Franchising sector says Browning-Ferris cost it $33B annually

The Obama-era standard has exponentially increased franchisors' compliance burden and liability exposure.

By Jennifer Carsen • Feb. 6, 2019

FAT Brands heads to India

The company will bring 60 co-branded Fatburger and Buffalo's Express stores to the country, joining several QSR brands looking beyond the U.S. for growth. 

By Julie Littman • Feb. 6, 2019

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

Luckin's US IPO turns heat up on Starbucks

The Chinese coffee startup's aggressive expansion and $2.9 billion valuation could give it more leverage over Starbucks, but only if it can sustain a profit given its heavy use of promotions and lower price point.

By Alicia Kelso • Updated April 22, 2019

Food for thought: Combating rising restaurant labor costs

Restaurants need to focus on retention, menu engineering and new technologies to better manage rising wages, says BDO's Adam Berebitsky.

By Adam Berebitsky • Feb. 5, 2019

Buffalo Wild Wings to pay $30K after refusing to hire male bartenders

An EEOC official said that employers must realize that no person, male or female, can be denied employment based on sex.

By Lisa Burden • Feb. 4, 2019

Starboard CEO to lead Papa John's board in $200M deal

Despite former CEO John Schnatter voting against the deal, the new investor — known for its coup at Darden Restaurants — will reportedly focus on investing in the brand rather than cost cutting.

By Emma Liem Beckett , Alicia Kelso • Feb. 4, 2019

Shift Change: Yum Brands names new COO; Bojangles' hires former McDonald's execs

This series from Restaurant Dive highlights promotions and executive changes at top chains. 

By Julie Littman • Feb. 1, 2019

Starbucks gets high marks for equity efforts, but work remains, report says

Eliminating bias in the workplace is a continuous process that goes beyond a one-time diversity training session.

By Valerie Bolden-Barrett • Feb. 1, 2019

Burger King trolls McDonald's for losing Big Mac trademark in the EU

In its latest stunt, the burger chain takes aim at its archrival by offering "Not Big Macs" in Sweden.

By Erica Sweeney • Feb. 1, 2019

Investors pressure QSR giants to reduce supply chain emissions

McDonald's, Chipotle and many more have been urged to set reduction targets for greenhouse gas emissions and water use by their meat and dairy suppliers. 

By Alicia Kelso • Jan. 30, 2019

Q&A: How Black Bear Diner's take on family dining keeps it growing

CEO Bruce Dean shares how the restaurant grew from one location in Mount Shasta, California to a national brand with plans to add at least 18 units this year and 20 in 2020. 

By Julie Littman • Jan. 30, 2019

Daphne's, Noon launch hybrid Mediterranean concept

Elite Restaurant Group's new concept will feature Noon's assembly line alongside Daphne's traditional menu to capture consumer demand for more customized meals. 

By Alicia Kelso • Jan. 29, 2019

Why restaurants should switch to EMV chip card tech

Businesses that still rely on magnetic stripe payment systems are at risk of fraud and increased chargeback payments, according to Tidal Commerce CEO Drew Sementa. 

By Drew Sementa • Jan. 29, 2019

Shift Change: Burger King parent, Tropical Smoothie, Caribou Coffee name new CEOs

This new Restaurant Dive series highlights the latest executive changes across multiple chains as they plan their growth strategies for the year or try to improve slumping sales.

By Julie Littman • Jan. 25, 2019

Why 'ghost' restaurants are changing the delivery game

Delivery-only concepts are using data to fill gaps in the market and experiment with their menus faster than traditional formats can. But without a storefront, can they make meaningful connections with their customers?

By Kristine Sherred • Jan. 24, 2019

A&W lowers fees for franchisees as it looks to expand

As rising minimum wages, a tight labor market and the delivery boom pressure chains, many companies see franchising as the safest path to growth.

By Kristine Sherred • Jan. 24, 2019

Burger King parent taps new CEO, shuffles executives

While other brands shift their C-suites amid ongoing struggles, Restaurant Brands International's latest promotions could better prepare the company for ongoing global expansion.

By Julie Littman • Jan. 23, 2019

Strong M&A restaurant activity expected this year

Brands like Jack in the Box, which have struggled to grow same-store sales in recent quarters, will be among the acquisition targets in 2019.

By Julie Littman • Jan. 22, 2019

Subway's struggles marked by another executive exit

James Walker, vice president of the chain's North America division, leaves just after the CMO resigned in December and months after the CEO stepped down. 

By Alicia Kelso • Jan. 22, 2019

Domino's aims for $25B in retail sales by 2025

The pizza chain's aggressive plans to add about 10,000 units in six years relies heavily on fortressing, which adds units within a franchisee's existing territory, but can lead to a dip in comparable sales. 

By Julie Littman • Jan. 18, 2019

FAT Brands expands co-branded Fatburger/Buffalo's Express units

With dual-brand concepts often resulting in efficiency, flexibility and increased profit margins, the company plans to add another 10 units in the U.S. 

By Alicia Kelso • Jan. 17, 2019

Shake Shack to test food trucks in Atlanta and New Jersey

The burger joint joins other chains like Johnny Rockets and Auntie Anne's to use food trucks, with plans to launch in the two locations in February. 

By Julie Littman • Jan. 17, 2019

Restaurant prices post highest increase in 7 years

Diners paid 0.5% more at full-service restaurants and 0.4% more at limited service eateries in December, according to a U.S. Labor Department report.

By Alicia Kelso • Jan. 14, 2019

From wearables to AI: How a startup looks to change the restaurant industry

Presto, which provides tabletop tablets to Applebee's and Red Lobster, developed smartwatch-like devices for serving staff and an artificial intelligence platform to improve operations. 

By Julie Littman • Jan. 14, 2019

Eatsa launches smart pickup shelves

The chain's digital pickup system, which links order management platforms to automated "spots" displaying customer names, is designed to reduce third-party delivery and to-go order errors.

By Emma Liem Beckett • Jan. 14, 2019