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How restaurants can build a robust revenue stream through workplace catering

Restaurant Business

05, 2025 Facebook Twitter LinkedIn The average workplace catering order size is up 12% to about $420. Cindy Klein Roche | Photo by Mark Weinberg While companies have been using catering as a return-to-office incentive, food has now evolved into a vehicle to drive productivity and collaboration, Roche explains. Subscribe on Spotify.

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KFC and Pizza Hut continue to struggle in the U.S.

Restaurant Business

Gibbs said that KFC’s “challenges stem from gaps in value perception” and noted that “innovation had not fully resonated with consumers.” But he noted that the company recently announced a “Kentucky Fried Comeback” with more “innovative and relevant products” designed to gain consumer enthusiasm. Sign Up Thanks for signing up!

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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. Pepper discussed his journey with Modern Restaurant Management (MRM) magazine.

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

Restaurant Business

Consumers still want great in-store experiences, even if they don’t always use them. Premium Financing The market for restaurant chains is heating up The Bottom Line: A pair of firms are reportedly making a play for Papa Johns, and Bojangles is apparently on the market again. It’s a unique spin on Southern comfort.

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Why competition cafés are becoming more popular

Perfect Daily Grind

Although they may not always cater to mainstream coffee drinkers, these coffee shops serve an essential purpose: to bring consumers closer to innovation and excellence. These businesses focus exclusively on competition and award-winning coffees, bringing consumers closer to the highest standards of quality and innovation. “We

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DoorDash completes acquisition of reservations platform SevenRooms

Restaurant Business

Consumers still want great in-store experiences, even if they don’t always use them. Premium Financing The market for restaurant chains is heating up The Bottom Line: A pair of firms are reportedly making a play for Papa Johns, and Bojangles is apparently on the market again.

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

Restaurant Business

the Massachusetts native worked at Blue Hill at Stone Barns, Dan Barber’s farm, restaurant, and hotbed for culinary innovation in upstate New York, before working at Menton, a French-Italian restaurant by Barbara Lynch. A graduate of the Culinary Institute of American in Hyde Park, N.Y.,