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Articles & InsightsHow the F&B industry actually
How the F&B industry actually
runs, evolves, and grows.
In-depth pieces from our analyst team — the operations, market shifts, technology bets, and people decisions shaping food service.
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Why Plant-Based Menu Options Are Driving Franchise Growth
Consumers are paying closer attention to what they eat. The food industry is evolving fast, and one of the most noticeable shifts in recent years is the rise of plant-based eating. What was once considered a niche lifestyle choice has moved firmly into the mainstream.
via FSR Magazine··
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Famous Brands International Names Richard Screnci Executive Director
Famous Brands International (“Famous Brands”), the franchising business behind globally recognized brands Mrs. Fields and TCBY, announced the appointment of Richard Screnci as Executive Director. Mr.
via QSR Magazine··
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From One Location to Many: How Design and Prototyping Drive Expansion
A successful fast-casual prototype design begins with intentional decision-making. Every food & beverage concept starts with a story, but turning a single location into a thriving and recognizable chain takes more than a great menu.
via QSR Magazine··
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Chicken N Pickle Celebrates 10 Years of Community, Connection, and Pickleball
Ten years ago, long before pickleball became America’s fastest-growing sport, Chicken N Pickle Founder Dave Johnson saw something bigger than a game.
via FSR Magazine··
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How Demographics and Sticker Shock are Reshaping Drinking Culture
The underlying challenge is straightforward: guests still want the experience, but they are less willing to pay for multiple rounds once they’re there. For years, the conversation around alcohol in the U.S.
via FSR Magazine··
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Thank You, Partners, For Making Inc42 AI Summit 2026 A Grand Success
On May 28, Inc42 hosted the third edition of the Inc42 AI Summit 2026 at Sheraton Grand, Bengaluru, bringing together more than 600 founders, AI builders, enterprise leaders, and investors under one roof.
via Inc42··
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Ola Consumer’s Race Against Time
In the summer of 2021, Bhavish Aggarwal was arguably India’s most audacious tech entrepreneur.
via Inc42··
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New-Age Tech Stocks: BlueStone, ideaForge Lead Weekly Gains; PB Fintech, Meesho Slip
New-age tech stocks saw another mixed week amid the ongoing broader market turmoil due to ongoing geopolitical tensions.
via Inc42··
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How Starbucks Became a Culture of ‘Getting Things Done’
There’s still a point about where Starbucks is today, nearly two years after joining the brand, frustrating CEO Brian Niccol. It remains a bit of a mystery what customers are going to see, store by store, when they walk through the door.
via QSR Magazine··
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Felice Opens Flagship Restaurant in NYC’s Flatiron District
Felice has opened its new flagship restaurant in the Flatiron District, bringing the family-run Italian brand to one of Manhattan’s most design- and culture-driven neighborhoods with a space built around a simple idea: a restaurant designed to feel like part of daily life, not...
via FSR Magazine··
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Freddy’s Opens on Campus of Notre Dame
Freddy’s Frozen Custard & Steakburgers, the fast-casual restaurant concept known for its cooked-to-order steakburgers, shoestring fries and freshly churned frozen custard treats, has announced the opening of a new location at the University of Notre Dame.
via QSR Magazine··
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The Science Behind Chill-N Ice Cream’s Sweet Success
Chill-N Ice Cream is based in Miami. Take a step into any Chill-N Ice Cream shop, and you’ll think you’ve entered the laboratory of a dessert-loving scientist.
via QSR Magazine··
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As Beverage Competition Heats Up, Dutch Bros Keeps Winning Traffic
Dutch Bros has around 1,200 locations nationwide. Dutch Bros has written quite the growth story over the past several years. The brand was approaching 500 locations around the time of its IPO in 2021.
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As Tech Infrastructure Expands, Cyber Should Become A Restaurant Priority
It takes a proactive, multi-layered approach to effectively manage the rising number of technology risks restaurant operators face.
via QSR Magazine··
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Is Your Restaurant Ready for the Biggest Patio Season Yet?
We are heading into one of the busiest patio seasons on record, and for restaurants, the difference between a good summer and a great one comes down to preparation.
via Modern Restaurant Management··
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CAVA Sees Massive Runway as Mediterranean Cuisine Goes Mainstream
CAVA’s leadership believes its success has less to do with bowls and more to do with building a differentiated cuisine category that continues to attract consumers across income levels, markets, and occasions.
via QSR Magazine··
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Surcheros Adds New Entrees, Loaded Queso and Chocolate Chunk Cookie to Menu
Just in time for summer, Surcheros is turning up the flavor with fresh new dishes and crave-worthy additions designed for bold bites and customizable meals.
via QSR Magazine··