National Restaurant Association — page 2

Most restaurants don't struggle with innovation because they lack ideas.

VikingCloud report finds 78% of restaurants experienced cyberattacks in the past year.

Modern Restaurant Management (MRM) magazine turned to industry experts for their insights on how the industry is performing so far in 2026 and expectations for the remainder of the

Yelp’s 2026 growth report highlights 7 Brew, Wingstop, and Dave’s Hot Chicken as top brands benefiting from the 'peak personalization' and 'dirty soda' trends.

The breakfast-and-lunch franchise is leveraging data-driven tools and guest feedback to enhance site selection and operational support for its growing network.

Industry data suggests a shift toward fundamental economic discipline as restaurant operators face declining same-store sales and traffic despite projected industry-wide growth.

The Chicago-style pizza brand has shuttered its final remaining restaurant in Maryland, marking the end of a chain that once operated 14 locations across the D.C. area.

Restaurant operators have spent years investing in technology to make better decisions.

Apex Order Pickup Solutions helps restaurants with 75% off-premise orders.

For many restaurant leaders, modernization had come with tradeoffs in the past. Restaurants have always been a people business. The core of our industry is authenticity, and the co

Restaurants are treating rebates as a profitability tool with 4.6% increase

Chili's 3 For Me deal offers value at $10.99 price point.

Technology conversations are shifting within the restaurant industry across all types of operations. Sit down, fast casual, and quick service restaurants all need to strike a balan

Taco John's CEO Heather Neary gives a look at where expansion is happening next. For decades, restaurant growth strategies have followed a familiar roadmap: chasing high foot traff

Restaurant operators are combating rising food costs by strategically using the same ingredients across multiple menu items to simplify labor and minimize waste.

This week’s episode of the Restaurant Business podcast A Deeper Dive features Toni Ronayne, the founder of the fractional C-suite firm C Society.

DoubleTree Hotels by Hilton opened its first Piebird, an original concept offering American comfort food with a contemporary spin.

QSR brands are shifting from vanity marketing metrics toward data-driven technology to prove real-world traffic and margin improvements in a high-cost environment.

Restaurant brands like CAVA, Marco’s Pizza, and Church’s Texas Chicken are leveraging operational improvements and digital expansion to protect margins amid rising costs.

Succession planning and community engagement are identified as critical strategies for family-owned restaurants and multi-unit franchises to sustain long-term growth amidst rising operational costs.

Editor's note: This story has run in the print edition of Nation's Restaurant News and is available here for RB+ subscribers.

WOWorks is growing by putting multiple healthy restaurant brands in one location.

As labor and food costs rise, restaurant operators are moving toward robotics and automated workflows to maintain consistency and margins across multiple locations.

Forecasters expect 80 million Americans to dine out for Mother’s Day 2026, marking a significant traffic opportunity for the restaurant industry.