Recycled furnishings, solar-powered utilities and waste reduction measures all count as ways QSRs are practicing more sustainable operations. But as keen as customers are for brands that adhere to such earth-friendly practices, the folks at the helm of these restaurants say there’s nothing easy or cheap about incorporating sustainability into everyday operations. In fact, at a… read more

Opening a new restaurant means navigating a maze of creative, logistical, and legal challenges that would make American film producer M. Night Shyamalan blush. From tricky wage and hour laws to devilishly short immigration forms, there are employment law hurdles lurking around every turn. With a little forethought, new restaurants can avoid being stuck in… read more

Carlisle Corp. has sold its remaining three fast-casual LYFE Kitchen restaurants to the brand’s Chicago franchisee, L3 Hospitality Group. “We are proud of the local LYFE Kitchen brand we have developed in Chicago and are thankful for the opportunity to make additional enhancements,” said Gail Taggart, co-founder of L3 Hospitality, in a statement Friday. “We will… read more

Finding the right way to market one’s private dining space can be tricky. “That’s a funny thing,” Scott Shor at Edmund’s Oast says, “we don’t really go out of our way to market.” Instead of paid advertising, the restaurant group relies on its reputation as a dining destination, which is built from the restaurant, bottle… read more

Over the past several years, there’s been a technological revolution happening at the restaurant table. Eateries ranging from quickservice to fine dining are employing technology both to connect customers with staff members and to entertain them. Tabletop technology runs the gamut from small, sometimes indiscreet buttons to tablets with all the bells and whistles. The… read more