Dave Shula rejoins Shula's Restaurant Group as president, leading growth into Palm Beach Gardens and a 2027 Thomasville, Georgia expansion.

McDonald's commits $8.5 billion through 2036 to modernize restaurants, boost cash flow by $100,000 per store, and grow chicken and beverage sales.

WKS Restaurant Group promotes Jay Spongberg to president and COO after he helped grow the company from 65 to 382 restaurants over 16 years.

Smokey Mo's BBQ names Von Dawson, a Dine Brands veteran, as VP of Franchise Development to lead its Texas expansion strategy.

Meritage Hospitality's Chapter 11 filing pulls 5% of Wendy's U.S. stores into bankruptcy, exposing cracks in franchising's bigger-is-safer bet.

Jack in the Box names Rachel Ruggeri to its board as Michael Murphy retires, amid a CEO transition and deal with investor GreenWood.

Restaurant inventory tracking helps owners monitor stock, control food costs, reduce waste, improve purchasing, and make informed operational decisions.

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Restaurant owners can significantly reduce restaurant costs by leveraging technology across inventory, labor, procurement, forecasting, and administrative operations for better profit margins.

Understand how to forecast restaurant revenue and expenses with methods for sales projection, cost scaling, fixed-cost planning, and risk buffering.