The holiday season is off to a good start for restaurants, according to Black Box Financial Intelligence’s latest “Restaurant Industry Performance Pulse.”
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Shake Shack is entering a new era in off-premise dining as it prepares to open its first-ever drive-thru location, which features a dual-lane ordering system and a separate kitchen for drive-thru customers.
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For several years now, the FER team has taken a moment to look toward the year ahead, and share what they’re watching, looking forward to or predicting for the foodservice industry.
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What a ride 2021 has been. The year started with the country in the midst of a COVID surge, with widespread office and school closures, and many jurisdictions mandating dining restrictions. By spring and early summer, as vaccination levels soared and COVID cases plummeted, foodservice industry sales quickly accelerated. Driven by a pent-up desire to…
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Though we still are dealing with COVID, to me, this holiday season looks very different than last year.
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Krystal named Dan James vice president of real estate and construction, while Hungry Howie’s tapped Steve Clough as director of franchise development.
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Patrick Walker will be responsible for developing and managing all business opportunities throughout the Southeastern region, which includes MAFSI regions 11, 12, 13 and 14.
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The move to open a U.S. facility comes as the oven manufacturer works to reduce lead times and meet growing demand.
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Subway and Cinnabon plan to add a combined 275 locations throughout the country.
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The private equity firm Leonard Green & Partners has purchased a majority stake in the Dallas-based restaurant concept Velvet Taco.
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Chef Pete Schellenbach and Chef Hank Sawtelle will serve as culinary specialists and help establish Vulcan’s new Center of Excellence, which will begin opening next year.
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Fred Singer says planning ahead and finding ways to automate labor will help operators as industry challenges persist.
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