Yum China is spending a pretty penny to invest in the future of its restaurants—which involves transforming them digitally through cutting-edge technology.
Papa John’s International has promoted Max Wetzel to executive vice president and COO.
The brand announced it signed its first franchise deal with Black Bear Diner and Smashburger franchisees Lucas Farnham and David Doty to bring 30 Mici locations to the Phoenix market.
The latest CaliBurger restaurant is coming with a cook already in the kitchen.
A diverse group of Chicago-area chefs share their thoughts on technology in the back-of-house. Hint: Simple equipment still has a spot.
In this role, John Blizzard will assume a sales leadership position and be responsible for sales development and execution of the corporate growth strategy.
Applications are being accepted now for the CFESA Cares Fall Scholarship.
Yum China announced its commitment to continuing to reduce waste through the gradual expansion of its existing pilot Food Bank program to more stores and cities across China.
Jack in the Box has elevated its interim chief technology officer, Doug Cook, to the brand’s official chief technology officer and senior vice president.
Water leaks and unwanted water use cost US restaurants over $1 billion dollars every year. That’s a lot of water and money down the drain. As sustainability becomes an increasingly important and prominent conversation, many operations are looking for ways to reduce their environmental impact. And water use is a critical part of that discussion.…