Yelp: About 18K restaurants added outdoor dining since pandemic's start

Consumer searches for places that offer meals al fresco have risen 292% in the second year of COVID-19 compared to before the crisis.

By Alicia Kelso • Feb. 28, 2022

Wendy’s creates development fund, new store formats to grow franchise diversity

The burger chain's "Own Your Opportunity" recruitment initiative is designed to increase restaurant ownership among women and people of color.

By Aneurin Canham-Clyne • Feb. 28, 2022

Target to test Starbucks orders, returns with curbside pickup

The retailer will debut the features this fall in select cities as its same-day services continue to expand.

By Kaarin Moore • Feb. 23, 2022

White Castle brings cooking robot to 100 more restaurants

The burger chain will soon use Miso Robotics' Flippy 2 robot, which can perform the work of a whole fry station, at nearly one-third of its units. 

By Aneurin Canham-Clyne • Feb. 15, 2022

Slower McDonald's units may see higher DoorDash fees

The delivery company lowered standard commissions on orders to 11.6% as part of a November deal, but that charge jumps to 17.6% if a driver has to wait over seven minutes.

By Aneurin Canham-Clyne • Feb. 14, 2022

Fat Brands' CEO on developing supply chain, labor strategies for the Super Bowl

Andy Wiederhorn talks how shortages and price hikes of the past few years have informed contingency plans ahead of the big game. 

By Emma Liem Beckett • Feb. 10, 2022

C3 takes over in-room dining at The Westin Las Vegas Hotel & Spa

This marks the ghost kitchen company's latest hotel deal as it works to diversify its offerings through partnerships and its own brick-and-mortar concepts. 

By Aneurin Canham-Clyne • Feb. 9, 2022

How to prepare your restaurant for Valentine's Day crowds amid COVID-19

Personalization, limited menus and social media engagement can be a recipe for success despite labor struggles on this high-traffic day, writes Jennifer Simmons, director of marketing at Restaurant365.

By Jennifer Simmons • Feb. 9, 2022

Brinker plans more off-premise-only kitchens, virtual brand expansion

The chain opened an off-premise kitchen in Manhattan last month and plans to open similar units near universities in Dallas and Columbus, Ohio, CEO Wyman Roberts said during the company's Q2 earnings call. 

By Alicia Kelso • Feb. 4, 2022

Jimmy John's opens its first drive-thru-only restaurant

The chain's new format includes a dual-sided drive-thru with a designated pickup lane for mobile and online orders, as well as carryout lockers.

By Alicia Kelso • Feb. 3, 2022

Kitchen United teams with Simon Property Group to bring off-premise eating to malls

The ghost kitchen's "Grab Go Eat" concept lets diners order from mall restaurants for on-premise pickup, delivery to tables or stores and off-premise takeaway, CEO Michael Montagano said.

By Aneurin Canham-Clyne • Feb. 3, 2022

Wingstop opens digital-focused prototype with no seating

The Dallas store will function as an innovation lab for new restaurant configurations and equipment as the chain pursues 100% digital transactions. 

By Aneurin Canham-Clyne • Feb. 3, 2022

Rise of the robots: How restaurants can automate without losing the human touch

Instead of adopting technology to replace human beings, employers should embrace digital tools that make jobs more satisfying, writes Raju Malhotra, chief product and technology officer at PAR Technology Corporation.

By Raju Malhotra • Feb. 2, 2022

Panera diners can now order at the table through mobile app

The digital dine-in feature lets diners skip lines for cashiers and kiosks and may save employees time, Chief Digital Officer George Hanson said.

By Aneurin Canham-Clyne • Feb. 1, 2022

Digital-first diners are driving the rise of collaborative commerce

Collaborative commerce immerses customers in the dining experience and makes them active participants in shaping the operational experience, writes futurist Brian Solis.

By Brian Solis • Jan. 27, 2022

Pret a Manger settles Illinois suit challenging use of fingerprints for timekeeping

State law strictly limits employers' use of biometric technology.

By Kate Tornone • Jan. 26, 2022

7-Eleven introduces subscription delivery service

For $5.95 a month, shoppers can get items, including hot food and drinks, delivered by the convenience store in about 30 minutes.

By Kaarin Moore , Emma Liem Beckett • Jan. 25, 2022

How to navigate an evolving restaurant environment

How restaurants can adjust their approach to optimize their sales and profit potential going forward.

Jan. 24, 2022

Delivery firms are offering more flexibility to retain partners. Will it work?

Major aggregators are rolling out white labels, subscription programs and new data tools to keep partner restaurants and delivery customers as more diners order from operators directly. 

By Julie Littman • Jan. 19, 2022

IRC warns sales are falling, debt is rising for independent restaurants

Forty-two percent of restaurants that didn't receive Restaurant Revitalization Fund grants risk filing for or have filed for bankruptcy, a survey by the Independent Restaurant Coalition finds.

By Aneurin Canham-Clyne • Jan. 18, 2022

Can restaurant marketers get digital right while facing panoply of pressures?

Amid labor, supply chain and inflationary issues, 2022 will be a year of increased pressure to deliver on fronts that span media, ordering and loyalty.

By Chris Kelly • Jan. 18, 2022

Instacart launches Ready Meals Hub

Like Instacart's convenience delivery offering, Ready Meals adds another service that addresses cross-channel challengers — in this case, restaurants.

By Catherine Douglas Moran • Jan. 14, 2022

Reef signs expansion deal with Denny's amid closure of 95 units

Reef considers these units, which temporarily shuttered on Jan. 7, to be "underperforming," Business Insider reports. The company said these units are being revamped to service partner brands. 

By Aneurin Canham-Clyne • Updated Jan. 13, 2022

C3 snags Uber Eats' former ghost kitchen chief

Pasha Mehran joins as chief strategy officer, overseeing collaborations with celebrity chef-driven restaurants and ghost kitchen partners, as well as expansion into suburban markets. 

By Emma Liem Beckett • Jan. 12, 2022

Sustained delivery profitability may hinge on business beyond restaurants

While eateries remain their core businesses, third-party aggregators are adding new verticals, like retail and grocery, and services to diversify.

By Julie Littman • Jan. 12, 2022