Burger King

This week’s 5 head-spinning moments: Making restaurants great again

By Peter Romeo on Jan. 19, 2018

When the happy talk is all about taxes, you know this was a good spell for restaurants. Also on the plus side: a cover-up for breastaurants, a lovefest for the big burger chains and bitcoins make an inroad.

Food

Courting diners with local flavors

By Patricia Cobe on Jan. 13, 2014

The Columbus, Ohio-based Rusty Bucket Restaurant and Tavern has 15 locations, but only the Indianapolis store serves up a breaded pork tenderloin sandwich. The reason? Consumer demand for this regional Hoosier specialty could not be ignored.

Food

Tackle box: Chains’ newest menu lures

By Peter Romeo on Mar. 31, 2016

Mainstream chains are reaching far afield for their latest limited-time offers, from colored sandwiches to cream drinks.

Technology

4 fresh tech hacks to borrow from

By Aaron Jourden on May 02, 2017

From voice recognition ordering terminals to branded video game characters that will take your order while you play, chains are putting today’s latest tech to use in novel ways.

Financing

Surging Burger King lifts Restaurant Brands International

By Jonathan Maze on Feb. 12, 2018

But the company's Tim Hortons and Popeyes chains both struggled to win over consumers last quarter.

McDonald's profit falls on weak US sales

Jul. 22, 2014

The decline contributed to a 1 percent decline in profit.

Greene Turtle's founder to hatch a burger concept

By Restaurant Business Staff on Apr. 13, 2016

The venture will blur the line between casual dining and the fast-casual sector.

Marketing

3 lessons from social media this week: trolling edition

By Lisa White on Jun. 07, 2017

These brands toe the socially acceptable line while keeping it snarky online.

Leadership

Burger King co-founder Dave Edgerton dies at 90

By Peter Romeo on Apr. 17, 2018

Edgerton was the inventor of the chain charbroiler device.

Restaurant owners look for creative ways to escape health-law penalties

Oct. 23, 2014

A key for many is lessening the number of employees who qualify as full-time. Approaches range from having franchisees share employees, to changing ownership structures so the companies are technically smaller.

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