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Facing rising costs, restaurants balance gentle price hikes with value deals and AI tools. Survey data, case examples, and labor realities show a layered path to resilient hospitality.

Restaurant inventory management protects margins with consistent counting, recipe controls, par levels, and technology that reduces waste and shortages.

Track simple weekly metrics, stabilize schedules, clarify pay and tips, improve training, recognize consistently, and coach fairly to motivate restaurant staff.

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Facing a valuation slide and softening comps, Wendy’s coordinates marketing, menu, and operations—launching ‘Tendys,’ resetting its brand under Project Fresh, and pruning its U.S. footprint—to push AUV higher.

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DoorDash links its in-house Dot robot with partners like Serve, Waymo, Coco, and Wing under an AI dispatcher, advancing a multi-year, multi-city plan to scale autonomous delivery.

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A clear, high-impact runway from late 2025 to 2026 ties finance, franchising, technology, and leadership into a compressed calendar built for decisive operators.

Wendy’s launches ‘Tendys’ nationwide with bold sauces, packaging built for dunkability, and a temporary ‘Tendy’s’ rebrand—arriving amid sales softness and planned U.S. closures.

Wendy’s links a global buildout of 1,000 net new restaurants to an AI-first operating model, leaning on international markets, selective U.S. closures, and a brand refresh to steady sales and lift profitability.

Swig elevates Todd Smith to president and appoints Shannon Swenson to chief of franchise partnerships, aligning operations and franchising to convert a 500-unit pipeline and accelerate a compact, drive‑thru model nationwide.

Dunkin’ redesigns its loyalty program—keeping earn rates steady while raising point costs on popular items, adding a mid-tier Bakery category, and instituting a one-year points expiration.