This audio is auto-generated. Please let us know if you have feedback. McDonald's has shifted several members of its executive suite through promotions, appointing Skye Anderson to the newly created role of McDonald's USA chief operating officer, the company said this week. The chain also appointed Mason Smoot as senior vice president of global franchising and delivery, and Mattijs Backx as chief transformation and services officer. The appointments are occurring during a time of sales growth at McDonald's, which reported a comparable sales increase of 6.8% across the U.S. The chain has posted three consecutive quarters of same-store sales growth after focusing on value, marketing and traffic-driving limited-time offers. Anderson will focus on bringing together core functional teams that "deliver excellence in restaurants," as part of the newly created position. Anderson will lead the U.S. National Operations, Restaurant Development and McOpCo teams and exercise oversight for the U.S. Supply Chain and U.S. Technology teams to create an integrated operations team. " Anderson's new role allows McDonald's USA to ensure that the systems, tools and supply needed to deliver consistently strong restaurant experiences are aligned from end to end," the company said. Anderson started working as the president of the chain's global business services division in 2023. In that role, she built a new enterprise capability and scaled it globally, including in McDonald's new offices in Hyderabad, India, and Mexico City, Mexico. She helped modernize processes and focused on speed and agility to better drive business solutions, the company said. Anderson has worked at McDonald's for 25 years, serving in various leadership roles in finance, field operations and market leadership. Her career includes six years as a U.S. business leader, including a spell as U.S. West Zone president. Prior to his new role, Smoot served a chief restaurant officer for McDonald's USA where he oversaw the chain's Gold Standard, strengthened discipline of operations and improved the restaurant experience. "During Mason's tenure, the U.S. system has expanded through the addition of new and next-generation franchisees, delivered meaningful improvements across key operational metrics including record-high customer satisfaction scores, and driven significant growth in the U.S. delivery business," the company said. He has also served in U.S. field leadership roles and enterprise positions that supported global markets, including senior vice president, strategic alignment and chief of staff in the office of the CEO. In his new role, Smoot will be responsible for global franchising standards, systemwide franchisee engagement and ensuring consistent execution across markets. Smoot has significant experience with operations, franchising and human resources, the company said. Backx will join the global senior leadership team where he will lead global business services and focus on simplifying work functions, improve service delivery and ensure the right capabilities are in place to support market growth. He has been at McDonald's for about two years, serving as senior vice president of global business services transformation. He has also worked at PepsiCo, Lufthansa and Office Depot. These executive changes come over a month after McDonald's promoted Luis Quintiliano from managing director in Spain to U.S. national field president. During that round of executive shuffles, Loek Beckers also became senior vice president and chief financial officer for McDonald's USA, swapping roles with Tom Dillon, who became senior vice president of corporate finance. 

McDonald’s creates US COO role

Solano said the price increase was poorly timed, given the current economic conditions many operators face which have led to bankruptcies, tight margins and rising costs. "I think it's a really bad time for Uber to be trying to raise their rates with all the restaurant closings going on," Solano said. By ending his company's relationship with Uber Eats, he said he "successfully negotiated the rates down to zero." This move prevented Rave from having to raise menu prices across its brands, which would ultimately have impacted customer behavior. "I think our franchisees and our customers deserve better than demands from a player that's in second place in marketshare ," he said. At the new rates, Solano claimed that restaurant operators would be left with little or no profit from Uber Eats delivery transactions. It didn't make sense to pay up to 30% per transaction — more than what vendors and farmers who provide ingredients receive. He added that franchisees were also supportive of this move. "Do we really think technology is more valuable than food? I just don't think so," he said. Solano acknowledged there may be some decrease in transactions. "We're going to lose some volume as a result of this. But at the end of the day, it's volume that we make almost no money on," he said. While Solano said he is negotiating an exclusive deal with DoorDash, that isn't finalized. There are other channels for Pie Five and Pizza Inn to focus on beyond third-party delivery, as well — particularly dine-in. Rave Restaurant Group already turns a profit, posting its 23rd consecutive quarter of profitability in February, according to an earnings release. Pizza Inn reported comparable store sales rose 2.5% while Pie Five comparable sales fell 1.5% for fiscal Q2 2026. In other order channels, Rave is "working hard to find every dollar, typically much higher margin sales than we're experiencing on third-party delivery ," he said, adding that Pizza Inn is working on food quality service and value to win customers back. Pizza Inn is growing its dine-in traffic, largely with its value offers, such as its All You Can 8 deal, a dine-in buffet of pizza, pasta, salads and desserts priced at 8 Monday through Friday. 

Why Rave Restaurant Group cut ties with Uber Eats

This audio is auto-generated. Name Jennifer Pecoraro-Striepling New title Chief development officer, Portillo's Previous title Chief development officer, Miller's Ale House Pecoraro-Striepling has over 25 years of experience in large-scale restaurant development and global restaurant growth with leading multi-unit restaurant and retail brands, according to a press release. In her most recent role, at Miller's Ale House, she oversaw enterprise development and market-driven expansion strategies prioritizing scalable execution. She has also held roles at Walk-On's Bistreaux, Papa Johns, Bloomin' Brands, Kohl's and Darden. "Jennifer brings the experience, strategic vision, and people-first leadership we need as we continue to expand Portillo's into new and key markets," Brett Patterson, Portillo's president and CEO, said in a statement. Patterson also worked at Miller's Ale House as CEO, overlapping with Pecoraro-Striepling's tenure at the brand. In her new role at Portillo's, Pecoraro-Striepling will direct the chain's development strategy, including real estate and site selection, designing prototypes and construction. She will be a key part of Portillo's long-term expansion, as the chain grows its footprint while preserving its guest experience and operational excellence, per the press release. Portillo's has shifted its real estate strategy in the last few months after several new restaurants in Texas failed to deliver strong average unit volumes after restaurants opened too quickly and too close together, Michael Miles, chairman of the board, said, in January during the ICR Conference. For example, in Houston, the company opened five restaurants within 20 miles of each other, causing the restaurants to cannibalize each other's sales, he said. The company slowed its new store openings so that it could focus on maintaining healthy unit economics, Miles said during the company's February earnings call. It is separating new store openings with "more time and distance," he said. During the fourth quarter, the chain opened its first restaurant in the Greater Atlanta area in Kennesaw, Georgia. At 6,200 square feet, that location is about 20% smaller than most of the Portillo's restaurants that opened in the last five years. That restaurant had over 2 million in sales during its first eight weeks, Miles said. The chain will open its next restaurant in the Atlanta region about 50 miles from Kennesaw in 2027. "Each time we have entered a new market over the last 10 years, we've seen a similar response with 7 of those early market restaurants also exceeding 2 million over their first 8 weeks," Miles said. "Our approach over the next several years will consist of more of these types of entries, tapping into the pent-up demand from Portillo's fans to support our first in-market openings, then letting awareness and demand build before opening subsequent restaurants." 

Portillo’s hires former Papa Johns exec as chief development officer

An article from Dive Brief A Datassential report revealed that prices for the menu item are up 14%, while meat costs are up 32% over the past two years. Published March 13, 2026 Getty Images This audio is auto-generated. Burger prices at restaurants have increased by about 14% since January 2023, according to Datassential's Burger Price Index. Beef production costs rose 32% during the same time, as well. Despite beef costs rising more than twice as much, burger prices have closely mirrored food away from home inflation, which increased 13% during the past two years, the press release said. Burger prices at limited-service restaurants were up 16% over the past two years compared to up 12% for full-service burgers. Burgers remain one of the most traffic-driving items in the industry, which means sharp increases threaten the perception of value, the press release said. "Operators can't simply pass every cost increase directly to the consumer," said Jim Emling, CEO of Datassential. "The data shows just how carefully restaurants are managing pricing on high-visibility items like burgers while balancing costs across the rest of the menu." Brands have focused on increasing value around their burger items. In 2024, McDonald's struggled with consumer's perception of value amid reports that its prices rose significantly over the past few years. That led the chain to move toward value menu items, like its Extra Value Meals, McValue and buy-one-get-one-for-a-dollar offers. Since then, McDonald's has seen traffic and sales increase, most recently reporting a 6.8% uptick in same-store sales in Q4 2025. Chili's deployed multiple marketing campaigns to highlight the affordability of its burgers, particularly its Big Smasher Burgers, priced at 10.99 as part of the chain's 3-for-Me deal. That combo includes a side of fries, bottomless non-alcoholic drinks and chips and salsa. These burgers helped drive massive gains in traffic and sales in 2024, momentum that continued into 2025. With focus on keeping burgers affordable, Datassential suggested that other menu prices have likely gone up in other areas to compensate. Those adjustments can include price increases outside the store. Shake Shack raised in-store menu prices by about 2% during the fourth quarter, while pricing across all of its other channels rose 4%. This year, the chain expects pricing to go up about 3%, according to an earnings call. However, some chains are simply taking a hit on margins. Burger King U.S. saw commodity inflation rise 7% last year, mostly due to beef costs, which increased over 20% during the year, Sami Siddiqui, Restaurant Brands International CFO, said during a February earnings call. The chain posted a year-over-year decrease in average four-wall profitability. If beef prices were the same as 2024, four-wall profitability would have been flat for the year, rather than declining, Siddiqui said. McDonald's launches supersized Big Arch Burger in US By Julie Littman • Feb. 25, 2026 

Beef costs exceed burger prices, pressuring QSRs

An article from Dive Brief Krystal's parent company has now sold off all of the concepts it purchased from Craftworks Holdings in 2020 as it focuses on more upscale casual brands. Published March 12, 2026 The entrance to a Logan's Roadhouse in Franklin, Tennessee, on Oct. 5, 2015 TennesseePhotographer via Getty Images This audio is auto-generated. SPB Hospitality has sold Logan's Roadhouse to SSCP Management, the company confirmed in an email to Restaurant Dive. SBP said it will focus on growing upscale casual and chef-driven brands like J. Alexander's, Stoney River and Garces Collection, including Amada and Village Whiskey. The parent company of QSR chain Krystal began selling off various concepts in 2024. Following the Logan's Roadhouse sale and the 2025 offloading of Old Chicago Pizza amp; Taproom, SPB Holdings has now divested itself of the concepts it bought from Craftworks Holdings in 2020. SPB Hospitality said it believed that Logan's Roadhouse would be "well positioned for continued success under SSCP's ownership and leadership." Under SPB's leadership, the chain used various seasonal menu items to drive traffic. It recently launched a spring menu that includes Sweet Chili Lime Salmon and Tajin Steak Skewers, per an emailed press release. The chain has also dramatically improved its customer experience ratings. In 2024, Logan's was ranked ninth in Market Force's 2025 Casual Dining Industry Study, but moved up to first overall in 2025. Logan's also improved the portion of surveyed consumers who intended to visit the brand in the near future by about 10%, from 27.6% in 2024 to 37% in 2025, per the report. SSCP, which owns Corner Bakery and Cicis Pizza and operates a number of Sonic Drive-In and Applebee's restaurants, has focused on turnaround strategies for its brands in recent years. Last year, Corner Bakery invested 6 million in cafe remodels and other improvements. The fast casual chain is also opening up new units, including a location in Irvine, California, last year. Cicis has also been working to strengthen its system under SSCP, which bought the chain out of bankruptcy in 2021. Cicis reported same-store sales growth of 1.7% last year, opened eight units and signed 14 deals. Cicis, which operates in 30 states, is targeting expansion in Florida, Georgia, Alabama, Texas and the Carolinas, according to QSR Magazine. SPB Hospitality sells brewery, specialty brands By Julie Littman • Dec. 11, 2024 SPB Hospitality offloads Old Chicago Pizza By Julie Littman • July 22, 2025 

SPB Hospitality sells Logan’s Roadhouse to SCCP Management

An article from Dive Brief Items like a four-piece Chicken McNuggets and a sausage biscuit are expected to be on the low-priced menu to launch in April, according to The Wall Street Journal. Published March 12, 2026 Customers enter a McDonald's restaurant on July 22, 2024, in Burbank, California. Mario Tama / Staff via Getty Images This audio is auto-generated. McDonald's is planning to add several value offerings priced at 3 or less and 4 breakfast meals in April, according to a report from The Wall Street Journal, which cited people familiar with the discussions. McDonald's declined to comment on the news. The chain reported a 6.8% increase in same-store sales during the fourth quarter, with its value menu and marketing initiatives helping to improve the chain's baseline momentum. McDonald's has heavily focused on value since 2024 when consumer enthusiasm for the chain flagged over its perceived lack of affordability. At the time, CEO Chris Kempczinski said the chain was offering value in different ways at the local level, but didn't have a clear national platform. That has changed. McDonald's 2025 launch of the McValue platform led to "immediate incrementality," Kempczinski said during the chain's February earnings call. Its Extra Value Meals, which debuted in September, have also performed well among low-income guests and helped improve value and affordability scores, he added. "As awareness for these programs has grown, we've seen value and affordability scores steadily improve throughout the year, which also tell us they're resonating with customers," he said. "McDonald's is not going to get beat on value and affordability. It's in our DNA, and we will remain agile to respond as appropriate to a dynamic competitive landscape." The new value offerings sound similar to the chain's 1, 2, 3 Dollar Menu, which launched in 2018 and drove strong results. The new 3 or less menu will be price competitive against other QSR chains, like Taco Bell, which added a Luxe Value Menu earlier this year with 10 items at 3 or less. The Wall Street Journal said McDonald's will include food like a sausage biscuit or a four-piece Chicken McNuggets in the 3-or-less platform, and that it will replace the chain's current buy-one-add-one-for-a-dollar menu. Significant discounting can impact franchisee bottom lines and profitability, but Kempczinski said in February that franchisees have largely been enthusiastic about the current state of the business. He reiterated that franchisees still set pricing. McDonald's also supports its franchisees through revenue growth management, but the expectation is that franchisees continue to reflect McDonald's value positioning. In addition to value, the chain is also working on enhancing its overall menu quality. Earlier this month, McDonald's added the Big Arch Burger, its largest burger yet with two quarter-pound patties, for a limited time in the U.S. McDonald's also has been rolling out its Best Burger platform, which was deployed in 85 markets as of February, and was on track to reach nearly all markets by the end of this year, Jill McDonald, executive vice president and global chief restaurant experience officer, said during the earnings call. The chain is also working on expanding its McCafe lineup in the U.S. and tested various drinks inspired by its CosMc's concept in 500 restaurants in Q4. How McDonald's won back low-income diners By Julie Littman • Feb. 12, 2026 

McDonald’s reportedly eyes $3 or less platform

An article from Dive Brief Amanda Hyde expands her role at the QSR chain, partnering with operators and franchisees to improve performance and support growth. Published March 12, 2026 Permission granted by Krystal This audio is auto-generated. Name Amanda Hyde New title Chief operating officer, Krystal Previous title Senior vice president of operations, SPB Hospitality Amanda Hyde, COO of Krystal Permission granted by Krystal Hyde has over 20 years of restaurant leadership experience, including operations, brand leadership and multi-unit management, according to a press release emailed to Restaurant Dive. At SPB Hospitality — Krystal's parent company — she has helped boost operational performance and supported the company's strategy to improve and expand the Krystal brand. "Amanda is a respected operator with deep knowledge of the Krystal business and a strong track record of building high-performing teams," G.J. Hart, chairman and CEO of SPB Hospitality, said in a statement. Prior to her work with Krystal, she supported the Logan's Roadhouse brand, working closely with operations and franchise teams to boost new restaurant development and improve system execution as well as the overall guest experience. She has also worked in operations roles at Mimi's Cafe and Bob Evans, according to her LinkedIn profile. In her new position, Hyde will expand her leadership at Krystal and work with operators and franchise partners to improve performance while supporting ongoing development and maintaining the brand's operational excellence, per the press release. She will also collaborate with finance, human resources and other support teams to make sure there is alignment between restaurant operations and support systems. Krystal has been expanding its system in the past few years, adding new units in travel centers alongside traditional growth. Its parent company sold several concepts last year to focus on Krystal and its other core brands. Last year, Hart became CEO and chairman of SBP Hospitality. Hyde will report to Hart in her new role. Krystal to open first Texas travel center location By Julie Littman • Updated April 17, 2025 

Krystal promotes COO from parent company

An article from Dive Brief Some restaurants will see rates go up by 5% for delivery, while all merchants will see commissions for pickup orders increase by 1%. Published March 10, 2026 A food courier of Uber Eats rides a bicycle on June 3, 2022 in Berlin, Germany. Sean Gallup via Getty Images This audio is auto-generated. Please let us know if you have feedback. Uber Eats will increase marketplace fees across most of its tiers beginning Wednesday, the company said on its website. The company said the move is needed to help pay for rising operating costs for its marketplace. "Uber Eats' Marketplace Fees have remained stable over many years despite the pandemic and increases in costs to operate our marketplace," the company said. "This increase in pricing will help us reinvest in ways to drive more customer demand for restaurants, courier reliability, and improved products and tooling to support your business." The company originally created its tiered pricing structure for merchants in 2021. Each tier offers different degrees of customer discoverability. Lite users only appear if a customer searches by name, while Plus tiers have improved discoverability and lower consumer delivery fees. Premium users have the lowest delivery fees for diners. Merchant marketplace rates for the Lite tier are rising from 15% to 20%. The Plus tier will have a 25% charge, unchanged from before, but Uber One Member orders will now incur a 30% charge. Premium commission rates remain unchanged at 30%. Fees for pickup orders across all tiers will rise from 6% to 7%. This rate applies to validated in-store pricing; Otherwise pickup orders have a 10% commission. Restaurants with a custom delivery marketplace fee will see rates increase 3% from current rates up to a maximum of 30%, the company said. The aggregator said that the fees go toward fulfilling orders with couriers, bringing in new customers, discounting deliveries for Uber One Members and covering transaction costs for payment processing and insurance. Uber continues to grow its delivery channel with gross bookings up 26% year over year, surpassing 100 billion in annual run-rate for the first time, CEO Dara Khosrowshahi said in prepared remarks for the company's Q4 2026 earnings. Growth was seen in the U.S. and international markets, he said. "A key imperative is helping merchants grow by meeting their wide range of needs—bringing them demand across delivery, pickup, and in-restaurant dining; powering first-party, last-mile fulfillment through Uber Direct; or providing industry-leading tools such as Offers, Ads, and more," he said. Last quarter, Uber expanded its partnership with OpenTable across the U.S., Canada, Mexico and the United Kingdom and Ireland. This partnership allows customers to make reservations in the Uber Eats app and receive offers for rides. Uber Eats, OpenTable reservation integration will launch this fall By Julie Littman • May 15, 2025 

Uber Eats raises marketplace fees

"They're the ones getting appetizers, dessert and maybe alcoholic beverages," said Ashley Mitchell, VP of marketing for East Coast Wings + Grill. "They're less price sensitive and more experience driven." Gen X is particularly valuable, despite being a smaller cohort than Baby Boomers or millennials, because they are in their peak earning years and have high discretionary income. "Purchasing power beats the head count for profitability," said Philip Daus, partner and head of the Houston office at Simon-Kucher. At East Coast Wings, Gen X consumers are among the chain's most reliable guests, frequently driving higher check averages, Mitchell said. Optional Caption Brandon Bell via Getty Images Off-premise habits harden In addition, off-premise dining has taken off across full- and limited-service restaurants, regardless of age. "We certainly have seen an uptick in to-go orders across the board, and it has not gone back down," Mitchell said. And, thanks to inflation, more customers are picking up their food to avoid delivery fees and tipping, Daus said. He recommended operators design stores to accommodate pickup, delivery and dine-in simultaneously, while building menus around food that travels well. As younger consumers who grew up with digital ordering age into higher income brackets, their comfort with off-premise dining is unlikely to fade. "We all like the convenience of being able to order out," Moutray said. Don't call customers 'old' As the U.S. customer base ages, operators must adapt physical spaces and menus. However, focusing on accessibility rather than age is essential to serving aging consumers without alienating them. "No one likes to be called old," Daus said. "The opportunity isn't to become senior-focused. It's to become frictionless." Clear signage, legible menus, comfortable seating and a reasonable amount of noise are crucial to ensuring that all guests have a great experience. East Coast Wings, for example, is redesigning its menu with a focus on legibility and clarity, while also balancing acoustics inside its restaurants to maintain energy without overwhelming guests. "Accessibility to us is not just about aging consumers. It's about being accessible for all," Mitchell said. Rather than offering age-targeted promotions like senior discounts, East Coast Wings uses daypart strategies that appeal to anyone whose lifestyle fits an earlier dining window. 

How restaurants can prepare for an influx of aging diners

An article from Dive Brief Nine percent of full-service restaurants are at risk of shuttering, while only 4% of limited-service units could close this year, Black Box Intelligence data shows Published March 6, 2026 Getty Images This audio is auto-generated. Black Box Intelligence data revealed that 9% of full-service restaurants are at risk for closure this year, with the shuttering of casual dining chains continuing to outpace openings, the company said in a recent report. The segment has seen more than a 3% drop in net unit growth since 2022, the report said. Black Box said restaurants were considered at risk if units lost 30% or more of peak sales in 2025. Limited-service restaurants are showing more resilience, with 4% at risk of closure this year. Both QSRs and fast casual segments have seen net unit growth of 5.8% and 15.5%, respectively, since 2022. Overall, 85% to 90% of the restaurant industry remains resilient, with only 10% to 15% operators at risk, Black Box Intelligence said. Closures also bring opportunities for brands looking to expand. Many chains, including First Watch and Dine Brands, are eyeing second-generation space to save on opening and operational costs. While limited-service restaurants are at less risk of closures, a handful of chains, including Wendy's, Papa Johns, Jack in the Box and Pizza Hut, have already announced they plan to close hundreds of underperforming restaurants. Closures aren't always a sign of broader problems. Noodles amp; Company has previously said closures of its restaurants have led to higher sales at nearby locations as consumers visit them instead. Black Box Intelligence confirmed that observation, saying that "demand doesn't simply vanish," but it moves to the closest brand that can offer value and consistency in execution. Strategic closures can also lead to healthier systems for the chains undergoing closures. "The silver lining here is that a leaner portfolio often becomes a stronger one," Victor Fernandez, Black Box Intelligence vice president of insights and knowledge, said in a statement. "When a brand stops subsidizing its bottom 10% of units, it can reallocate capital, management attention, and marketing spend to the units with the highest growth potential. This 'traffic transfer' effect is a powerful tool for survival in 2026." Casual chains, including Red Robin and Denny's, have closed locations in the last year. Red Robin said in February 2025 that it could close up to 70 restaurants during the next five years. However, that number could change over time. The chain made improvements at 20 restaurants that were on the closure list and said it will no longer pursue closures, Red Robin CEO and President David Pace said during a February earnings call. Red Lobster also indicated it could close some locations to cut costs. "In an environment where cumulative inflation has driven costs up by nearly a third since 2019, it is virtually impossible for a unit to remain viable after losing 30% or more of its peak sales," Victor Fernandez, Black Box Intelligence vice president of insights and knowledge, said in a statement. "For the 3% of Full-Service restaurants that have seen sales drop by more than 50%, the question for 2026 isn't if they will close, but when. Papa Johns will close 300 restaurants By Julie Littman • Feb. 26, 2026 Pizza Hut to close 250 stores By Aneurin Canham-Clyne • Feb. 4, 2026 

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