The Big Biscuit is shining a spotlight on its BIG Lunch menu as consumers increasingly seek satisfying dishes, value-driven dining experiences, and more reasons to step away from their desks during...
A chain’s seasonal menu launch offers limited actionable insights for independent café operators.
New sports bar opening in Texas offers no direct takeaways for small F&B operators beyond generic inspiration.
Celebrity chef awards provide no actionable insights for independent restaurant operators.
Related items from across F&B grouped into themes — each with a short read on what it means for an independent operator.
Brands like McDonald’s, Taco Bell, and Dunkin’ are using limited-time offers (LTOs) and seasonal menus to create urgency and attract customers. Small operators can adopt similar strategies with local twists to boost sales during slow periods.
Chains like Red Robin and On the Border are selling company-owned units to franchisees to cut debt and streamline operations. If you’re a multi-unit operator, this could mean new competition or opportunities to acquire underperforming locations.
El Niño is disrupting India’s monsoon, reducing kharif crop output like rice and pulses, which could tighten food supplies and push up ingredient prices for restaurants. Plan for menu adjustments and secure alternative suppliers now to avoid surprises.
Despite the restaurant industry hitting $1.4 trillion in sales, 42% of operators were unprofitable in 2025. Focus on cost control, operational efficiency, and customer retention to protect margins in a softening market.
Pizza Factory and CamCom are adopting AI and tech stacks to improve efficiency, safety, and incident response. Even small operators can benefit from affordable POS and inventory tools to reduce waste and labor costs.
Brands like Bahula Naturals and Playa Bowls are leveraging local, premium ingredients to attract health-conscious and affluent customers. Consider sourcing from regional producers to differentiate your menu and justify higher prices.
Most QSR brands are still pricing on instinct. The ones that aren’t are quietly compounding 4–6% margin advantages.
Original takes and curated reads with our editor's perspective. Built for operators who want context, not just headlines.
Dave & Buster's same-store sales fell 5.4 percent in Q1. Dave & Buster’s isn’t trying to reinvent itself. It’s trying to remember what made it successful in the first place.
BJ’s Restaurants announced that Monika Saxena has been appointed brand president, effective June 3, 2026. Saxena brings over two decades of brand-building expertise spanning marketing, culinary and beverage development and consumer insights.
The nostalgic item will be available while supplies last. McDonald’s this summer is bringing back a fan-favorite and bona fide national treasure made for slowing down and savoring the season: the Fried Apple Pie.
As Hungry Howie's EVP of Marketing, Simonte's immediate priority is meeting with and listening to franchisees to identify opportunities that strengthen local store performance while advancing broader brand priorities.
Dairy Queen in May made headlines by unveiling a fresh franchise incentive aimed specifically at driving expansion throughout the U.S. and Canada.
HTeaO, the nation’s leading iced tea franchise, is proud to announce that its May fundraising initiative in partnership with Alex’s Lemonade Stand Foundation (ALSF) raised $134,166, funding over 2,680 hours of critical pediatric cancer research and supporting ALSF’s mission to...
Operator interviews, kitchen tours, and conference talks worth your time.
60-second reads from operators, kitchens, and the people building tomorrow’s F&B. Tap to play.
Why Swiggy + Zomato matter for a cloud kitchen
Five quick reads on where the industry stands. Pick your answer to see where your peers land.
The trusted research operator teams should keep on a tab — from NRA to McKinsey to RedSeer. Each with a Restronomics editor's note on what to read first.
The labor cost benchmarks are the most useful section for multi-unit operators. Skip the consumer survey — sample skews older and dine-in-heavy.
Pages 12-18 (operator profitability levers) are the part to read. The rest is corporate strategy framing aimed at chains and franchisors.
Best read as a primer on where institutional money is flowing. Useful for operators raising capital — frames the deck conversation.
A 22–28% delivery commission isn’t a marketing cost. It’s a tax on every reorder you don’t own.