Learn when to sell franchise locations by evaluating financial performance, operations, market conditions, lease terms, and long-term business goals carefully.
Jul 20, 2026
Wingstop adds 382 U.S. units to 3,056 total as comps dip; 2026 outlook hinges on loyalty, Smart Kitchen, and category tailwinds.
Jul 20, 2026
Topgolf Media Networks turns 100+ venues into an ad platform with 42M visits and 28,000 screens, tapping retail media tactics for measurable brand activations.
Jul 20, 2026
Discover how Fresh off the Boat in Santa Ana has built a thriving, health-focused Mexican-Mediterranean fusion restaurant. Explore operational insights, business strategies, and the customer experience that set this unique concept apart.
Jul 20, 2026
If your restaurant is busy but profits feel thin, food cost is usually the first place to look. Not because it is always the problem, but because it is the most controllable variable in your P&L.
Jul 20, 2026
Burger King launches its “Your Way Champion” managerial role, focusing on guest experience, order customization, and staff engagement. Restaurant operators can glean insights for elevating hospitality in their own venues.
Jul 20, 2026
Domino’s leverages rising order volumes to boost revenue and market share despite industry challenges in Q2 2026, offering key lessons for restaurant owners.
Jul 20, 2026
Thomas Keller Restaurant Group will pay $2M to settle an EEOC harassment and retaliation case tied to Bouchon Las Vegas, closing a long-running action from 2018.
Jul 19, 2026
Fresh Kitchen names Bill Knopf and Matt Livingston to lead operations and development as the clean-label bowl brand targets growth beyond 100 locations.
Jul 18, 2026
Hardee’s franchisee Superior Star filed Chapter 11 after a 2023 deal revealed unpaid taxes, costly repairs, and lease burdens; plans to reject leases and refocus.
Jul 18, 2026
Chipotle tests two cobot systems in California to boost throughput while preserving hospitality, backed by the Cultivate Next fund and a plan toward 7,000 restaurants.
Chipotle stands at a gentle crossroads between warmth and wires on a sun-dusted afternoon in Southern California. Two cobotic systems have slipped into real kitchens, Autocado and Makeline, each a patient, humming partner in a quiet quest for speed and steadiness. In Huntington Beach, Autocado begins its avocado choreography; in Corona del Mar, Makeline threads bowls and salads with a measured rhythm. The scene isn’t a sterile lab, but a dining room where the scent of fresh lime and roasted corn mingles with the assurance that a meal will arrive with welcome ease. This isn’t a stunt; it’s a carefully staged step toward scale.
Autocado and Makeline are not merely prop pieces; they are tuned partners in a broader plan. Chipotle announced in a September 16, 2024 release that Autocado processes an avocado in about 26 seconds, while Makeline is designed to support bowls and salads, parts of the menu that now define a major share of digital orders, reflected in the figure that 65% of digital orders come from those categories. The two California pilots, Huntington Beach and Corona del Mar, mark the first live demonstrations in real dining rooms. The rollout aligns with a goal of operating 7,000 North American restaurants and with a Cultivate Next fund that has grown into a $100 million pool, a signal of patient intention rather than a rush to replace crews. “designed to complement frontline staff rather than replace them,” the company notes, anchoring a philosophy that hospitality remains the heart of the kitchen.
