Why franchisors are targeting Texas and Florida

A friendly business environment, strong population growth and lax COVID-19 restrictions have made the two states popular for franchise expansion.

By Julie Littman • Nov. 1, 2021

Emerging technologies call for robust data network

Data-driven decisions will expand beyond sales and staffing applications to guest services, supply-chain logistics and menu development, allowing restaurants to adapt what to sell in real-time as demand dictates.

Nov. 1, 2021

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

How McAlister's plans to become a $1B brand by 2024

Chief Brand Officer Mike Freeman discusses how franchisees are supporting the deli chain's growth goal to reach over 650 units.

By Julie Littman • Oct. 28, 2021

McDonald's will sell McD Tech Labs to IBM

The sale of the platform reflects the chain's evolving approach to insourcing versus outsourcing technology, CEO Chris Kempczinski said.

By Emma Liem Beckett • Oct. 27, 2021

Cracker Barrel debuts Los Angeles ghost kitchen

Cracker Barrel Kitchen will deliver the chain's menu through DoorDash, Uber Eats and Grubhub, and marks the casual chain's entry in the City of Angels. 

By Alicia Kelso • Oct. 26, 2021

C3 is opening first brick-and-mortar market in Manhattan

The digital restaurant platform's 40,000-square-foot food hall, dubbed Citizens New York, will allow diners to eat on-premise or order for takeout and delivery.

By Aneurin Canham-Clyne • Oct. 26, 2021

Sweetgreen expects to double its footprint as a public company

The fast casual chain, which had 140 locations as of the end of September, expects to diversify its real estate with drive-thru and pickup only locations. 

By Julie Littman • Oct. 26, 2021

Labor shortage squeezes Popeyes' late night business

Staffing challenges led to about an hour reduction in operating times, particularly during evening hours when checks tend to be higher due to more family business, the company said on an earnings call Monday.

By Julie Littman • Oct. 25, 2021

Franchisees are flocking to fast casuals to grow. Here’s why.

As the segment shows greater resiliency compared to casual dining, restaurant operators are making deals for expansion, taking advantage of a real estate surplus and rebounding traffic.

By Julie Littman • Oct. 25, 2021

TGI Fridays snags sales lift from C3 virtual brand, plans to expand it

The chain began testing Krispy Rice in Orange County, California, and Maryland restaurants, with sales at these units nearly doubling from the first week.

By Alicia Kelso • Oct. 22, 2021

Portillo's eyes 600 units following its $405M IPO

CEO Michael Osanloo said the Chicago-based chain's new capital structure allows it to pay off significant debt, and it expects to open locations in nearby Midwestern states and the Sunbelt.

By Julie Littman • Oct. 22, 2021

Buffalo Wild Wings tests robotic chicken wing fryer

Through a pilot program with Miso Robotics, the full-service chain's parent company plans to deploy Flippy Wings to its ghost kitchen and eventually install it in a Buffalo Wild Wings location this year. 

By Julie Littman • Oct. 21, 2021

How 5 new QSR designs optimize the off-premise experience

From multiple drive-thru lanes to GPS-enabled curbside pickup, fast food brands are embracing new designs to create frictionless off-premise channels.

By Julie Littman • Oct. 20, 2021

NRA urges mayors to support expanded outdoor dining through winter

Outdoor dining makes up 20% or more of daily sales at 68% of full-service restaurants, but 61% of these operators can only use their outdoor spaces through October, according to the National Restaurant Association. 

By Alicia Kelso • Oct. 20, 2021

In-N-Out refuses to enforce San Francisco's vaccine mandate

The chain, which is calling the health order government overreach, had to temporarily close its only San Francisco location after it refused to check customers' vaccine statuses. 

By Julie Littman • Oct. 20, 2021

Report: Takeout and delivery orders expected to increase into the holiday season

Almost two-thirds of diners said they will consider ordering in instead of dining out as the holidays approach, citing their fears of the COVID-19 delta variant, according to a BentoBox survey.

By Alicia Kelso • Oct. 19, 2021

Restaurants are plotting aggressive franchise expansion. Here’s where — and why.

Surging diner demand, strong franchising sales and second-generation real estate left by shuttered eateries have created a market primed for expansion, with chains targeting Southern states with lax COVID-19 rules.

By Emma Liem Beckett • Oct. 18, 2021

Is your restaurant ready for the busiest travel days of the year?

Learn how restaurants can better prepare for on-the-go customers during the holiday season.

Oct. 18, 2021

Restaurants need to break past third-party delivery apps

Never underestimate the internal efforts needed to get your organization aligned for digital growth, writes Matt Carinio, VP of strategy and consulting at Hathway.

By Matt Carinio • Oct. 14, 2021

Wendy's to use AI, machine learning to improve customer experience

Through a partnership with Google Cloud, the fast food chain will offer diners tools like speech-to-text, Google Maps and Search.

By Julie Littman • Oct. 12, 2021

How host kitchens are propelling virtual brands forward

Despite the rapid expansion, many experts question whether delivery-only concepts have long-term sustainability.

By Julie Littman • Oct. 11, 2021

Reef Technology acquires logistics partner Bond

The acquisition strengthens Reef's distribution capacity, which will now include Bond's last-mile delivery nano-warehouses.

By Emma Liem Beckett , Aneurin Canham-Clyne • Oct. 7, 2021

Want to expand through host kitchens? Here's what you need to know.

Brands should keep in mind how they plan to maintain consistency in food quality and the customer experience.

By Julie Littman • Oct. 7, 2021

First Watch eyes significant growth following first day as public company

The proceeds of its IPO, which initially raised $170 million, will help pay off debt and fuel the chain's goal of reaching 2,200 units, CEO Chris Tomasso said.

By Julie Littman • Oct. 4, 2021

Recipe for revenue: Why restaurants are becoming host kitchens

Restaurants are leveraging unused kitchen capacity to facilitate the delivery of other brands and rake in extra cash.

By Julie Littman • Oct. 4, 2021