At the core of restaurants, of course, is food, and its quality. In fact, Datassential director of content Conaghan suggests that the quality of food in particular needs to be ensured to meet the demands of today’s more cautious consumer, whether...
At the beginning of the pandemic, consumers became more aware of the cleanliness of a restaurant, making it one of the most important — if not the most important — qualities in a chain...
More than two and a half years into the pandemic, off-premises options remain vital to restaurant chains’ success. Chefs have had to get creative to come up with menu items that can easily be transported to a customer’s home without losing quality...
Plus, hear from the CEO of First Watch Chris Tomasso
Meet the Los Angeles-based Hot Concept cofounded by Arman Oganesyan and led by Bill Phelps
The quick-service chain says a virtual-brand operator is misleading customers on third-party apps
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A former employee claims the chain didn’t follow COVID protocols and wrongfully terminated him and others over sick time
Chipotle Mexican Grill now has a path for general managers to reach $100,000 a year in three years; store-level wages will range from $11-$18 per hour
Spring 2021 ‘Taking Stock’ data find Gen Z top issues are racial equality and environment