
Wingstop Believes Better Value Messaging Can Reignite Traffic
Wingstop executives are shifting strategies to address lower-income consumer pressure after reporting a 7.5 percent decline in U.S. same-store sales for the second quarter.
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Wingstop executives are shifting strategies to address lower-income consumer pressure after reporting a 7.5 percent decline in U.S. same-store sales for the second quarter.

Restaurant brands are shifting away from aggressive price hikes toward transparent value strategies as rising costs begin to negatively impact guest traffic and comparable sales.

With real growth projected at just 1.3%, restaurant operators must focus on granular improvements in labor and food costs to protect thinning margins in a high-cost environment.

Noodles & Company reported a 10.3% systemwide same-store sales increase, fueled by operational improvements and a significant rise in guest traffic at company-owned locations.

The quick-service restaurant industry is not the same as it once was, and businesses need to keep up if they want to remain competitive.

Birdcall plans to open nearly 100 locations in six states over five years.

GLP-1 users to reach seven million in the U.K. by 2027

The pizza giant delivered a second quarter that looked mixed on paper.

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The restaurant industry’s employee proposition is a hardly a new story.

TCBY franchisee Steve Walsh grows business through catering and community involvement

Taco Bell and supplier Taylor Farms have been linked to the recent Cyclospora outbreak that’s touched several states across the country.

A Business Insider report revealed that Gen Z now leads restaurant loyalty signups, with their top brands sharing a common formula: faster rewards, frictionless apps, and lower redemption thresholds.

Wonder continues to attract investor confidence as the food technology company expands its restaurant platform, announcing Thursday that it raised $650 million in a Series D funding round that values the business at $9 billion before the investment.

Restaurant operators must build unit economics to survive multi-unit scale

Beth Dela Cruz’s Jollibee journey started in 1986 as a newly graduated shift manager.

The modern QSR guest expects everything at once: personalization, speed, convenience, consistency.

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US restaurants generate 11.4 million tons of food waste annually

Church's Texas Chicken grows with local operators and community focus

Parent company MTY Food Group told investors during the company’s Q2 earnings call that it expects to shutter 68 underperforming corporately owned restaurants over the next nine months.

Rich Screnci leads Mrs. Fields and TCBY with 275 shops worldwide
Marble Slab Creamery offers free small ice creams on July 19.