After being fired in 2008, Melissa Ben-Ishay founded Baked By Melissa, transforming her home-based cupcake baking into a successful business with 14 locations. Known for its innovative flavors and high-quality standards, the company has avoided acquisitions to maintain brand integrity.
Wendy’s has set aspirational financial goals for the next few years and is leveraging innovative practices to achieve them. Capitalizing on various dayparts with compelling value propositions and tapping collaborations are key tools the brand is using to achieve a new era of growth.
The Magnetic 100: Restaurants report by dcdx reveals the top brands captivating Gen Z, with McDonald’s, Wingstop, and Starbucks leading the pack due to their organic online engagement and unique customer interactions.
Mixue Ice Cream and Tea has become the world’s largest F&B chain by number of locations, thanks to its affordable pricing and innovative franchising strategy. The chain illustrates the time-tested popularity of teas, which are increasingly prized by young adults.
One industry insider considers St. Patrick’s Day the “Black Friday for bars and restaurants.” March 17 offers the opportunity for big profits – assuming operators create high-margin LTOs and leverage cost-effective marketing strategies
Boxer-turned-entrepreneur Mike Tyson recently launched Mr. Fluff-Head at Mr. Charlie’s. The new dessert features a potato-based soft serve topped with a Mike’s Bites vegan chocolate ear and organic strawberry drizzle, celebrating Tyson’s investment in the plant-based QSR chain.
Dave’s Hot Chicken has been named America’s fastest-growing restaurant chain, with over 700 locations in the pipeline. The chain’s success is largely attributed to its massive social media following.
The recent lawsuit in California alleging PepsiCo’s engagement in nefarious pricing practices is the latest in an ongoing movement in food and beverage to leverage the Robinson-Patman Act to strengthen small businesses’ economic autonomy. The act is also a fiercely debated issue in the U.S. government.
Global street food is hot: contributing over $543.5 million in frozen aisle CPG sales over the past two years.
Only a few months into his new role, Starbucks CEO Brian Niccol is laying out a radical plan to curry Americans’ favor with the brand. Tensions are high, as ex-CEO Howard Schultz may not be able to save the café chain if Niccol can’t get it back on track.
Twin Peaks’ executive chef predicts spicy flavors will continue to dominate menus, as consumers increasingly crave regional dishes from Latin America, like birria tacos. Now, more than ever, diners are embracing authentic cuisine.
Yum Brands’ new AI platform, Byte by Yum, illustrates the potential of proprietary tech for QSR giants, but independent restaurants can also leverage similar, customizable platforms. Experts advise starting small with AI for specific tasks and monitoring its outputs closely to ensure that it enhances efficiency.
What will lead to success for coffee chains in 2025? Efficiency, exclusive LTOs … and wrestling prime real estate away from pesky car washes, according to the CEO of Clutch Coffee.
As consumers wish for better spring weather, recent data shows that floral flavors are growing in popularity, particularly among Gen Z and younger consumers. FI spoke with an industry expert about these nascent trends and their deeper implications.
Super Bowl 59’s commercials leaned on humor and star power, featuring celebrities like Martha Stewart to promote F&B brands.
In the wake of historic wildfires, Los Angeles’ food community has rallied to support those in need by offering free meals and raising funds. This collective effort underscores the industry’s commitment to community support.
Gamification is emerging as a winning strategy for restaurants looking to enhance their customer loyalty programs. 76% of owners said they plan to gamify their programs in the next 2 years, with brands like Starbucks, Jimmy John’s, and Dunkin’ leading the charge.
Innova Market Insights recently noted that two in three consumers are open to trying new international food, with Asian cuisines ranking second most popular for meals (after the consumer’s local cuisine). And, according to a …
As Super Bowl Sunday nears, establishments may have a fierce battle for customers on their hands. Fortunately, consumers sound poised to spend, as 76% plan to spend up to $250 on Super Bowl Sunday preparations.
In 2025, the U.S. meat and poultry processing industry is leveraging advanced materials and automation to enhance efficiency across its supply chain. Innovations in blade technology and nanotechnology in packaging are transforming operations.
U.K. darling PizzaExpress is charting a course for a U.S. takeover beginning with locations throughout Florida. The chain offers an affordable escape with a unique twist, including live music.
Hawaiian cuisine is getting more popular on the mainland, with searches for Hawaiian barbecue up 88% from last year and Hawaiian Mac Salad up 523% over the same period. What’s behind this boom?
At the recent Retail’s Big Show event by the NRF, technology took center stage, showing the need for businesses to transform their operations with a digital future in mind. Here’s a look at three themes slated to take over retail in the new year.
The rapid adoption of weight-loss drugs is reshaping purchasing habits. Circana experts highlight opportunities for brands to align with GLP-1 users’ goals by offering tailored, portion-controlled products and leveraging personalized marketing strategies to capture this evolving market.
A tentative deal granting U.S. dockworkers a pay hike averted a potential supply chain crisis, while opening the door to modernizing ports.
Noodles & Company has tumbled from fast-casual stardom to potential Nasdaq delisting, plagued by declining morale, quality, and customer experience. One industry turnaround expert proposes a bold recovery plan targeting high-impact opportunities to restore the brand’s luster.
The plant-based category may have plateaued, but one corporate chef sees opportunities in hybridized, plant-forward dishes that feature vegetables like roasted cauliflower and cleaner options driven by sustainability and rising beef prices.
Panera CEO Jose Alberto Dueñas stepped down from his role as CEO today, with current CFO Paul Carbone taking his place until a permanent position holder is found. What could this mean for the future of the chain?
Chicken chains are outpacing the broader dining sector, with fried chicken restaurants seeing a 4.3% increase in visits, driven by chicken’s versatility. KFC is taking advantage by launching its new “Saucy” brand.
A common social media trend, so-called “bed rotting” has taken over Gen Z and Millennial culture, granting a permissible indulgence in snacking and scrolling. The food industry is reacting accordingly.
Inflation is reshaping indulgence habits, with consumers swapping pricey restaurant desserts for store-bought or homemade options, causing a notable decline in dessert sales across dining segments. Meanwhile, alcohol consumption is shifting toward affordable options in a similar fashion.
Retail volume sales are up for the first time in three years; however, restaurant visits are down, to the chagrin of foodservice. In an FI webinar, experts discussed where the industry is heading in 2025.
The 72-year-old organization recently unveiled a rebrand in a new video that retraces its history and reflects the changes seen in the food-away-from-home category since the pandemic.
As restaurants compete in an increasingly “phygital” world, blending digital and physical experiences is key to meeting consumer expectations in 2025. Restaurant-tech company Tillster expects curbside pickup to ramp up, too.
The once-beloved Chi-Chi’s restaurant chain is making a comeback nearly two decades after its last U.S. location closed. Led by the founder’s son, the revival aims to honor its nostalgic charm, with new locations set to open in 2025.
