Lunch Break: KFC's development chief talks nontraditional formats and iconic design

The chicken chain is expanding beyond its stand-alone drive-thru stores to add urban units, and continues to roll out its American Showman design updates with franchisee support.  

By Emma Liem Beckett • Jan. 22, 2020

How 6 restaurant brands are boosting retention

With labor costs increasing and the talent pool shrinking, Shake Shack, Macaroni Grill and Kura Sushi are offering stock options to managers among other tactics to try to gain an edge on labor.

By Julie Littman • Jan. 21, 2020

Pickup is leading app and web integration for restaurants

Brands that offer order updates and time-saving features are winning among consumers, says Gartner report.

By Lauren Manning • Jan. 17, 2020

Punch Bowl Social checks into hotel space

In a bid to become a lifestyle brand, the eatertainment chain wants to enter malls with its Punch Bowl Life concept, which will be more focused on gaming.

By Julie Littman • Jan. 16, 2020

P.F. Chang's dips toes in to-go only trend

The chain's newest restaurant in Chicago will focus on carryout, catering and delivery, joining other casual chains like Applebee's, IHOP and Buffalo Wild Wings that are testing to-go focused models. 

By Alicia Kelso • Jan. 16, 2020

Macaroni Grill eyes 2nd acquisition

The once-struggling company hopes to close on another purchase in Q1, one that could bring it halfway to its goal of becoming a $1 billion business, said CEO Nishant Machado.  

By Julie Littman • Jan. 15, 2020

FAT Brands CEO: Chain plans to close an acquisition in Q1, with more in the works

With new funding, the company is poised to buy larger brands as part of its two-pronged strategy to grow organically and through acquisitions, Andy Wiederhorn told Restaurant Dive at the ICR Conference.

By Julie Littman • Jan. 14, 2020

Chili's leans into personalization with Presto partnership

The casual dining restaurant’s deal with the tabletop tech provider is aimed at better tracking ordering behaviors and is part of the company’s strategy to boost customization.

By Julie Littman • Jan. 13, 2020

Subway's C-suite carousel turns again

The chain eliminated its chief brand and innovation officer position and has a new chief legal officer, bringing the total number of executives leaving the company since December to five. 

By Alicia Kelso • Jan. 10, 2020

Shift Change: Black Bear Diner hires CEO, McDonald's adds chief digital engagement officer

This week's Shift Change also highlights executive news at Subway, Wingstop, Red Robin, Rave Restaurant Group, BBQ Holdings and Farmer Boys. 

By Julie Littman • Jan. 10, 2020

Grubhub is still charging phone call fees, NYC restaurant claims

Expat claims that only three of the 54 phone Grubhub calls it received between Jan. 4 and April 20 resulted in orders, but the platform charged it $380 in commission fees. Grubhub is conducting an audit of the charges.

By Julie Littman • Updated April 24, 2020

Taco Bell to test $100K salary for general managers

The QSR will implement the new base pay at select company-owned locations later this year. It also added a minimum of 24 hours of paid sick leave for all employees.  

By Julie Littman • Jan. 9, 2020

Only 34% of operators 'very confident' they can identify food safety concerns

Comparatively, in 2018, 50% of operators felt they could identify food safety risks before they became an issue, according to a study from Zenput and Technomic. 

By Alicia Kelso • Jan. 9, 2020

Secret sauce: MUTTS Canine Cantina takes business off-leash with franchising expansion

The emerging bark park and cantina has turned to franchising as a growth strategy, and its unique construction approach could help operators develop more sites faster.

By Julie Littman • Jan. 8, 2020

Red Robin terminates COO without cause

Guy Constant exits the chain after serving for over a year and amid continued investor pressure to improve operations and shareholder value. 

By Julie Littman • Jan. 8, 2020

48% of restaurants struggling with rising labor costs, study finds

Restaurants are increasingly turning to technology to alleviate labor woes, but adoption remains low, research from Zenput and Technomic shows.

By Lauren Manning • Jan. 7, 2020

Burger King launches Impossible sausage breakfast sandwich

The Impossible Croissan'wich will be available at participating restaurants in five regions and is part of Burger King's plant-based menu expansion plans.

By Christopher Doering • Jan. 7, 2020

Yum Brands acquires Habit Burger for $375M

The deal, which is expected to close by the end of Q2 2020, is Yum's first restaurant acquisition since it went public more than 20 years ago.

By Julie Littman • Jan. 6, 2020

Little Caesars partners with DoorDash for delivery

Diners can place delivery orders through the pizza chain's app and website, and DoorDash will provide last-mile delivery for "at least $5 less" than top competitors, Little Caesars claims.

By Julie Littman • Jan. 6, 2020

Waitr names new CEO

Waitr has tapped Carl Grimstad as CEO and member of the board effective immediately. This is the delivery firm's third CEO hire in less than two years. 

By Emma Liem Beckett • Jan. 3, 2020

Chick-fil-A cuts 6 items in streamlined menu test

Locations in Arizona and Charlotte will cut Original Chick-n-Strips, Grilled Cool Wraps and more from their offerings to make way for new items, such as a spicy menu that will also be tested in Charlotte, North Carolina.  

By Lauren Manning • Jan. 3, 2020

Applebee's enters the fast casual game

The casual dining chain opened its first Applebee’s Express in Alabama last month, joining IHOP, The Cheesecake Factory and Famous Dave's in testing to-go friendly concepts. 

By Alicia Kelso • Jan. 3, 2020

Tim Hortons president stepping down

Alex Macedo, who has been president of Tim Hortons since December 2017, will leave his role in March.

By Julie Littman • Dec. 27, 2019

Survey: Restaurants need to add mobile ads, payments and apps to the menu

A robust mobile marketing strategy is crucial for restaurants to connect with customers and drive sales, AdTheorent finds.

By Robert Williams • Dec. 23, 2019

62% of Americans prefer dine-in to takeout, delivery

Though demand for dynamic eating experiences is growing, diners are most swayed by food quality and consistency when selecting a restaurant, Vixxo research finds.

By Alicia Kelso • Dec. 23, 2019