Michelle Wibel takes the reins as CEO, while Luke Moffatt succeeds her as president.
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James McFeeters joins the over 70-unit pizza chain with experience leading franchise development for multi-concept restaurant companies.
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Joe Christina will be responsible for accelerating growth and expanding franchise development for the 124-unit Tex-Mex brand.
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The decline in guest count continues to be the industry’s biggest challenge, says Black Box Intelligence.
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Jordan Heiliczer joins the National Restaurant Association as labor and workforce policy director.
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FER looks at growth plans for The Cheesecake Factory, Blaze Pizza, Bad Ass Coffee of Hawaii, Shake Shack and Daddy’s Chicken Shack.
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The new design features a drive-thru lane dedicated to online, third-party and curbside ordering pickup.
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While brands are scaling back dining rooms and concentrating on off-premise, Houston-based The Toasted Yolk Cafe is doubling down on dine-in in its new prototype.
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A return to on-premise dining and employees’ calls for better working conditions are among trend predictions for 2023.
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Jake Jackson will be responsible for loading, unloading, securing and delivering Polar King storage units.
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While 40% more operators report using frozen foods compared to 2019, one-third say they lack freezer space.
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More consumers are searching for budget dining options amid high prices, according to a new report from Yelp.
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