Chipotle could exceed $2.5B in digital sales in 2020

The fast casual chain's digital sales grew just over 200% to $776 million during the third quarter and made up nearly half of total sales. So far this year, digital sales are almost $2 billion.

By Julie Littman • Oct. 22, 2020

Restaurant operating profits will rise 15% in 2021, Moody's predicts

Conditions are expected to continue to slowly improve in the next 12 to 18 months due to easing dine-in restrictions, but the ratings agency also cautioned that more closures are on the horizon. 

By Alicia Kelso • Oct. 21, 2020

Former Sweetgreen employee alleges he was sexually harassed, misgendered

The plaintiff, a transgender man, said a co-worker "showed him pornographic pictures, told other employees they were dating and that the plaintiff was her property," according to the complaint. 

By Lisa Burden • Oct. 20, 2020

Wisconsin Applebee's franchisee is latest to file Chapter 11

The franchisee, which operates 25 units, was appointed a receiver last week, but instead chose to file for bankruptcy to keep its restaurants open and 600 employees on the job. 

By Julie Littman • Oct. 20, 2020

Del Taco is planning a drive-thru-only restaurant model

With the Mexican QSR recouping lost dine-in sales through off-premise channels, the chain is in the final stages of a new prototype that removes the dining room and requires less real estate. 

By Alicia Kelso • Oct. 19, 2020

How ghost kitchens are helping major restaurants recoup lost revenue

Chains like Famous Dave's and Brinker International were already moving toward delivery-only concepts pre-pandemic, allowing them to more quickly deploy and expand these concepts compared to other restaurants.

By Julie Littman • Oct. 19, 2020

P.F. Chang's continues takeout-only expansion with NYC launch

CEO Damola Adamolekun said its three new To Go locations in the Big Apple is part of a larger strategy to reach a more urban population.

By Julie Littman • Oct. 19, 2020

NYC releases heater guidance as city faces new restaurant closures, impending winter

Mayor Bill de Blasio has approved the use of electric, gas and propane heaters for outdoor dining following Gov. Andrew Cuomo's new "Cluster Action Plan" to close or reduce dining capacity in neighborhoods with high COVID-19 cases. 

By Emma Liem Beckett • Oct. 16, 2020

Jack in the Box serves up plant-based, 'unchicken' sandwich

The chain is the latest QSR to add an alternative protein item to their menu, which appeals to the growing flexitarian trend and can help drive diner interest and traffic. 

By Julie Littman • Oct. 16, 2020

Wisconsin judge reinstates 25% capacity limit on bars, restaurants

The judge denied a request on Monday to extend a temporary hold on Gov. Tony Ever's restrictions, which were put into place a week ago, arguing that it was unclear if businesses were actually being hurt by the measure.

By Alicia Kelso • Updated Oct. 21, 2020

Starbucks to hold execs accountable for new racial diversity goals

The company aims to have 30% representation for Black, indigenous and people of color at the corporate level and 40% at the retail and manufacturing level by 2025.

By Julie Littman • Oct. 15, 2020

Taco Bell adds DoorDash as a delivery partner

The new partnership, which will cover 75% of Taco Bell's U.S. locations, continues Yum's strategy to grow delivery after its exclusive partnership with Grubhub ended abruptly during the summer.

By Alicia Kelso • Oct. 14, 2020

Casual dining curbside pickup times beat QSR, report shows

Olive Garden, Applebee's and Panera — which earned high speed and customer satisfaction scores from Rakuten Ready — benefit from large real estate footprints with designated parking spots and strong technology infrastructure.

By Alicia Kelso • Oct. 13, 2020

7 months later: Where the restaurant industry stands

With sales down to 2016 levels, restaurants have a lot of ground to make up, but pent-up demand for dining in is still high and technological innovations can help bring consumers back.

By Julie Littman • Oct. 13, 2020

Ghost restaurant calculator

Thinking about developing a ghost kitchen business plan? Use this calculator to crunch the numbers and determine profitability.

By Nami Sumida, Julie Littman, Emma Liem Beckett • Oct. 12, 2020

How to make ghost kitchens and virtual brands profitable

Jumping into a ghost kitchen may seem like a way to recoup lost dining room sales during the pandemic, but operators need to consider food costs, labor, marketing and brand equity to help ensure a payoff.

By Julie Littman • Oct. 12, 2020

Domino's continues same-store sales growth streak, but margins are tightening

Higher food costs and $11 million worth of pandemic-related expenses like enhanced sick pay and cleaning supplies negatively impacted the pizza chain's operating margins. 

By Julie Littman • Oct. 9, 2020

NYC restaurants caught in crossfire of contradictory COVID-19 guidelines

Over the course of this week, Mayor Bill de Blasio and Gov. Andrew Cuomo announced two different, overlapping plans to close restaurants in neighborhoods with high infection rates. Here's what's happening now.

By Emma Liem Beckett • Oct. 9, 2020

DoorDash for Work lets employers feed their remote workers

The aggregator's product is a solution for the new work-from-home economy, and could recapture some lost lunch business as commuters stay remote. 

By Alicia Kelso • Oct. 8, 2020

Kroger brings ghost kitchens inside stores

The grocer is opening a delivery and pickup-only restaurant inside an Indiana location on Thursday and will open a second facility in Ohio next month.

By Catherine Douglas Moran • Oct. 8, 2020

Ruby Tuesday emerges from bankruptcy

The chain plans to continue developing virtual, delivery-only brands to leverage its growing off-premise business and support its long-term growth strategy. 

By Emma Liem Beckett • Updated Feb. 25, 2021

McDonald's adds 3 baked goods to breakfast line up

The permanent additions, which will be part of its McCafé Bakery menu, will be available beginning Oct. 28 at participating restaurants and reflect the chain's pivot to refocus on the sluggish morning daypart.

By Julie Littman • Oct. 7, 2020

McDonald's shaves down drive-thru times by almost 30 seconds, study shows

The chain's speed of service is likely helped by its Dynamic Yield technology and streamlined menus, including the elimination of all-day breakfast. 

By Alicia Kelso • Oct. 6, 2020

Mapping the rise of ghost kitchens

Are ghost kitchens really on their way to becoming a mainstream restaurant channel? And what risks come with the opportunity they promise? Restaurant Dive aims to answer these questions and more in a six-part article series. 

Oct. 5, 2020

How the pandemic accelerated the US ghost kitchen market '5 years in 3 months'

The COVID-19 crisis has restaurants "running to catch up" to delivery demand, but experts now see potential for permanent changes to business models as dark kitchens gain steam. 

By Alicia Kelso • Oct. 5, 2020