7 years ago
The price of an instantly recognizable brand anywhere in the world is severing ties — and rebuilding — after franchisees don't follow the terms of the contract.
Any restaurant opening from Union Square Hospitality Group is one to watch. Operations at Martina, which its chef calls "fine-casual," are a look at current industry trends set to go big.
New York City chain restaurants have been displaying calorie counts on menus since the implementation of a 2008 law. Could Trump's FDA really force the city to stop?
There's no info on a potential buyer yet, but if the brand is sold, expect a refresh and perhaps even an expansion.
There's a feeling here that restaurants are trying just anything in hopes of hitting on the right consumer habits. That's not terrible as long as the chains acknowledge that they'll need to continue experimenting for quite some time.
KFC is Yum Brands' big winner right now, so this deal looks like a win-win for a Thai company looking to diversify from the alcohol business in a Buddhist country.
While it may take some time and effort to change the way a chain operates, large and successful companies work hard to stay one step ahead of the game.
Measuring every new restaurant endeavor against the "Chipotle metric" makes every upstart look sub-par. Amid its hurdles, Shake Shack continues to serve quality food and open new restaurants at a fast pace. Sounds like success to me.
The key to Taco Bell's continued success lies in promotions, marketing, partnerships, and other flashy ways of drawing attention to the restaurant.
Sure, we can blame the millennial generation for all the changes in the restaurant industry, but we should probably look at all of the technological and social changes, too.
