Katie Radtke, the new vice president of supply chain at Bojangles, will oversee food and packaging, distribution, logistics and quality assurance for the chain of over 760 restaurants.
One of the two recent deals includes plans to double the chain’s footprint in the Quebec area by the end of 2025.
Guest convenience is “one of the highest priorities of the new design,” which will rollout this November in Missouri.
HostMilano, an international trade show for those in the foodservice, catering and hospitality industries, is cooking up its 42nd edition.
Virtual Dining Concepts, the company behind Mariah Carey’s virtual cookie brand and more, plans to launch NASCAR Refuel this August.
Picnic, creator of an automated pizza assembly system and a 2021 Kitchen Innovations Awards recipient, has drawn investor support to the tune of $16.3 million.
Beth Scott, formerly of Bloomin’ Brands, serves on the National Restaurant Association board and actively advocates to advance opportunities for women in the industry.
Muscle Maker says Pokemoto will fit well within its ghost kitchen model, among other draws.
While aesthetics and functionality are always top of mind when considering a new serving line solution, it’s important that operators also consider the business angle of this decision. In this article, we’ll look at modular serving lines and custom serving lines through the lens of how each option could affect an operator’s bottom line now…
With the Restaurant Revitalization Fund in full swing, more restaurants are coming back online following pandemic-related shutdowns.