Black food entrepreneurs have always done more with less: flipping recipes, reclaiming space, and serving culture one plate at a time. Whether you’re pulling up curbside with a food truck or locking ...

The franchise model holds up well in today's restaurant environment.

Dine Brands' latest strategy goes beyond menu revamps, restaurant redesigns and social media campaigns, according to its CEO John Peyton. Instead, the company is focused on strategically combining its ...

Third-party restaurant delivery is a major consumer innovation that links ordering through marketplaces to fulfillment by gig drivers managed by marketplace algorithms. It began in fits and starts — ...

You've heard the promises of AI: lower overhead, 24/7 support and sales—an ideal employee at the other end of every call. You wrote a request for proposal (RFP) and every proposal promises the same ...

Add Yahoo as a preferred source to see more of our stories on Google. Black food entrepreneurs have always done more with less: flipping recipes, reclaiming space, and serving culture one plate at a ...