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Can Fast Food Be Healthy?

Modern Restaurant Management

Under his leadership, the brand has doubled its footprint in just six months. Our brands cater to a wide audience, especially busy families and individuals who care about what they eat but still need speed and convenience. What do you look for in franchise partners and how do you support them?

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Forget coffee. Salad is rising as the next drive-thru concept

Restaurant Business

All are company owned and there are no plans to franchise. Greenlane sees an additional opportunity with catering. The three-unit chain has two more under construction in the Tampa Bay area, and another five to seven are planned in 2026, reaching the Orlando market. At Greenlane, there’s no dine-in service. Photo courtesy of Greenlane.

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Week in Review: Din Tai Fung’s jaw-dropping AUVs, Krispy Kreme exits Insomnia, Starbucks operations

Restaurant Business

The fast-food franchisor is asking a federal court to sign off on its decision to terminate Paradigm Investment Group’s franchise agreement. Hardee’s filed a counterclaim against a big franchisee that is the only one in the system to close most of its restaurants at 2 p.m. Starbucks’ latest gambit to improve operations?

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Noodles & Company CEO Drew Madsen stepping down

Restaurant Business

On behalf of the entire board, I want to thank Drew for his steady leadership and service,” said Jeff Jones, board chair. We’re pleased he will continue to provide guidance as a board director, given his vast industry experience and leadership as we have undertaken our brand revitalization work to date, and he has our full support.”

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Marc Sheehan offers his own takes on New England cuisine in Paul Revere's former copper mill

Restaurant Business

There he served food based on what people cooked in the region from the Colonial era onward—not what was in cookbooks, which catered to a wealthy audience, but what normal people grew in their gardens. Now he's readying the three-unit concept for franchise growth, saying this is how younger diners want to eat.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

– Dimitra O'Rourke, Broken Yolk Café’s VP of Tech and Franchise Support We’ve seen lasting change in the five years since the pandemic, still feeling the impact of the behaviors and actions of that time. Corporate leadership approached this issue with the same urgency.

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MRM Research Roundup: Diner Resiliency, Automation Technology, and Egg Prices

Modern Restaurant Management

To improve retention, operators are focused on technology that delivers structured onboarding programs, leadership development, and real-time feedback tools. For franchise systems, this connectivity translates into stronger P&Ls, justifiable tech fees and a more compelling pitch to prospective franchisees.”