Solo diners now account for 47% of QSR traffic and spend 48% more per person than group diners — here is how to design your restaurant for this growing, high-value segment.
Romaine lettuce spiking from $28 to $200 per case is not a freak event — it's a preview of what climate volatility means for restaurant menus, and the operators adapting now are building real competitive advantages.
2025 was a landmark year for restaurant M&A. Understanding who is buying, why, and what it means for independents is now essential market intelligence.
Not every successful restaurant needs venture funding or a growth strategy. Worker cooperatives, multi-generational family businesses, and rural community restaurants offer proven alternatives that prioritize people over scale.
Silo, FREA, and Amass have proven that restaurants can operate with virtually no landfill waste. Here is what their operations teach operators at every scale.
Walmart already requires leafy-green suppliers to use blockchain-based tracking — and the technology that can trace contamination in seconds rather than days is moving into restaurant operations.