Restaurants After COVID: An Industry for the Better? - QSR Magazine

Picture quick service three decades ago, Papa John’s CEO Rob Lynch says. The game was get guests through the machine. You heard clandestine stories of restaurants building uncomfortable stores just to keep people from hanging around. “Becoming more consumer centric, I think that’s an evolution that’s been in the works for some time,” he says. […]

Restaurant industry headed to another year of transition

January 2023 - Revenue Management Solutions

QSR Magazine

Goose Creek's rising restaurant industry a boon to newcomers, longstanding local favorites, Boom & Balance

Philly Cheese Steak Franchises are the Most Underrated QSR

Fast-Food Chains See Shifts Made During Pandemic Paying Off - WSJ

Restaurants Agree to Raise Pay to $20 an Hour in California - The New York Times

Ordering in: The rapid evolution of food delivery

Service industry workers discuss tipping trends after COVID-19 pandemic - The Daily Universe

USDA ERS - U.S. Consumers Spent More on Food in 2022 Than Ever Before, Even After Adjusting for Inflation

A.M. Jolt - QSR Media Kit 2023