Tartine Bakery has been a San Francisco staple since 2002, but now it’s a global brand, with seven locations around the world. Here’s how (and why) it tackled its largest and most ambitious project to date: an expansive 40,000-square-foot bakery, cafe, and restaurant complex in Los Angeles.
The restaurant operators are urging local government to consider the operational efficiencies that going cashless provides, while local government urges operators to consider the larger implications of closing off their restaurants to customers who don't have easy access to bank accounts. At least at this point, it doesn't exactly sound like either side is listening to the other.
Today’s new luxury hotels are on the hunt to fill their F&B spaces with trendsetting partners. That’s why the owner of the soon-to-be TWA Hotel at JFK is looking to the Midwest to satisfy its caffeine craving.
Not only does Chipotle see a future in which its domestic store count is much larger, but it's also taking the steps now to make sure that the new restaurants are built for a future where digital order sales account for a significant part of the chain's overall revenue.
It's no surprise that Grubhub is going after more enterprise restaurant relationships this year, and it says that it's the one to beat when it comes to the variety of technology support that it can offer to the nationwide chains.
Taco Bell continues to be the shining example of success in Yum Brands' portfolio. The brand can't go wrong on anything right now, from its well-perceived value menu to in-store tech innovations and integrated delivery partnership with Grubhub.