Voting now open for 2026 Top 30 Movers & Shakers: Catering
Voting is officially open for 2026 Top 30 Movers & Shakers: Catering, recognizing the restaurant professionals driving growth, innovation and excellence in…
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The next generation of QSRs part 4: Building the restaurant of the future
The restaurant of the future will recognize that technology and hospitality are not competing priorities, and that innovation isn’t the destination — the guest is.
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Wendy's U.S. president departs to lead supply chain co-op
Wendy's is restructuring its executive leadership to combat six consecutive quarters of declining U.S. same-store sales and a 12.5% drop in second-quarter…
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Real talk, damn good biscuits and growing a national chain
by Kathleen Wood — Founder, K. Wood Partners
Lauren Coulter is co-Founder and chief biscuit eater of Biscuit Belly, the Louisville, Kentucky, brunch brand she built with her husband and co-Founder, Chad Coulter. Today the brand runs 16 restaurants across seven states, generating more than $23 million in systemwide revenue, and has been franchising since 2020.
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4 misses in Founder-led negotiations
by Kathleen Wood — Founder, K. Wood Partners
Although Founders know their businesses best, their deep emotional investment and daily operational pressures often compromise their negotiating leverage, making it essential to partner with an objective advisor to maximize the true value of their deals.
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AI and the Future of Restaurants: From Foot Traffic to Predictive Insight
As consumer behavior and privacy expectations evolve, restaurants need smarter ways to understand diners and drive growth. Gladys Kong of Azira and Isabelle Soriano of Goodway Group explored how AI and location intelligence can inform site selection, media strategy, audience engagement, and faster, more informed decisions.
