Barbara Castiglia

As numerous, widespread food recalls this summer showed, restaurants need to have a realistic view of the possibility of a recall.

ArrowStream forecasts 42.2% rise in chicken wing prices in 2027

Yelp flags lead to 13.56 percent loss in foot traffic for restaurant operators.

Restaurants can protect service quality during holidays with preparation and attention to detail.

Operators should prepare for year-end close to avoid costly corrections

Restaurants raise menu prices due to rising costs and supply-chain disruptions.

Digital signage modernizes restaurant operations for quick-service and sit-down restaurants.

RMS finds 48% of high-income households spending more at restaurants

The regulations around food waste are changing fast. As of September 2026, a dozen states have already enacted laws requiring certain commercial businesses to divert food waste from landfills, according to the State Climate Policy Dashboard.

Walk into almost any conversation about fast casual right now and you will hear the same concern.

For restaurant operators, open enrollment season is an opportunity to consider whether their benefits offerings meet the needs of a workforce with varying schedules, eligibility, and expectations.

Doug Sanders works every day at the TCBY franchise location in Dallas he owns.

Restaurant operators might be surprised to learn the face behind those who ask to speak with the manager is probably not the one they expect.

To build a safer nightlife culture at restaurants, bars and other hospitality venues,, Responsibility.org launched Serving with CARE.

With diners becoming more intentional about alcohol consumption, new opportunities are opening for operators in ready-to-drink cocktails, wine cocktails, non-alcoholic beverages, and more, according to Raise the Bar: H2 2026…

Concord Hospitality's Zach Wendel discusses hotel F&B trends and strategies

Shifting consumer routines and delivery demand are prompting restaurant operators to re-evaluate the profitability of late-night hours beyond traditional dinner service.

Multi-unit restaurant operators should audit delivery menus and profitability ahead of the fall season to capitalize on shifting consumer ordering habits.

New research suggests multi-unit restaurant operators must tailor value bundles to specific dayparts and consumer occasions to maintain traffic in a price-sensitive market.

Post-pandemic shifts in consumer movement and remote work patterns are forcing QSR brands to redefine their site selection criteria and real estate strategies.

National Food Safety Education Month highlights the technological and operational challenges QSR and fast-casual operators face in maintaining food safety standards.

New consumer data highlights how hybrid work schedules and commute patterns are becoming primary drivers of foot traffic for quick-service restaurant brands.

New data from Circana suggests multi-unit restaurant operators should offer more flexible portion sizes and portable options to meet evolving consumer eating schedules.

A new consumer curiosity report indicates that restaurant guests are seeking more flexible menu navigation and transparent ingredient information to justify premium price points.