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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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Birdcall Maps Out Midwest Growth Plan Across Six States
Birdcall is setting its sights on the Midwest as it continues its rapid expansion. The Colorado-born fast casual brand has mapped out plans to add nearly 100 locations across six states to its franchise expansion pipeline in the next five years.
via QSR Magazine··
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Operations
Del Taco Brings Back Slow-Cooked Pork Carnitas
Del Taco, the nation’s second-largest Mexican quick service restaurant*, has brought back slow-cooked Pork Carnitas, one of its most requested proteins, and expanded the lineup with more ways than ever to enjoy it.
via QSR Magazine··
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Growth
Smoothie King Pairs Free Smoothie Giveaway With New Flatbreads
The new offerings deliver 15 grams of protein and are 270 calories or less.
via QSR Magazine··
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Operations
Ruby Tuesday Unveils its Biggest Menu Drop in Years
The limited-time summer menu is now available at participating Ruby Tuesday locations nationwide Ruby Tuesday, a leading casual American bar and grill chain, has unveiled its biggest menu drop in years, introducing 14 new limited-time menu items for the summer that bring guest...
via FSR Magazine··
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What the Modern Steakhouse Looks Like in a Post-Pandemic Dining Era
Steakhouses have long occupied a distinct place in restaurant culture. For decades, these establishments represented celebration, business dining, and occasion-driven hospitality.
via FSR Magazine··
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People
The Hidden Cost of Manager Burnout Starts With the Schedule
How much manager burnout is actually being created by the systems and processes managers are forced to work with every day? Restaurant leaders spend enormous amounts of time talking about manager burnout.
via FSR Magazine··
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Dave’s Hot Chicken CEO Jim Bitticks on Why Speed Doesn’t Rule QSR Anymore, and the Race to Product Innovation
Jim Bitticks has been CEO of the brand since January. As we wind down our Conversations series from Chicago (one more to go), Dave’s Hot Chicken CEO Jim Bitticks dropped by to discuss everything from viral product launches to why speed isn’t necessarily king anymore in QSR.
via QSR Magazine··
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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··
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People
CC’s Coffee House Names Jeremy Hecht Director of Franchise Development
CC’s Coffee House, the beloved Louisiana-born coffee house concept, has appointed Jeremy Hecht as its new Director of Franchise Development, strengthening the brand’s leadership team at a key stage of growth.
via QSR Magazine··
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Growth
Chef Oscar Diaz’s Little Bull to Relocate to Downtown Durham
Little Bull, the MICHELIN Guide recommended restaurant from Top Chef Carolinas alum and two-time James Beard semifinalist Oscar Diaz, is relocating to a new home in the heart of downtown Durham at 301 East Chapel Hill Street. The new location will open Monday, August 3.
via FSR Magazine··
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People
Wendy’s Appoints Steve Cirulis Chief Financial and Strategy Officer
The Wendy’s Company announced the appointment of Steve Cirulis as Chief Financial Officer and Chief Strategy Officer, effective June 23, 2026. He will report to President and Chief Executive Officer Bob Wright and serve on Wendy’s Senior Leadership Team.
via QSR Magazine··
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Value for Restaurants is an Economics Discipline, Not a Coupon Strategy
When McDonald’s CEO Chris Kempczinski said publicly that combo meals priced above $10 were damaging value perception, it forced the company to lean into value meals to restore traffic. That is the kind of structural fix that comes after value perception has already eroded.
via QSR Magazine··
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Starbucks to Roll Out New Coffeehouse Coach Role Nationwide After Successful Pilot
The full-time role supports coffeehouse leaders by providing additional leadership coverage throughout the day. Starbucks is betting that more leadership on the floor can translate into better execution, stronger partner development, and a more consistent customer experience.
via QSR Magazine··
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On The Border Files for Chapter 7 Bankruptcy
The future of On the Border is unknown. On The Border has declared bankruptcy for the second time in a little more than a year.
via FSR Magazine··
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Domino’s CEO Russell Weiner to Retire, Joe Jordan Named Successor
Joe Jordan (left), currently COO and president of Domino's U.S., has been appointed CEO effective October 1, succeeding Russell Weiner (right). Current executive chairman David Brandon (middle) will retire from the Board in 2027.
via QSR Magazine··
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Baldor Specialty Foods Expands Into North Carolina
Baldor Specialty Foods, a specialty food distributor serving more than 16,000 customers along the East Coast, announced its expansion into North Carolina with an initial focus on the Triangle, Triad, and Charlotte metro areas.
via FSR Magazine··
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Haven Hot Chicken Inks 3-Unit Deal in Massachusetts
Haven Hot Chicken has signed a three-unit franchise agreement with local entrepreneurs Nate and Whitney Tupper of 1779 Hot Ventures, LLC. The development will bring restaurants to Springfield, West Springfield and Chicopee, with the first location expected to open in late 2026.
via QSR Magazine··