Panda Express adds plant-based options following PETA petitions

Responding to activist pressure, the nation's largest Chinese food chain will remove chicken broth and animal seasonings from several dishes such as chow mein and eggplant tofu.

By Alicia Kelso • Feb. 27, 2019

Delivery throws restaurants a lifeline during extreme weather

Heat waves and snow storms can cripple sales for restaurants that rely on dine-in traffic, but delivery partnerships can help squeeze new growth opportunities out of inclement conditions. 

By Julie Littman • Feb. 27, 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

Presto, ShiftOne gain new funding for employee retention technology

Presto will put $30 million in new investments toward its AI platform, and ShiftOne will use its additional $2.6 million to bring new features to its scheduling system as demand for staffing forecasting grows. 

By Kevin Whiteley • Feb. 27, 2019

Shake Shack overhauling enterprise systems with 'Project Concrete'

The burger chain is investing in automated business processes to eliminate administrative manual tasks.

By Samantha Schwartz • Feb. 27, 2019

Uber Eats strengthens position in UK delivery, plans to leave India

Ahead of a potential IPO, the aggregator is gunning for more market share in the U.K., while it pulls out of other overseas markets to help turn a profit.

By Julie Littman • Feb. 26, 2019

Burger King, KFC revamp brand mascots as chicken rivalry heats up

Burger King has debuted the "K.F.G.," or King of Flame Grilling — which mocks Colonel Sanders — while KFC rolls out a RoboCop iteration of its mascot.

By Erica Sweeney • Feb. 25, 2019

Shift Change: Shake Shack beefs up c-suite; PDQ adds first CMO

The latest installment of Shift Change highlights executive changes at Shake Shack, PDQ, REGO Restaurant Groups and Wendy's.

By Julie Littman • Feb. 22, 2019

Baskin-Robbins sees 12% lift in store visits from Spotify ads

The ice cream chain matched 430,000 U.S. store visits to an audio ad via new measurement partner Placed.

By Robert Williams • Feb. 22, 2019

GetSwift's farm-to-table, scheduling tech deals solidify its last-mile offering

As more companies look to improve their delivery operations, they have found that they also need staffing solutions such as scheduling to go along with it.  

Feb. 22, 2019

NYC bans discrimination based on hairstyle

The guidance from the New York City Commission on Human Rights makes it illegal for restaurants and other employers to fire workers, noting black workers' right to wear natural, treated or untreated hairstyles.

By Emma Liem Beckett , Valerie Bolden-Barrett • Feb. 21, 2019

Just Eat to drop restaurants with a 'zero' hygiene rating

The food delivery platform will invest $1.3 million in helping partner businesses improve food safety protocol after a BBC investigation found rodent carcasses and droppings at some locations. 

By Kevin Whiteley • Feb. 21, 2019

AirAsia looks to launch a QSR that serves its airplane food

CEO Tony Fernandes' move reflects the growing focus on quality food and restaurant brand partnerships in the air travel world. 

By Kevin Whiteley • Feb. 20, 2019

Starbucks' first all-day cafe could give it an edge in China

The global coffee giant's new concept could help its battle against Luckin, which has been threatening Starbucks' growth overseas. 

By Julie Littman • Feb. 19, 2019

Shift Change: Shake Shack, REGO Restaurant add senior marketing execs

This week, this Restaurant Dive series also highlights new executives at Bloomin' Brands, Waitr, Bojangles' and Fazoli's.

By Julie Littman • Feb. 15, 2019

How in-house delivery gives Jimmy John's greater control

The sandwich chain's refusal to team with third-party services allows it to focus on quality food and service, ShiftPixy CEO Scott Absher writes.  

By Scott Absher • Feb. 15, 2019

Jury awards KFC employee $1.5M for non-private lactation room

The office in which the plaintiff was permitted to pump allegedly had a window through which co-workers watched her.

By Morgan Fecto • Feb. 15, 2019

Are mobile units a new growth opportunity for QSRs?

Food carts like MOVE System's solar-powered, battery-rechargeable units offer brands the opportunity to test different markets, attract single-unit franchisees and build brand awareness. 

By Kevin Whiteley • Feb. 15, 2019

Potbelly ups its value game with new menu

As part of its turnaround strategy, the sandwich chain's Pick-Your-Pair options allow diners to customize their orders, better positioning it to compete with the likes of Panera and McAlister's.  

By Alicia Kelso • Feb. 14, 2019

6 keys for retaining employees through better scheduling

Kristi Turner, CMO of restaurant management software firm Compeat, believes developing a standard schedule style and improving schedule forecasts are strong first steps toward better employee retention. 

By Kristi Turner • Feb. 14, 2019

AI technology is coming to drive-thrus

This innovation can collect restaurant operational data and reduce the labor burden for QSRs by processing drive-thru orders quickly and accurately. 

By Julie Littman • Feb. 14, 2019

Fresh take: Why restaurants are investing in better ingredients

To meet consumer demand healthier food, QSR brands are innovating with fresh, antibiotic-free foods and customizable menus, but this strategy comes with food safety challenges. 

By Julie Littman • Feb. 13, 2019

Chipotle's supply chain turnaround is in full effect

In addition to a revamped supply chain team, the franchise has increased the frequency of food safety training and updated cooking and preparation procedures.

By Emma Cosgrove • Feb. 11, 2019

Hy-Vee's CEO on growing and experimenting in the Midwest

Randy Edeker talks about the future of its Market Grille restaurant and Wahlburgers partnership, e-commerce and the company's latest store formats.

By Jeff Wells • Feb. 11, 2019

Q1 delivery report: Brands doubling down on off-premise

Restaurant heavyweights have announced changes to their off-premise initiatives and disclosed how third-party delivery partnerships impact sales. Catch up with news from Darden Restaurants, Del Taco and more.

By Emma Liem Beckett , Julie Littman • Updated March 22, 2019

Chipotle rolls out 'Chipotlane' drive-thrus for digital orders

The windows allow diners to collect their orders from the chain, which saw more than 40% growth in digital sales last year, without leaving their cars.

By Julie Littman • Feb. 7, 2019