Meijer opens sushi restaurant and craft beer bar

The new concept serves beer from local Bell's Brewery to accompany chef-made rolls and non-sushi dishes like Asian chicken wings.

By Krishna Thakker • Feb. 14, 2020

Burgerim drama mounts as WA, MD revoke franchise registration

Franchisees of the beleaguered burger chain, once considered one of the hottest and fastest growing brands, face additional challenges as states revoke the franchisor's right to sell licenses.

By Alicia Kelso • Feb. 13, 2020

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

Secret Sauce: Pinstripes uses a different kind of equity partnership to grow

Joining forces with real estate developers has helped this eatertainment concept, which opened during the Great Recession, reach toward its long-term goal of over 100 units in the U.S.

By Julie Littman • Feb. 12, 2020

Starbucks' airport strategy takes flight with 2 deals

The coffee chain hopes to explore innovative store concepts with Paradies Lagardère and OTG Management, including offerings like gate-to-gate delivery, and will open new locations this year. 

By Lauren Manning • Feb. 11, 2020

Sonic to buy 73 units from bankrupt franchisee

The franchisor plans to acquire the units from SD Holdings, which operates in North Carolina, Tennessee, Virginia and Alabama, after the operator accumulated $22.3 million in secured debt.

By Alicia Kelso • Feb. 11, 2020

Burger King, Tim Hortons invest in personalized drive-thru tech

The brands' menu boards will offer locational, situational and customized offerings similar to McDonald's rollout of Dynamic Yield.

By Julie Littman • Feb. 10, 2020

Popeyes' chicken sandwich helped boost comp sales to 34% in Q4

The menu item — easily the brand's most successful product launch — also lifted systemwide sales by 42% to $1.3 billion during the quarter.  

By Julie Littman • Feb. 10, 2020

Fin to gill: How restaurant chefs can make the most of whole fish for delicious sustainable dining

Take a second look at what you once saw as trash, and change how your restaurant operates. 

Feb. 10, 2020

Grubhub adds 150K non-partnered restaurants as controversy grows

The delivery platform grew its network to 300,000 restaurants in Q4 and is eyeing a subscription program and pickup to gobble more market share, but frustration over its strategy could threaten its future.

By Julie Littman • Feb. 7, 2020

Study: Unpredictable schedules jeopardize shift worker health

Employers can help prevent chronic illnesses by eliminating rotating shifts that disrupt sleep cycles, the study's lead author said.

By Valerie Bolden-Barrett • Feb. 6, 2020

Saladworks pilots virtual kitchens in 3 markets

Saladworks joins the likes of Chick-fil-A, Wetzel's Pretzels, Halal Guys and others testing the Kitchen United model.

By Lauren Manning • Feb. 5, 2020

37% of operators plan to reduce labor costs with tech

While restaurants are exploring self-service kiosks and ghost kitchens to alleviate the issue, others will increase menu prices, according to a TD Bank survey.

By Julie Littman • Feb. 4, 2020

Full-service cloud kitchen brand Kitopi raises $60M

The company will use the funding to open 150 delivery-only locations around the world by the end of 2020.

By Lauren Manning • Feb. 4, 2020

Krispy Kreme takes a bite out of the Big Apple

The chain will open six New York City stores in 2020, including a Times Square flagship, but Dunkin's strong market presence poses stiff competition.

By Lauren Manning • Jan. 30, 2020

Amazon Go will soon offer hot food and fountain soda

A San Francisco location recently closed for renovations and informed customers it's adding more meal and beverage options, including espresso.

By Krishna Thakker • Jan. 28, 2020

Starbucks ramps up waste reduction goals, focusing on reusable and recyclable cups

The coffee giant's new "resource positive" goals seek 50% reduction in waste sent to landfills by 2030. Its emphasis on changing cup design for recyclability, versus shifting toward compostables, is different than some competitors.

By E.A. Crunden • Jan. 24, 2020

New York City bans cashless stores

New York City is now the largest city in the U.S. to ban cash-free stores, joining Philadelphia, San Francisco and New Jersey.

By Julie Littman • Jan. 24, 2020

Topgolf opens upscale bar and restaurant concept

Lounge by Topgolf, which will feature virtual gaming and open in Kirkland, Washington, is part of the brand's strategy to diversify with smaller locations. 

By Alicia Kelso • Jan. 23, 2020

How 6 full-service brands make off-premise work

While Chuy’s and Macaroni Grill have honed their third-party delivery partnerships, Olive Garden is doubling down on its independent off-premise strategy.

By Julie Littman • Jan. 23, 2020

Grubhub diversifies with tech suite focused on pickup

The company's Ultimate platform offers digital queues, POS integration, kitchen display systems and self-order kiosks, all of which could help it gain an edge against rival third-party providers. 

By Julie Littman • Jan. 23, 2020

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