Showing 41–60 of 89 articles
A May 12 availability map separates current tools from early-access projects. Employee records and reporting definitions will shape the work behind either choice.
The new product is in early access, with broader summer availability planned. Modified orders and busy handoffs offer concrete tests for prospective operators.
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.
Crunchtime named early access for three AI tools. Evaluation should follow spoken counts, photo judgments and recommended tasks through the finished work.
The April launch adds conversational meal planning and cart customization, with payment routed through Little Caesars’ app or website.
The deeper integration joins purchasing and sales inside a common service. Its usefulness depends on the records connecting a case received to a portion sold.
Skye Anderson’s new U.S. role joins restaurant operations, development and company stores with technology and supply oversight, alongside two global leadership changes.
With quit rates surging past 4.8%, wages under political pressure, and unions organizing at record pace, QSR operators are turning to AI drive-thrus, robotic fryers, and self-order kiosks to survive. Here is where every major chain stands.
From McDonald's to Wendy's to Taco Bell, AI voice ordering is moving from pilot to large-scale deployment across the drive-thru lane
From competitive conquesting to predictive targeting, proximity-based promotions are becoming a core QSR marketing strategy
Mobile represents 60% of all digital restaurant orders. Starbucks drives 59% of U.S. sales through its app. McDonald's has 210 million loyalty users. The QSR transaction is moving permanently to the phone.
The generation that grew up with smartphones is reshaping what QSR management looks like — and the operators who adapt fastest will have a decisive talent advantage
Royalties are just the beginning — the real cost of being a franchisee is buried in marketing funds, tech fees, and line items most operators never question
The 4,000-square-foot dine-in box is dying. The chains that figure out 1,200 square feet will own the next decade of QSR expansion.
The line between inspired fusion and tone-deaf appropriation is thinner than most QSR marketing teams realize
With food costs up 30%+ since 2019, the brands winning on margin aren't just raising prices — they're ruthlessly optimizing what's on the menu and how it's positioned
The industry's obsession with crew-level turnover is masking a more expensive problem — the managers who train and retain those crews are leaving even faster
As ESG commitments meet operational reality, Wendy's packaging transformation reveals the true cost of corporate sustainability
Machine learning is transforming how restaurants predict traffic, schedule labor, and reduce waste — but adoption remains surprisingly uneven
Inside the overlooked science of keeping food hot, intact, and sustainable from kitchen to doorstep