Articles & Insights

How the F&B industry actually runs, evolves, and grows.

Original analysis and curated reads with an editor's take — the operations, market shifts, technology bets, and people decisions shaping food service.

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How Danny Grant Built a $35M Powerhouse by Reimagining the Modern Steakhouse Experience

Signal

Growth6 min read

How Danny Grant Built a $35M Powerhouse by Reimagining the Modern Steakhouse Experience

This story was originally published on FSR. To receive daily news and insights, subscribe to our free daily FS Insider.

via FSR Magazine·Sep 16, 2026

How Restaurant Brands Can Scale While Protecting What Matters Most

This story was originally published on QSR. To receive daily news and insights, subscribe to our free daily QSR AM Jolt.Brands need to recognize that every market presents a different challenge.

via QSR Magazine·Aug 20, 2026·4 min

Why The Future Of Indian Retail Is Omnichannel

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Growth

Why The Future Of Indian Retail Is Omnichannel

The convergence of quick commerce and convenience is transforming the consumption patterns of Indians and triggering shifts in unorganised product categories.

via Inc42·Aug 19, 2026·2 min

What Planned 2026 Openings Reveal About Restaurant Size and Seating

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Growth

What Planned 2026 Openings Reveal About Restaurant Size and Seating

Restaurant real estate is often described through one broad theme: smaller boxes, more off-premise capacity and fewer dining-room seats. Planned 2026 restaurant openings show a more varied market.

via Modern Restaurant Management·Aug 11, 2026·5 min

Signal

Growth

Tapping Into Social Adventure as Brand Growth Strategy

A major aspect of Oak & Stone’s expansion from Florida to Texas involves a brand refresh centered on “social adventure,” leveraging its signature self-pour tap wall and intentionally designing every guest touchpoint from the website to in-store signage and murals, and even mer...

via Modern Restaurant Management·Jul 29, 2026·5 min

What a Year’s Worth of Data Reveals About the Cost of Holding on to Older Fryers

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Growth

What a Year’s Worth of Data Reveals About the Cost of Holding on to Older Fryers

You should have clarity on how many sites are still operating with legacy units. Most multi-site quick service restaurant operators have a fryer somewhere in their fleet that is older than the manager running the store. The fryer works, cooks food, and passes inspection.

via QSR Magazine·Jul 8, 2026·5 min

Restaurant Summer Hiring Slows as Labor Pool Tightens

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Growth

Restaurant Summer Hiring Slows as Labor Pool Tightens

Summer hiring is losing some steam across the restaurant industry, but operators are still expected to add hundreds of thousands of seasonal workers as travel, tourism, and warmer weather drive demand.

via FSR Magazine·Jun 25, 2026·3 min

A Guide to Managing Operational Risk in High-Traffic Restaurants

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Growth

A Guide to Managing Operational Risk in High-Traffic Restaurants

When employees understand expectations and receive ongoing support, compliance improves naturally. When your restaurant serves a large volume of guests every day, operational risk is a constant.

via FSR Magazine·Jun 23, 2026·5 min

MRM Research Roundup: Road Trips, Cheese Obsessed, and Burger Bucks

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Growth

MRM Research Roundup: Road Trips, Cheese Obsessed, and Burger Bucks

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features how summer drinking is being redefined, burger pricing, American’s love affair with cheese, and fast-food location changes.

via Modern Restaurant Management·Jun 1, 2026·16 min

Rising Fuel Costs Drive New Margin Pressures for QSR Operators

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Growth

Rising Fuel Costs Drive New Margin Pressures for QSR Operators

Rising fuel costs don’t just affect operators. Consumers feel the pinch, too. For the past several years, QSR operators have dealt with rising inflation. As food, labor, and occupancy costs have grown, QSRs have had to stay disciplined on pricing, efficiency, and margins.

via QSR Magazine·May 28, 2026·4 min