Yelp tag lets restaurants list 'proof of vaccination required' in profiles

The reservation platform has also deployed an "all staff fully vaccinated" tag, and is increasing its monitoring of restaurant pages to ensure operators aren't bombarded by negative reviews related to COVID-19 safety measures.

By Julie Littman • Aug. 5, 2021

How can restaurants drive long-term resiliency in the new normal?

The brands that maintain safety measures and digitally enabled experiences will be favored by customers and garner deeper loyalty, writes Vince Crimaldi, VP of consumer products and retail at Capgemini North America.

By Vince Crimaldi • Aug. 3, 2021

Starbucks says advance coffee purchasing helps it stay competitive

While CPGs and others in the coffee industry scramble due to inflation and rising green coffee prices, Starbucks is sticking with its strategy of buying 12 to 18 months early to secure pricing.

By A.B. Brown • Aug. 2, 2021

Massachusetts attorney general sues Grubhub for violating temporary fee cap

Maura Healey alleges the delivery company charged 18% or higher in fees during the months a 15% limit was in place. Grubhub claims an additional 3% fee was related to order processing.

By Julie Littman • July 30, 2021

WOWorks hits gas on non-traditional unit growth

The restaurant company plans to open more than 70 locations this year, 61 of which will be nontraditional units like ghost kitchens or restaurants in airports, college campuses and grocery stores.

By Alicia Kelso • July 30, 2021

USHG to require guests to show proof of vaccine status

Beginning Sept. 7, Union Square Hospitality Group will become one of the largest fine dining restaurant groups to issue a vaccine policy for both customers and staff.

By Julie Littman • July 29, 2021

McDonald's investor sues chain for handling of Easterbrook exit

Phyllis Gianotti's complaint also alleges the restaurant's risk management structure gave the CEO position too much power and not enough oversight, allowing racial discrimination and sexual harassment to proliferate.

By Emma Liem Beckett • Updated July 30, 2021

DoorDash opens second shared kitchen facility

At its new pop-up facility in San Jose, California, the company will provide help with hiring, training and operations for partner brands as part of its DoorDash Kitchens Full Service model. 

By Julie Littman • July 29, 2021

Wingstop accelerates ghost kitchen push into Manhattan

The fast causal chain plans to open 25 locations in the market that will be a mix of traditional units and digital-only kitchens. 

By Julie Littman • July 29, 2021

McDonald's asks court to dismiss Black franchisee's amended lawsuit

The second amended complaint by James and Darrell Byrd still does not meet the minimum requirements to satisfy discrimination claims, McDonald's said in a memorandum filed last week.

By Emma Liem Beckett • Updated Aug. 9, 2021

By Chloe becomes Beatnic as part of rebrand

With a new name and owners, the vegan chain, which emerged from bankruptcy earlier this year, plans to expand its concept further into New York City and beyond. 

By Julie Littman • July 27, 2021

The on-premise restaurant experiencing isn't dying — it's evolving

Rather than debating whether virtual channels are overtaking traditional ones, QSRs should focus on how the two avenues can complement each other, writes Shauna Moran, insights analyst at GWI.

By Shauna Moran • July 26, 2021

McDonald's creates team to elevate diner experiences

Golden Arches veteran Manu Steijaert will lead the customer experience division in the new position of EVP and global chief customer officer effective Aug. 1. 

By Emma Liem Beckett • July 26, 2021

McDonald's to allocate 25% of supply chain spend toward diverse businesses by 2025

The fast food chain is broadening its diversity goals beyond its corporate offices and restaurants, but accusations of inequity and prejudice within the company persist.

By Emma Liem Beckett • July 23, 2021

Chipotle CFO: higher wages preventing staff shortages

The company maintains pricing power, finance chief Jack Hartung says, giving it flexibility to decide when to use that power to either protect margins or make an additional investment in its people. 

By Jane Thier • July 22, 2021

Chipotle's digital sales rose 10.5% during Q2

CEO Brian Niccol said he expects the company's returns to continue to improve as it accelerates its order and pay ahead model, Chipotlanes, which open with 20% higher sales compared to traditional stores.

By Alicia Kelso , Julie Littman • July 21, 2021

Panera expands virtual catering to loyalty members

Following a soft launch earlier this year, Panera Connects, which provides meal vouchers to online event attendees, will be available to the chain's 40 million MyPanera members.

By Julie Littman • July 20, 2021

Jollibee plans to reach 500 stores in North America in 5-7 years

The popular Filipino fast food chain, which has 1,400 units in the Philippines, is already on its way to opening 28 stores in Canada and the U.S. this year.

By Julie Littman • July 20, 2021

How successful ghost kitchens are built

Restaurant operators need to focus on location, menu development and consumer satisfaction KPIs when developing delivery-only concepts, writes Chris Adams, vice president of strategy at Oracle Food and Beverage.

By Chris Adams • July 16, 2021

Host kitchen and software startup Acelerate secures $14.4M in funding

The company licenses seven proprietary brands to existing restaurants and works with operators to bring their menus to other restaurant partners.

By Alicia Kelso , Emma Liem Beckett • July 15, 2021

Ruby Tuesday to serve virtual barbecue brand in-store

Through September, guests can order Libby's BBQ, which was originally conceived as a delivery-only brand, for dine-in, takeout and delivery. 

By Julie Littman • July 15, 2021

Popeyes to debut chicken nuggets after stockpiling poultry for 6 months

This preparation could help the chain avoid the shortages and long lines that followed its wildly successful chicken sandwich launch.

By Julie Littman • July 13, 2021

McDonald's franchisees boosting pay, rolling out child and elder care benefits

Operators surveyed more than 5,000 employees to determine what new offerings, such as tuition coverage and child care, would be most attractive.

By Emma Liem Beckett • Updated July 13, 2021

Bonchon says 72% of stores planned for 2021 will be fast casual

The chain experienced 15.3% same-store sales growth as of the end of June, and the company said the fast casual format has been well received by franchisees. 

By Alicia Kelso • July 12, 2021

Study: Labor shortages, food costs are now restaurants' biggest concerns

New research commissioned by Uber Eats and DoorDash shows concern about these issues eclipses operator worries about third-party delivery fees.

By Alicia Kelso • July 8, 2021