Health-minded operators and chefs take aim at the most indulgent daypart.
These luminaries are some of the industry’s top change-makers of the last two decades.
How start-up entrepreneurs are taking a creative approach to get their businesses off the ground.
As claims of miracle ingredients and nutritious products abound, restaurants must toe the line between promoting and overpromising.
McDonald’s is struggling to stay competitive in a changing U.S. market.
Consumers are demanding better-quality foods, but are they willing to pay the extra cost?
Amid consumer skepticism, limited-service restaurants can attract higher-income diners with non-GMO options.
Test-tube grown meats and imitation animal proteins present an eco-friendly alternative that could find traction in the restaurant community.
Major players like Taco Bell are investing in chatbots to better engage customers.
Brands going the extra mile on food allergies stand to gain lifelong customers.