teams with CloudKitchens, explores modular drive-thru units

Nixing dining rooms via new ghost and small, takeout-only restaurant builds could save on labor and development costs, said Frank Inoa, VP of design and engineering innovation.

By Aneurin Canham-Clyne • May 24, 2022

'A huge slap in the face': Milwaukee chef on losing his RRF grant

Since he was a kid in Venezuela, Amilinda owner Greg Leon was surrounded by cooking. But the pandemic nearly took that away, as his restaurant was stripped of promised funds and his staffing took a hit. 

By Thai Phi Le • May 24, 2022