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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.
More from the team
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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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People
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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People
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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People
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··
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People
On The QSR Evolution Conference Agenda: Taco John’s CEO Heather Neary
In the weeks to come, as we approach this year’s QSR Evolution Conference, I’ll share some thoughts from speakers taking the stage. First up is Heather Neary, CEO of Taco John’s. Neary joined the company in 2024 and previously served as president at QSR franchisee KBP Brands.
via QSR Magazine··
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Growth
Midtown Miami’s ZIVA Refreshes Menu with Raw Bar Selections, Mezze, and Open-Fire Grilling
ZIVA, Midtown Miami’s Mediterranean dining destination, has introduced a new menu from Executive Chef Ricardo Esteban that explores the flavors and traditions found across the Mediterranean through raw bar specialties, house-made mezze, seafood-driven dishes and grilled entrée...
via FSR Magazine··
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Growth
Chagee Unveils Summer Menu
Chagee's matcha is an intentionally thought-out expression of the brand's approach to sourcing and flavor.
via QSR Magazine··
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Technology
Golden Chick’s Next Chapter Starts with Tenders, Value, and ‘Gimme That Golden’ Creative Platform
Golden Chick first introduced tenders in 1985. Golden Chick is staking its claim in the chicken wars by serving up a fresh reason to discover (…or rediscover) its delicious golden tenders and fried chicken.
via QSR Magazine··
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Technology
HTeaO to Open in Midland, Texas
HTeaO, the nation’s leading iced tea franchise, announces the grand opening of its new location in Midland on Saturday, June 27, 2026.
via QSR Magazine··
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Growth
Gong cha to Open First Maine Location
Gong cha, the world’s leading bubble tea brand with nearly 2,200 locations across 33 international markets, is bringing its premium, customizable beverages to Maine for the first time.
via QSR Magazine··
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Growth
James Beard Semifinalist Rochelle Daniel Expands Flagstaff Footprint with Two New Concepts
Two-time James Beard Award semifinalist Rochelle Daniel is expanding her Flagstaff restaurant portfolio this summer with two new restaurants on Leroux Street in historic downtown: Pompette, a French bistro and bakery, and Little Rich Girl (LRG), an underground speakeasy-style ...
via FSR Magazine··
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Operations
South Florida’s Oceans 234 Announces Annual Summer Chef Series
Oceans 234, Deerfield Beach’s landmark oceanfront dining destination, announces its annual Summer Chef Series—a rotating residency featuring seven celebrated South Florida chefs—taking place July 9 through September 30.
via FSR Magazine··
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People
What Every Restaurant Leader Should Know About Escalating Food Safety Risks
When cleaning processes deteriorate, the entire kitchen becomes a minefield. You understand the importance of keeping a restaurant clean and sanitary.
via FSR Magazine··
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People
The New QSR Equation: Taste Gets You In, Technology Keeps You There
Fragmented technology doesn’t usually show up as a single line item on the P&L. Everyone in the restaurant industry knows margins are razor-thin. Food costs are elevated, and guests are more value-conscious than ever before. Labor also remains a major pressure point.
via QSR Magazine··
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Markets
Steak ‘n Shake’s Sales are Still Rising Amid ‘MAHA’ Push
Steak ‘n Shake’s fiscal 2025 was its best same-store sales run since 1992.
via QSR Magazine··
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Markets
Sonic Introduces America $2.50 Menu
Few experiences feel more uniquely American than pulling into a SONIC. This summer, as the nation celebrates its 250th birthday, SONIC is marking the moment the only way it knows how – serving up the menu classics fans love at a price that’s worth celebrating.
via QSR Magazine··
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People
Houston TX Hot Chicken Inks Deal to Grow in U.K. Market
Houston TX Hot Chicken (HHC), the Las Vegas-based fast-casual brand that has become one of the fastest-growing hot chicken concepts in the United States, today announced its first international expansion in the UK.
via QSR Magazine··