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    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

    How White Castle Is Building the AI-Powered Restaurant of Tomorrow

    White Castle may be more than a century old, but it’s leading the charge into the restaurant industry’s future. In recent years, the iconic hamburger chain has begun rolling out artificial intelligence and automation solutions, from burger-flipping...

    By Steve Manning  |  
    Featured

    How Torchy's Tacos Became So "Damn Good"

    When Mike Rypka founded Torchy’s Tacos, the company was a single food truck in downtown Austin. In the 17 years since, it’s expanded to over 100 locations in 14 states. 

    By Steve Manning  |  
    Featured

    It’s 2023… Are Restaurants Prepared for What’s Ahead?

    After several years of chaos, restaurant operators finally have the space to take stock of where they are and where they want to go next. As Danny Klein, the Editorial Director of QSR and FSR Magazines described it, the industry is in a...

    By Steve Manning  |  
    Featured

    How Restaurant Chains Are Redefining Convenience

    As the restaurant industry returns to its pre-pandemic strength, one segment is dominating the rest. In 2022, quick-service restaurants generated 107 percent of their 2019 revenue, compared to casual dining's 81 percent and fine dining's 87 percent. 

    By Steve Manning  |  
    Featured

    Lessons From Savory Fund:  Building Brands That Resonate

    When he co-founded Savory Fund in 2020, Andrew K. Smith wanted to change the way private equity invests in restaurants. He had been dissatisfied with his own experiences as a young operator, when he needed more guidance than institutional investors...

    By Steve Manning  |  
    Featured

    How to Build a Restaurant Loyalty Program That Actually Works

    As restaurants head into 2023, they face no shortage of existential threats, from ballooning labor costs and shrinking real estate availability to frustratingly persistent supply chain disruptions. Then there’s the ever-increasing footprint of...

    By Steve Manning  |  

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    How White Castle Is Building the AI-Powered Restaurant of Tomorrow

    White Castle may be more than a century old, but it’s leading the charge into the restaurant industry’s future. In...

    How Torchy's Tacos Became So "Damn Good"

    When Mike Rypka founded Torchy’s Tacos, the company was a single food truck in downtown Austin. In the 17 years since,...

    It’s 2023… Are Restaurants Prepared for What’s Ahead?

    After several years of chaos, restaurant operators finally have the space to take stock of where they are and where...

    How Restaurant Chains Are Redefining Convenience

    As the restaurant industry returns to its pre-pandemic strength, one segment is dominating the rest. In 2022,...

    Lessons From Savory Fund:  Building Brands That Resonate

    When he co-founded Savory Fund in 2020, Andrew K. Smith wanted to change the way private equity invests in restaurants....

    How to Build a Restaurant Loyalty Program That Actually Works

    As restaurants head into 2023, they face no shortage of existential threats, from ballooning labor costs and shrinking...

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