When your restaurant's POS system and inventory records don't connect, food cost reporting becomes unreliable. Here's how to close the data gap and regain control of your margins.

L&L Hawaiian Barbecue, Hawaii's largest restaurant chain, has reached 100 locations in California with the opening of its newest restaurant in Carlsbad cementing the state as its biggest U.S. market and reflecting sustained demand for Hawaii's Plate Lunch culture on the mainland.

Bojangles is stepping beyond traditional quick-service dining by launching its first EV charging station in Savannah, Georgia the beginning of a planned national rollout that pairs Southern food with on-the-road convenience for electric vehicle drivers.

Taco Bell is expanding its beverage ambitions by adding cold brew coffee and cold foam options to its Live Más Cafés in Houston, Dallas, Las Vegas, and Southern California part of a broader push to hit $5 billion in annual beverage revenue by 2030.

From pizza deliveries to boardrooms, Ben Jury maps a scalable way out of staffing loops: remote support layers, clear KPIs, and tech that protects frontline teams.

At NRA Show 2026, protein surged, plant-based receded, and operators weighed novelty against performance amid awards, noise, and networking frictions.

Fitness CFOs push pre-sales to lock day-one cash flow as membership surges. Inside the playbooks driving site selection, marketing, and early unit economics.

A federal bankruptcy court has signed off on the breakup of Fat Brands across four separate transactions, with most of the company going to lenders through debt-to-equity conversions.

Robert Wright, who previously led a successful turnaround at Potbelly, takes over as Wendy's president and CEO as the chain battles five consecutive quarters of same-store sales declines.

Inventory shrinkage from theft, over-portioning, and uncontrolled usage quietly raises food costs in restaurants. Learn how to spot the signs and build the controls that stop it.