Tracy Skeans, Chief Operating Officer and Chief People & Culture Officer at Yum! Brands, is retiring after more than 25 years with the company a career that took her from finance analyst to one of the most senior roles in global quick-service restaurant leadership, spanning Pizza Hut's international expansion, Yum!'s transformation into an asset-light franchisor, and the company's navigation of the COVID-19 pandemic.

Cafe Rio Fresh Modern Mexican has named Mike Burns as its new CEO, bringing in the former head of Latitude Food Group to lead the 150-plus location fast-casual chain into its next growth phase ahead of its 30th anniversary in 2027.

McDonald's is tapping into FIFA World Cup 26 fever with limited-time meals, collectible cups featuring soccer legends, and a Squishmallows Happy Meal lineup a global marketing push that connects the brand to one of the most-watched sporting events on the planet.

Discover a proven restaurant opening and closing checklist to streamline operations, improve accountability, reduce costs, and maintain food safety standards.

Mellow Mushroom is rolling out its largest menu update ever, introducing a refreshed salad lineup and an entirely new beverage program with new cocktails, shots, and spritz options now available at all locations nationwide.

McDonald’s unveiled McDonald’s Next, a new strategy focused on menu improvements, technology investments, restaurant upgrades and hospitality.

Learn how to franchise a restaurant by building systems, protecting your brand, choosing franchisees, and supporting consistent long-term growth successfully.

Explore the operational secrets and business strategy behind Monty's Good Burgers, a trailblazing vegan restaurant in Los Angeles. Discover how culinary innovation, consistent quality, and strategic customer engagement redefine plant-based dining.

Learn how Father's Day promotions, menus, reservations, marketing, and staff training increase restaurant sales while protecting margins and improving performance.

Fuel costs are emerging as one of the more unpredictable financial pressures facing quick-service restaurant operators running through supply chains, delivery economics, and consumer spending behavior in ways that are harder to anticipate and manage than traditional cost inputs like food and labor.