A warm, expert-led look at McDonald’s Q1 results, menu makeover, and the refranchise question shaping its growth.

A reflective look at Habit Ranch, its immersive desert activation, and what it signals for brand loyalty and mindful, experiential dining.

Cousins Maine Lobster pilots a fried-seafood concept in Louisville, expanding through franchising while preserving premium sourcing and guest experience.

A warm look at how restaurant scheduling apps and AI are reshaping labor, compliance, and margins from cafés to franchises.

Jack in the Box appoints Mark King as interim CEO amid declining sales, investor pressure, and ongoing efforts to stabilize and modernize the fast-food chain

It is the third week of February. You check your bank account, and the balance is terrifyingly low. Panic sets in. You immediately pull up your Profit & Loss statement for January, expecting the worst. Instead, the P&L says you had a highly profitable month. If your restaurant made so much money last month, where is all the cash?

Chicken Salad Chick is expanding into the Northeast with its largest franchise deal ever a 25-unit agreement across upstate New York markets including Buffalo, Rochester, Syracuse, and Albany.

Discover how Honey’s Kettle in Culver City blends classic American fried chicken traditions with modern business innovation to successfully run a high-volume kitchen while preserving the soul of its culinary craft.

Menu metrics help restaurant owners track sales, costs, profitability, waste, and channel performance to make smarter, more profitable menu decisions.

A Cloud Kitchen helps restaurateurs serve delivery customers, reduce front-of-house costs, manage digital orders, and grow profitably with data-driven operations.