Patricia Cobe is a person in Burnaze's franchise knowledge graph, mentioned since 2026. 13 stories link here, each summarized from the original publisher.
- Quick Service - Beverage Trends - Menu Trends - Marketing & Branding - News Dunkin’ unveils its fall menu, headlined by Alix’s Earle-Y Riser Meal Along with pumpkin and tiramisu
The Atlanta-based fast-food chain is bringing back its Steak Nuggets for a limited time along with a new Horsey Ranch dipping sauce.
Jason’s Deli is engaging customers for National Sandwich Month by launching a contest to crowdsource and vote on its next limited-time menu offering.
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- Fast Casual - Menu Trends - Food Trends - News Noodles & Company launches Baked Cheese Tortelloni to ease the family dinner crunch The fast casual rolls out the new menu item tim
Emerging restaurateurs at CREATE explore growth strategies through menus and evolution, focusing on the potential for new concepts to scale within the industry.
- Fast Casual - Food Trends - Quick Service - News Plant-based burgers are becoming more vegetable-focused at QSRs There’s a movement away from meat analogs to real veggies on burg
- Food Trends - Food Trends - Menu Trends - News Europe's fast food menu trends may be heading for U.S. shores QSR operators looking for the next menu sensation may want to conside
The National Restaurant Association Show has revealed its 2026 FABI Award winners, highlighting operational efficiency and global flavors as key trends for restaurant operators.
Bojangles is centralizing its catering operations through a partnership with ezCater, turning a fragmented franchisee practice into a formal systemwide growth engine.
Caribou Coffee has introduced a new value menu featuring breakfast sandwiches and coffee staples priced between $2 and $4 to attract price-sensitive consumers.
Long John Silver’s has launched a limited-time menu featuring shrimp, chicken, and cheese bites tossed in Frank’s RedHot Buffalo sauce.
Forecasters expect 80 million Americans to dine out for Mother’s Day 2026, marking a significant traffic opportunity for the restaurant industry.
Marketing executives from WOWorks, Paris Baguette, and Sonny’s BBQ detail how simplifying menus and cross-utilizing ingredients can protect restaurant margins against rising costs.