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. […]

Wayback Burgers Pivots in Response to COVID-19- Wayback Burgers Franchising

Three ways Covid changed the restaurant industry

Eating Out at Restaurants May Never Be the Same in U.S. - Bloomberg

Fast-food's future Food Business News

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

Customer service suffers at short-staffed restaurants as Covid takes toll

C-Stores Are Serious Food and Beverage Players

Philly Cheese Steak Franchises are the Most Underrated QSR

Where to eat outside in Los Angeles - Los Angeles Times

January 2023 - Revenue Management Solutions

NYC Restaurants Will Be Able to Add a COVID-19 Surcharge to Checks

What Drives Consumers to Purchase Convenience Foods?