EEOC Targets Franchises; Applebee’s Operator Pays $270K
EEOC ramps up franchise enforcement, securing settlements and reforms; Applebee’s operator pays $270K amid broader actions across brands.
Jun 12, 2026
EEOC ramps up franchise enforcement, securing settlements and reforms; Applebee’s operator pays $270K amid broader actions across brands.
Jun 12, 2026
Entries due June 22 at 11:59 pm. Winners in September 2026. Criteria include investment, sales, support, and franchisee feedback.
Jun 12, 2026
Daland Corp. revives classic Pizza Hut dine-in in small towns, fueling emotional pull and sales as Yum weighs a sale and closures reshape the brand.
Jun 12, 2026
Creator Jake Shane fronts Panera’s $4.99 Salad Stuffer bundle, linking Mix & Match value to RISE strategy and testing social-led demand.
Jun 12, 2026
Krystal elevates Amanda Hyde to COO, advancing a franchisee-first plan with digital menus, remodels, and SPB’s Playbook to drive growth and trust in 2026.
Jun 12, 2026
How guest behavior, data, and POS analytics turn table-side discoveries into profitable, scalable menu strategy for restaurants in 2026.
Jun 12, 2026
William and Maryjane Ellis ink a six-unit Firehouse Subs deal for San Antonio, backed by incentives, training, and RBI growth plans. First opening in summer 2026.
Jun 12, 2026
Grubhub launches embedded ordering across Eater, Beli, Alexa+, and Bilt to capture high-intent moments and drive demand via trusted channels.
Jun 12, 2026
52-unit chain launches six sandwiches around $10.95 with up to 39g protein as sandwich market growth outpaces fast casual.
Jun 12, 2026
After a strategic slowdown, RealClean expanded from 15 airports in 2 states to 600 across 31 by May 2026, backed by strong unit economics and market demand.
Jun 12, 2026
Discover the hottest concepts in the restaurant industry this year that are set to revolutionize the way consumers dine out.
Photo by Sergio Arteaga
Photo by Sergio Arteaga
The restaurant industry is constantly evolving, driven by changing consumer demands and innovative concepts that push the boundaries of traditional dining experiences. Hot Concepts are at the forefront of this evolution, offering unique and exciting dining options that capture the imagination of consumers.
This year's Hot Concepts showcase a remarkable diversity in flavors and service styles, catering to a wide range of tastes and preferences. From the fiery Nashville hot chicken to the comforting Asian soul food and the vibrant flavors of authentic Mexican cuisine, these concepts are redefining culinary boundaries.
Photo by Sergio Arteaga
Hot Concepts are not just about the food; they also revolutionize the way restaurants deliver their services. Whether it's the interactive eatertainment experiences, the fusion of casual and fast-casual dining in hybrid concepts, or the embrace of traditional fast-casual service, these innovative models are setting new standards in customer engagement.
By recognizing and evaluating the rising stars in the restaurant industry, Hot Concepts serve as valuable signposts of current trends and future directions. They provide insights into consumer preferences, market demands, and operational strategies that can guide other players in the industry towards success.
Photo by Sergio Arteaga
While success is never guaranteed in the competitive restaurant landscape, the impact of Hot Concepts is undeniable. These concepts have the potential to influence the industry, spark innovations, and shape the dining experiences of customers nationwide. They represent the forward-thinking spirit that drives the industry's constant quest to satisfy the evolving needs of the American consumer.