Operations across franchise brands: the deals, operators and trade-press stories Burnaze summarizes, each linked to the original.
2,908 stories
Relying on monthly financial reports can hide critical issues like inventory shrinkage, making real-time data essential for maintaining restaurant profitability and proactive management.
Editor's note: This story has run in the print edition of Nation's Restaurant News and is available here for RB+ subscribers.
New data suggests restaurant operators can improve margins by tracking plate waste and offering customizable portion sizes to reduce the 12.5 million tons of uneaten food.
With plate waste accounting for 70% of restaurant food loss, operators are shifting toward measurable tracking to combat rising food costs and supply chain volatility.
The chicken franchise is debuting a 1,850-square-foot drive-thru model designed to reduce development costs by up to 40% for new operators.
A franchisor can successfully drive franchise sales, grow unit count, and show strong system-wide revenue.
Virtual assistants are becoming a critical resource for franchise systems to manage lead generation, customer engagement, and FDD reviews while reducing overhead costs.
The regional chicken tender chain is looking to increase the flexibility of its real estate development strategy.
A former restaurant operator reflects on the critical transition from individual hard work to implementing scalable systems for business success.
ORLANDO, Fla., May 1, 2026 // PRNewswire // -- Huey Magoo's , the fast-casual chain known for handcrafted chicken tenders, is introducing a free-standing drive-thru prototype designed to lower build…
The franchisor gives owners everything they need to succeed by taking time-consuming tasks off their plate
Membership-based businesses have long been one of the most attractive models in franchising.
Franchise owner Mike Orwig shares tips for building resilient teams.
Mellow Mushroom , the psychedelic pizza franchise known for its imaginative pizzas, hand-tossed stone-baked dough and unique atmosphere, is bringing that same experience into a smaller, counter-service format.
Dillas Primo Quesadillas is taking a close look at Austin as it plans its next phase of growth, with the suburban-heavy metro emerging as a natural fit for the brand’s drive-thru-oriented model, as highlighted in a recent Austin Business Journal article.
Restaurant operators are urged to shift focus from top-line delivery sales to core profitability metrics like repeat-order rates and net profit per order.
The chicken tender brand is rolling out a smaller, drive-thru-only format designed to decrease construction expenses and facilitate development on tight real estate parcels.
Lucra partners with Shoot 360 to add rewards to training facilities.
Ali Group has announced several executive appointments across its North American brands, including naming Brad Willis as the new President and CEO of BUNN.
The most resilient restaurant brands navigate economic volatility by simplifying operations, auditing menu items, and focusing on internal business mechanics rather than external market factors.
Chipotle is distributing $2 million in free entrée gift cards to educators and medical professionals as part of its annual appreciation initiatives.
Recent research from the National Restaurant Association highlights that restaurant operators achieve the highest ROI by combining strategic technology investments with intentional leadership development.
Growth strategist Dave Garrison advises restaurant operators to prioritize team cohesion and preparation to handle increased demand and prevent staff burnout during the World Cup.
Consumer confidence has increased slightly in April, but concerns around rising costs remain a focus for consumers.