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This Week in Foodservice

  • What’s the Runway for Airport Restaurants?

    How are consumers reacting to higher restaurant prices? Which chain is mulling its financial options? How is Firehouse Subs spicing up its guest experience? Answers to these questions and more This Week in Foodservice.

  • How Will Interest Rate Cuts Affect the Restaurant Industry?

    What do reduced interest rates mean for the restaurant industry? How can telling its story help a restaurant withstand the tests of time? What can chain restaurants learn from independent operators? How has inflation impacted school foodservice spending? Answers to these questions and more This Week in Foodservice.

  • How do you Measure the Value of a Value Meal?

    What is in store for the Infinite Kitchen? Which chains filed for bankruptcy this week? Answers to these questions and more This Week in Foodservice.

  • A Look at two High-Profile Foodservice Mergers and More Foodservice News

    Which high-profile merger was called off? How did 7-Eleven’s parent company respond to a potential merger? What’s the latest on Red Lobster’s bankruptcy plan? And which broadline distributor just made a large commitment to Feeding America’s Direct to Neighbor initiative? Answers to these questions and more This Week in Foodservice.

  • How did Restaurants Perform in July?

    How did restaurants fare in July? Why is a shareholder taking Starbucks to court? Who is Henry, the fry robot? Answers to these questions and more This Week in Foodservice.

  • Chick-fil-A Embraces the Digital Era

    Chick-fil-A continues its digital dance, Taco Bell rethinks breakfast and Los Angeles lets the robots roll. One fast-casual chain files for bankruptcy, while another seemingly gets closer to doing so, too. Two concepts change owners while another gets a financial boost. Plus, consumer confidence improves. These stories and more This Week in Foodservice.

  • How Chain Operators are Setting Themselves Apart

    From inflation to inflated labor rates to consumers feeling the pinch, well, everywhere, operators faced no shortage of business challenges during the first part of 2024. Yet the results were far from universal. Some chains had success while others struggled to generate customer traffic and some restaurant chains even filed for bankruptcy.

  • IFMA Revises its 2024 Operator Spending Projections

    IFMA looks at operator spending for the rest of 2024, while digital kitchens remain in bloom for a fast-casual chain. Also, we look at some of the fastest hiring chains and the rise of solo dining This Week in Foodservice.

  • A Look at Buca di Beppo's Bankruptcy Filing and More

    Who is feeling the need for speed? What happens at restaurants when higher labor leads to higher prices? Which chains filed for bankruptcy this week? How do consumers feel about the future? We answer these questions and more This Week in Foodservice.

  • Political Pop-Ups hit the Restaurant Scene

    A pizza chain debuts a new design, while a fast-casual concept takes the next steps in its equipment evolution. Plus, athletes share their thoughts on foodservice at the Olympics. These stories and more This Week in Foodservice.

  • What Will it Take for AI to Take off in Foodservice?

    How are the Olympics impacting some Paris restaurants? Which pizza chain earned accolades for its latest design? What will Darden do when it completes its Chuy’s acquisition? What’s the latest GDP outlook? We answer these questions and more This Week in Foodservice.

  • Starbucks' Need for Speed, Plus More Foodservice News

    How much have restaurant prices increased in the past 12 months? Which casual dining chain made a comeback? Are local food halls still relevant? We answer these questions and more This Week in Foodservice.

  • Which two big Cities Gave Restaurant Workers a Boost?

    Is the restaurant industry adding or shedding jobs? And which quick-service restaurant is trying its hand at solar energy? Answers to these questions and more This Week in Foodservice.

  • Hospitality A-Listers Remember Jeffrey Beers, and More Foodservice News

    Restaurant designer Jeffrey Beers remembered. A chain invests in its late-night business, while robots make an appearance in the Los Angeles dining scene. Plus, lessons learned from a salad chain.

  • Which Factors are Fueling QSR Visits?

    Which entertainment company is ready to enter the foodservice game? Is there anything new with the CHEERS Act? Which foodservice pro is up for Entrepreneur of the Year?  How do consumers feel about the future? Answers to these questions and more This Week in Foodservice.

  • What’s the Secret Sauce in Successful Menu Development?

    Are the top 500 chains open more or less compared to 2019? Are operators focusing on renovations? What restaurant company is turning its employees into owners? We answer these questions and more This Week in Foodservice.

  • Can an old fox’s Tricks Bring a C-Store Back to Life?

    Which is the latest chain to offer a value meal? What’s the industry outlook for 2024? What’s a scallion latte? And who is the 2024 Les Grande Dame? You will find answers to these questions and more This Week in Foodservice.

  • Can a Casual Dining Icon Make a Comeback?

    How has a historic water main break impacted Atlanta’s restaurants? Is BurgerFi for sale? Can an urban wing chain fly all the way to the ‘burbs? Answers to these questions and more This Week in Foodservice.

  • Flexibility in Restaurant Design and More Foodservice News

    How many people attended the NRA Show? How many people will restaurants hire in the summer of 2024? What do Krowne’s expansion plans look like? What did Cambro just add to its portfolio? Can Red Lobster and Cracker Barrel make comebacks? These stories and more This Week in Foodservice.

  • What led Red Lobster to the Boiling Point?

    Did making endless shrimp a permanent part of the menu sink Red Lobster? How did Canada’s largest restaurant chains fare in 2023? What do Krowne’s expansion plans entail? We answer these questions and more in This Week in Foodservice.

  • Cookie Concepts Remain Hot Out-of-the-Oven

    A California law focuses on restaurant pricing. Potbelly has plans to drive traffic. Consumer sentiment declines. We cover these stories and more This Week in Foodservice.

  • Operators Respond as Consumers Reach a Tipping Point

    Learn how companies are using virtual brands and digital channels to drive growth. A tech titan tries his hands at running a restaurant. Again. Plus, there’s some cool news from Easy Ice and Polar Leasing. These stories and more This Week in Foodservice.

  • Was Foxtrot Outfoxed?

    Is the restaurant industry in contraction or growth mode? Can a better employee experience lead to a better customer experience? We answer these questions and more This Week in Foodservice.

  • Starbucks Shakes Things up and More Foodservice News

    Starbucks shakes things up, literally and figuratively. Which retailer is getting into the restaurant biz? What is to come of the all-night diner? TGI Fridays’ future takes shape. Red Lobster is treading water. These stories and more This Week in Foodservice.

  • What’s the Outlook for the top 500 Chains in 2024?

    How did restaurant sales fare in March? What are some ways restaurants are using AI to their advantage? How are c-stores becoming more direct competitors to quick-service restaurants? Answers to these questions and more This Week in Foodservice.

  • Which Restaurant Chains are the Most Innovative?

    How many jobs did eating and drinking places add in March? Why is the Department of Energy’s proposed refrigeration standards getting a chilly response? Which Ohio-based manufacturer is updating its facilities? We answer these questions – and a lot more – This Week in Foodservice.

  • The Impact of California’s FAST Act, and More Foodservice News

    Here comes the FAST Act. The restaurant industry’s mixed performance. Consumer confidence and the jobs market remain stable. These stories and more This Week in Foodservice.

  • National Chains Continue to Make Headlines

    McDonald’s and Krispy Kreme expand their partnership. Local restaurants are starting to open off-premises-only units, and pop culture-themed restaurant concepts remain popular. These stories and more This Week in Foodservice. 

  • Is Breakfast Booming?

    What’s all the buzz under the golden arches? Is eating at a casual dining restaurant cheaper than a QSR? Why did a Michigan State professor get a scholarship named after him? We answer these questions and more This Week in Foodservice.

  • Whole Foods' New Format, More Foodservice News

    Whole Foods to debut a quick-shop format. Restaurant prices increased again in February. One restaurant is selling a bowl of soup for $1,863. These stories and more This Week in Foodservice.