Inside the commission structures, margin pressures, and strategic choices defining the future of restaurant profitability
Inside the overlooked science of keeping food hot, intact, and sustainable from kitchen to doorstep
Store-level leaders are burning out and leaving faster than ever — and the math says it's costing the industry billions
Domino's posts 6.4% revenue growth and 32 consecutive years of international same-store gains while Pizza Hut announces 250 U.S. closures
Commission rates are just the beginning. Data loss, operational friction, and brand damage push the true cost of aggregator delivery far higher than operators expect.
Shipley’s new catering channel pairs a dedicated menu with advance notice. The operating opportunity lies in how each shop plans capacity and handoff.
The summer campaign creates a window to measure customer trial, order contribution and repeat business. Its headline budget is not a merchant payout.
Salt Hank’s planned entry into Wonder begins with one location and continued culinary leadership. The test is whether the product can travel with its reputation.
The announced expansion builds on Square’s U.S. Uber Eats integration, with six international markets planned and Cash App Pay coming to U.S. Uber apps.
Delivery supplied about 54% of company sales in Q1. Rider costs squeezed restaurant margin, while corporate cost savings helped operating margin rise.