<img height="1" width="1" style="display:none;" alt="" src="https://dc.ads.linkedin.com/collect/?pid=537281&amp;fmt=gif">

    Admin

    This article was written by AI and edited by a member of the influence group team.
    Featured

    Inside Saucy by KFC: How a Bold New Restaurant Concept Launched in Just 10 Months

    "I want to drop the mic when we open this concept," Yum! Brands CEO David Gibbs told Christophe Poirier when giving him the green light to create Saucy, KFC's newest restaurant innovation. At RestaurantSpaces, Poirier, Chief New Concept Officer at...

    By Admin  |  
    Featured

    From Tariffs to Tight Timelines: How 4 Restaurant Brands Are Navigating Growth in 2025

    "It's gonna be a little turbulent. The drink cart may not come out on the flight," warned sweetgreen's Chief Development Officer Chris Tarrant, about the restaurant industry's near future. That honest take set the tone for a revealing discussion at...

    By Admin  |  
    Featured

    Restaurant Permitting: What Went Wrong and How to Fix It

    Four months to build a restaurant. Sixteen months to permit it. This stunning disconnect isn't just frustrating—it's fundamentally reshaping restaurant development timelines across America. At RestaurantSpaces, Pulley Co-founder Andreas Rotenberg...

    By Admin  |  
    Featured

    How Wonder is Redefining Restaurant Design

    The restaurant industry has long been ripe for disruption, but few concepts have approached it with the ambitious scope of Wonder. Speaking at RestaurantSpaces Napa, Wonder's Chief Growth Officer Daniel Shlossman and Head of Operations Jason Rusk...

    By Admin  |  
    Featured

    How Walk-On's Went Smaller, IHOP Added Dinner & Church's Got Smarter

    The conventional wisdom in restaurants has long been simple: bigger spaces mean bigger profits, breakfast spots serve breakfast, and the drive-thru is just a speaker box and a window. In a thought-provoking discussion moderated by Nicole Poole, VP...

    By Admin  |  
    Featured

    7 Global Trends That Will Shake Up Restaurants: 2025 & Beyond

    When Livit Founder and Chief Experience Officer Ben Calleja took the stage at RestaurantSpaces, he skipped past the familiar U.S. market to showcase how emerging markets and innovative concepts are transforming food and beverage worldwide. "I'm...

    By Admin  |  

    Recent Articles

    More like this

    Inside Saucy by KFC: How a Bold New Restaurant Concept Launched in Just 10 Months

    "I want to drop the mic when we open this concept," Yum! Brands CEO David Gibbs told Christophe Poirier when giving him...

    From Tariffs to Tight Timelines: How 4 Restaurant Brands Are Navigating Growth in 2025

    "It's gonna be a little turbulent. The drink cart may not come out on the flight," warned sweetgreen's Chief...

    Restaurant Permitting: What Went Wrong and How to Fix It

    Four months to build a restaurant. Sixteen months to permit it. This stunning disconnect isn't just frustrating—it's...

    How Wonder is Redefining Restaurant Design

    The restaurant industry has long been ripe for disruption, but few concepts have approached it with the ambitious scope...

    How Walk-On's Went Smaller, IHOP Added Dinner & Church's Got Smarter

    The conventional wisdom in restaurants has long been simple: bigger spaces mean bigger profits, breakfast spots serve...

    7 Global Trends That Will Shake Up Restaurants: 2025 & Beyond

    When Livit Founder and Chief Experience Officer Ben Calleja took the stage at RestaurantSpaces, he skipped past the...

    More recent articles