Gourmet hot dog concept Dog Haus debuted its first food truck in the Dallas-Ft. Worth market.

Just two months after launching its franchising program, Presotea, an international Bubble tea brand, announced the sale of 10 new locations on the West Coast.

Fast-casual create-your-own-salad concept Saladworks unveiled its latest restaurant design on September 9 at its new Charlotte, N.C., location. It will serve as the prototype for all openings going forward.

Automats — where patrons could get food and beverages from a space filled with vending machines — were last popular nearly 100 years ago. It seems the format may be making a comeback.

Despite a pandemic and a recession, Peter Cancro, CEO of Jersey Mike’s Subs, has been giving back, plotting a course to further success and upending what a brand is willing to do for its franchisees.

Six months into the COVID-19 pandemic, and nearly 1 in 6 restaurants are closed either permanently or long-term. That equals nearly 100,000 restaurants.

In the age of COVID-19, the time has come to recast the self-service model. As hospitality designers and strategists, we can seize this opportunity to rethink self-service to meet and exceed consumer demand for safety as well as quality, customization and convenience.

Opening a new restaurant is extremely stressful at any time but the COVID-19 pandemic has made nearly everything exponentially more difficult.