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

    Steve Manning

    Steve Manning is a journalist based in Idaho. When he's not writing, he can usually be found at the theater or taking his dog on a hike. If he could only go to one restaurant for the rest of his life, it would be Al's Place in San Francisco.
    Featured

    Popeyes President Shares Innovation Roadmap at RestaurantSpaces

    While many restaurants faced significant learning curves during the Covid-19 pandemic, one was well-situated for the industry’s sudden changes: Popeyes. The runaway success of its chicken sandwich put the Louisiana-based chain on the national stage,...

    By Steve Manning  |  
    Featured

    Global Trends US Restaurants Need to Pay Attention to

    Whether the rise of digital-first brands, the proliferation of AI, robotics, and a plethora of new formats, the restaurant industry has seen a lot of transformation over the past few years. The changes we’ve seen domestically, however, pale in...

    By Steve Manning  |  

    Lessons from Taco Bell CEO Mark King

    In March of 2020, Mark King made his first appearance at RestaurantSpaces, having just taken up the role of CEO at Taco Bell. In his keynote, he explained he was learning as quickly as possible, having stepped into a new industry following a stellar...

    By Steve Manning  |  
    Featured

    Are You Ready for the Digital-First Future of Restaurants?

    After two years of disruption, restaurants are finally settling into the fact that nothing will ever be the same. While some are happily dining in again, others are sticking to the drive-thru; still others—or, yes, the same ones on different...

    By Steve Manning  |  
    Featured

    How REEF Envisions the Future of Ghost Kitchens

    Recently, Michael Beacham was out for dinner in Malibu when he noticed something interesting. The restaurant had added outdoor dining during the pandemic, then kept that extra seating when it resumed indoor service. As both sections filled to...

    By Steve Manning  |  

    Recent Articles

    More like this

    Popeyes President Shares Innovation Roadmap at RestaurantSpaces

    While many restaurants faced significant learning curves during the Covid-19 pandemic, one was well-situated for the...

    Global Trends US Restaurants Need to Pay Attention to

    Whether the rise of digital-first brands, the proliferation of AI, robotics, and a plethora of new formats, the...

    Lessons from Taco Bell CEO Mark King

    In March of 2020, Mark King made his first appearance at RestaurantSpaces, having just taken up the role of CEO at Taco...

    This is Why Your Kitchen is Losing a Fortune in Operating Costs

    Are You Ready for the Digital-First Future of Restaurants?

    After two years of disruption, restaurants are finally settling into the fact that nothing will ever be the same. While...

    How REEF Envisions the Future of Ghost Kitchens

    Recently, Michael Beacham was out for dinner in Malibu when he noticed something interesting. The restaurant had added...

    More recent articles