Articles from the October 2017 issue

Over 80 percent of small and medium-size businesses fail because they either lack, or don’t understand the need for, cash management.

After a split from P.F. Chang’s, Pei Wei is ready for a bold future dedicated to its brand.

Pita Pit’s new marketing boss, Doug Reifschneider, is applying lessons learned at Firehouse to the growing brand.

A rundown of what’s new and what’s next in technology as it relates to five aspects of running a restaurant business.

Today’s baked goods span from hyper-indulgent to stealthily healthier.

What inspired The Pie Hole’s popular Cereal Killer Cheesecake.

Kneaders Bakery & Café CEO James Worthington talks about the company's success with its hand-crafted pastries and fresh-baked breads.

Baked confections offer a unique point of differentiation—or a platform to build a business from scratch.

A corporate career and a cancer diagnosis influenced one woman’s vision for her Rita’s Italian Ice franchise.

With so little time to make an impression, restaurateurs must pay attention to every consumer touchpoint.

In a bustling M&A market, restaurants are gobbling up category competitors, while private-equity players are placing their bets.

How operators are leveraging new flavor ideas with savory baked goods to boost business across the dayparts.

This growing Boston concept puts its own spin on Asian cuisine—but it hasn’t forgotten its food-truck roots.

These strategies can lower the amount operators pay in property taxes.

Many restaurants have come up with their own dedicated apps for their consumers.

Health-minded operators and chefs take aim at the most indulgent daypart.

Smaller chains reap the same rewards as both indies and big brands, but how do they protect those benefits amid future growth?

Why analyzing items by their food cost and prime cost percentages might be causing your profit problem.

In six years, Cava has expanded to 35 quick-service locations, five full-service units, and a strong retail presence in Whole Foods.

Budget-conscious materials and DIY ingenuity can trim costs and, if done right, bolster brand identity.

These concepts are trending and showing no signs of slowing down.

The pizza chain has raised more than $2 million for the National Breast Cancer Foundation over the years.

How operators are responding to guests’ booming demand for food outside the restaurant.

The global franchise is cleaning up its menu even further as it looks to grow to 1,000 units and beyond.

An estimated 25 percent of 16–24-year-olds use voice search on mobile.

While the GDPR is EU-authored and focused legislation, its reach extends around the globe, including to the U.S.

Research shows that 65 percent of customers would choose one brand over another based on the appeal of a mobile app alone.

Approaching nine decades in business, Krystal hasn't really changed all that much over the years. The reason: It hasn't had to.

All of the numbers and insights you need to know about the best drive-thru operations in the U.S.

High-quality food, friendly service, accurate orders, and 'respectfully urgent' speed define the industry leader's approach.

The thriving chain reinforces a culture built around speed by recognizing great performers and measuring actual throughput.

When it comes to delivering food with a smile, the chicken brand remains in a class of its own.

Excellent execution is the foundation for each and every restaurant’s success.

The new generation demands meals be served "their way" at all hours of the day and night.

The fast food giant is leveraging the latest digital technology to enhance its drive-thru performance.

To ensure accuracy, each Hardee’s and Carl’s Jr. cashier confirms the order verbally to customers.