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But the sandwich chain has long wanted to add a burger to the menu without adding extra equipment or capital expense. “At Arby’s, we like to innovate around products that exist in the category but people are settling for billions instead of the best,” said CMO Patrick Schwing. “We saw an opportunity to create a… read more

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Menu prices rose at an accelerating rate in May, with customers typically paying 7.4% more for an item than they did a year ago, according to new government figures. The year-over-year increase was the sharpest upswing in restaurant prices since 1981, the U.S. Bureau of Labor Statistics (BLS) noted in updating the Consumer Price Index… read more

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The Miami-based Fresh Dining Concepts, which owns approximately 160 Auntie Anne’s, Carvel, Cinnabon, and Jamba locations in 17 states and Washington, D.C., received a $44 million capital injection from Franchise Equity Partners, a relatively new private investment firm looking to provide finances to growing franchise businesses. True to the company’s philosophy, the multi-million-dollar investment is a minority stake and permanent in… read more

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Earlier this week, Taco Bell debuted its newest prototype, which it calls “Defy.” It is a two-story purple palace devoted almost entirely to the automobile. There is a kitchen on the second floor that delivers food to waiting cars below through a unique lift system. Inside, however, it does not have any seating. And that’s… read more

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Over the last year, safety and sanitation have been primary focuses within the restaurant industry. A new dedication to these practices emerged as a direct result of the COVID-19 pandemic, with patrons more concerned than ever about the quality and cleanliness of where they are getting their food. In the drive to create comfortable and… read more

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In the summer of 2020, it seemed as if the eatertainment industry was headed for disaster. With dining rooms closed and no one heading out to play games, brands like Dave & Buster’s were put in dire straits. The chain warned of laying off 1,300 workers across seven states and foreshadowed a potential bankruptcy. Flash forward… read more

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The Future of Automation in Foodservice–Ready or not, here it comes! Automate or die? We’re not quite there yet, but the ability to supplement or replace human labor with automated solutions is fast becoming a lifeline for many foodservice operators. And really, while Jetson-Esque robots taking orders, cooking, and delivering meals may not come to… read more

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Over the past few months, COVID-19 has had a significant impact on how we think and behave when it comes to food and beverage (F&B). When lockdowns were implemented in countries around the world, non-essential retailers were closed, dining-in was prohibited, and supply chains were tested. As a result, buying behaviors and attitudes have changed… read more

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Automate or die? We’re not quite there yet, but the ability to supplement or replace human labor with automated solutions is fast becoming a lifeline for many foodservice operators. And really, while Jetson-Esque robots taking orders, cooking, and delivering meals may not come to a restaurant near you anytime soon (a few exceptions aside), automated… read more

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For many, a focus on core markets and unit growth, rather than just sales, was the way to come out of the last two years ahead — both in terms of the competitive landscape and on their own balance sheets. Those are just some of the findings in Datassential’s Firefly 500+, the data and insight… read more