All Articles in News

Whataburger revives its iconic A-frame with new prototypes, blending heritage with modular construction to speed builds and expand beyond Texas.

Sweetgreen links the UN’s 2026 focus to supplier stories, using transparency to fuel growth—while the industry wrestles with how to measure true impact.

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.

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.

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

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.

Cava outpaced every major fast casual competitor in Q1 2026 with nearly 10% same-store sales growth, while Sweetgreen and Wingstop posted some of their worst quarterly results on record.

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.

At Chicago’s Restaurant Show, robots, voice AI, and drones moved from novelty to hard math, as vendors pitched costs, ROI, and cautious paths to scale.