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Is Domino’s new pizza as iconic as the Big Mac?
Domino's introduced a Detroit-style pizza offering while Popeyes reintroduced a $6 Big Box promotion, amid signs that fast-food consumers' perception of value is eroding.
27 stories · last 7 days by relevance
Domino's introduced a Detroit-style pizza offering while Popeyes reintroduced a $6 Big Box promotion, amid signs that fast-food consumers' perception of value is eroding.
Sbarro's CEO discusses the brand's turnaround as the 70-year-old pizzeria moves beyond its mall-based legacy, signaling renewed strategic focus in a competitive casual dining market.
Jeremy Fitzgerald, founder and CEO of 86DeadStock, will participate in a live Q&A hosted by the Restaurant Unstoppable Network on September 14th, 2026.
Sbarro, marking its 70th anniversary, is undergoing a turnaround after years of decline, signaling that legacy casual-dining concepts can reinvent themselves through strategic repositioning beyond the
Loyalty programs are increasingly serving as data collection tools rather than purely transactional offers, enabling restaurants to build first-party customer insights.
A podcast episode explores recruitment and retention strategies for restaurant teams, with Vanteo's Tom Kilby discussing approaches to hire and keep employees in an industry facing persistent staffing
Wendy's promoted a new CMO, Pizza Hut separated from Yum Brands, and independent restaurants have seen sales growth, according to a debate between industry analysts.
KFC promoted an executive internally, Sweetgreen launched a 30-day customer challenge, and a South Korean bakery-cafe chain plans a U.S. debut.
Industry experts are examining the potential federal definition of ultra-processed foods and its implications for restaurant operators, signaling possible regulatory shifts ahead.
Eusha Bajwa, CEO of Meal Dynamics, comes from a family franchise operation that grew from a single Papa John's location to 275 restaurants across 10 states, signaling the scale potential of multi-unit
Al Lucas built a career progressing from dishwasher to VP at a chain restaurant before moving to independent operators, suggesting chain experience can provide foundational training for independent su
Industry observers expect increased robotics adoption in restaurants over the coming year, suggesting consumer familiarity with automation in daily life may drive expectations for efficiency in dining
Restaurant operators are finding measurable returns from AI implementations, with integration into existing systems rather than standalone tools emerging as a success factor, according to the IFBTA's
Amanda Signorelli and Nick McMillan took over Las Vegas's Golden Steer steakhouse in 2019 and inherited an iconic brand that may be consuming resources without generating proportional profit—a tension
Restaurant industry leaders are highlighting connected kitchen equipment and integrated technology platforms as key emerging tools in the restaurant tech space.
Restaurant customers are increasingly using their own devices to interact with and order from brands, signaling a shift in how restaurants must engage diners in the digital space.
A restaurant industry executive argues that embracing experimentation and accepting uncertainty in 2027 can foster innovation, suggesting that comfort with failure may be essential to business transfo
Episode on staff storytelling and engagement — niche HR/culture topic with limited direct relevance to loyalty, martech, or operational strategy that chain executives prioritize.
Restaurant Strategy is promoting its annual Restaurant Profitability Summit with capped attendance at 200 people and ticket sales now open.
Cali BBQ Media hosted a discussion on 2027 planning, inviting participants to share goals and discuss priorities needed to achieve them.
Independent operator scales from one to three locations using QSR management discipline — modest case study in neighborhood-tailored unit operations, but single-brand and pre-25-location stage.
Management-coaching framework on decision-making and accountability applies broadly to restaurant operations but lacks case studies or chain-specific examples.