March 13, 2025
| Today’s news and insights for restaurant leaders
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NOTE FROM THE EDITOR
How can food delivery make economic sense for operators?
On Thursday, March 27, Restaurant Dive will explore many facets of delivery during our virtual event “Food Delivery and the Bottom Line.” Along with Grocery Dive, C-Store Dive and Supply Chain Dive, we will host sessions that explore consumer demand, innovation, delivery speed and partnering with third-party companies.
I’m hosting a session with executives from Denny’s, Olo and Vroom where we will discuss the best ways to collaborate with third-party delivery companies and how to adjust operations to ensure delivery remains a profitable channel.
The event is free to attend and you can register here.
Make sure to share this event with colleagues who might be interested in attending. We’d love to see you there!
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Julie Littman
Senior Reporter, Restaurant Dive
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The coffee chain’s CEO said investments in store experience are ramping up, but union members say the brand isn’t spending enough on hourly workers.
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CEO Mohaimina Haque said these technologies can help inform operator decisions such as real estate selection and back-of-house workflows.
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This design is the latest in a series of updates the Pennsylvania-based retailer has rolled out over the past few years.
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CEC Entertainment and CPK have long since recovered from Chapter 11, while others like Red Lobster filed for bankruptcy last year after failing to grow sales.
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High labor and food costs continue to eat away at restaurant margins, making the current environment even more challenging for operators. Explore the financial strategies of restaurants in this Trendline.
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