Contributor
Callum Forrester writes for Restaurant Industry Press. 5 articles published.
McDonald's, Starbucks, Taco Bell, and others are rolling out new limited-time items. For operators, the real story is what that pipeline means for food cost discipline.
Persian short ribs and Italian-Korean pasta are showing up on menus across the country. Here is what operators rarely calculate before they print the new menu.
As chains like Starbucks and Wingstop face margin pressure, interchange fees averaging 2–3% of every card transaction are cutting deeper into already thin restaurant profits.
Dan Lynn's exit from Inspire Brands highlights a structural question franchisors rarely discuss openly: how much field-level continuity depends on one executive's relationships.
Trending items from European QSR markets look attractive, but operators should stress-test food cost and prep complexity before committing to a menu build.
