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Workforce

Is the big food delivery regulation crackdown finally coming?

 By Joanna Fantozzi on Oct. 01, 2026

Government Watch: DoorDash settled with New York City and delivery workers for $131.5 million. The FTC is considering rules on deceptive food delivery pricing. Is food delivery regulation going national?

Marketing

Chef-in-residency programs move from fine dining to fast casual

 By Alicia Kelso on Oct. 01, 2026

Marketing Bites: Habit Burger and Sweetgreen turn chef and celebrity collaborations into dual-purpose platforms that generate cultural buzz while delivering culinary credibility.

Financing

A cookie empire is starting to crumble

By Jonathan Maze on Oct. 01, 2026

Crumbl was one of the country’s hottest restaurant chains coming out of the pandemic. But a failed dirty soda introduction fell flat. Stores are closing. And the company is laying off workers.

Financing

McDonald's has another pricing-related headache

By Jonathan Maze on Sep. 30, 2026

The Bottom Line: A Reuters report saying the company uses AI to set prices at specific restaurants set off a social media firestorm. But the company called the report “wrong."

Emerging Brands

Meet Diafa, a company that aspires to be the largest operator of luxury restaurants in the world

By Lisa Jennings on Sep. 30, 2026

Buzzworthy Brands: In the K-shaped economy, this Abu Dhabi- and London-based group sees a world of opportunity, in the U.S. and globally.

Technology

Restaurant tech confronts a tough market

By Joe Guszkowski on Sep. 30, 2026

Tech Check: A weak restaurant business, AI backlash, and a swing back to human-centric hospitality are putting pressure on restaurant tech companies. But restaurants still want tech.

Operations

A look inside McDonald's secret, and important, archive

By Jonathan Maze on Sep. 30, 2026

Mike Bullington, the company's senior archivist, has been collecting items from the fast-food giant’s past, everything from uniforms to Happy Meal toys to Ray Kroc’s letters. It’s a more important job than you think.

Beverage

Hojicha is just starting to trend

By Bret Thorn on Sep. 29, 2026

Food Writer’s Diary: The roasted tea has started to appear on chain restaurant menus.

Financing

The K-shaped economy is still a problem for restaurants

By Jonathan Maze on Sep. 29, 2026

The Bottom Line: More evidence continues to indicate a sharp divide between lower-income and higher-income customers, creating challenges for operators.

Food

Andy's Frozen Custard moves beyond summer with seasonal flavor innovation

By Patricia Cobe on Sep. 29, 2026

Behind the Menu: The weather may be chillier, but the Springfield, Missouri-based treat chain entices frozen custard fans with craveable fall flavors and formats.

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