L&L Hawaiian Barbecue, Hawaii's largest restaurant chain, has reached 100 locations in California with the opening of its newest restaurant in Carlsbad cementing the state as its biggest U.S. market and reflecting sustained demand for Hawaii's Plate Lunch culture on the mainland.

Taco Bell is expanding its beverage ambitions by adding cold brew coffee and cold foam options to its Live Más Cafés in Houston, Dallas, Las Vegas, and Southern California part of a broader push to hit $5 billion in annual beverage revenue by 2030.

When your restaurant's POS system and inventory records don't connect, food cost reporting becomes unreliable. Here's how to close the data gap and regain control of your margins.

Bojangles is stepping beyond traditional quick-service dining by launching its first EV charging station in Savannah, Georgia the beginning of a planned national rollout that pairs Southern food with on-the-road convenience for electric vehicle drivers.

From pizza deliveries to boardrooms, Ben Jury maps a scalable way out of staffing loops: remote support layers, clear KPIs, and tech that protects frontline teams.

At NRA Show 2026, protein surged, plant-based receded, and operators weighed novelty against performance amid awards, noise, and networking frictions.