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Industry Headlines
[2009-08-07] Includes new items and updated recipes.
[2009-08-06] After-five dinner menu consists of hot, cold new items.
[2009-07-30] BBQ Plates represent first non-rice bowl option for the Japan-based chain.
[2009-07-23] Sandwich is the latest addition to the Oven-Toasted all-day menu.
[2009-07-20] Three new menu items feature pork carnitas.
[2009-07-14] Chain rolls out Toasty Bullet sub to sell at $3 each.
[2009-07-14] Roll out Chicken Parmesan Sandwich and Fried White Cheddar Bites.
[2009-07-14] The seafood restaurant chain will give away free fish tacos as a roll-out promotion.
[2009-07-13] The Big Stuff Trio will be largest pizza in the industry.
[2009-07-09] A portion of Corner Bakery's proceeds will fund the Community Garden Grant.
[2009-07-09] KFC's efforts to create a new icon for its grilled chicken menu prompted a strong response from consumers.
[2009-07-02] New BBQ Bacon Cheddar Roastburger is third of the Roastburger line.
[2009-06-29] Five Cold Deli Classics options to join hot selections on menu.
[2009-06-26] Grilled Tropical Wings to be available in five-piece or eight-piece portions.
[2009-06-25] Steak Burger Mignon to be featured until August 30.
[2009-06-15] Almost 200 Wingstop restaurants will accept donations for Feeding America.
[2009-06-15] Smashburger’s franchise openings in Colorado and Texas will give the company close to 20 open restaurants nationwide
Industry Features
To court cost-conscious consumers casual-dining chains have turned to promoting value-priced menu items in the $4 to $7 range.
Casual Dining Goes Cheap
To court cost-conscious consumers casual-dining chains have turned to promoting value-priced menu items in the $4 to $7 range.
If there is a march toward health-conscious dining in 2009, it might behoove chains to stop thinking of salads as mere alternatives to menu staples.
New Shades of Green
If there is a march toward health-conscious dining in 2009, it might behoove chains to stop thinking of salads as mere alternatives to menu staples.
The Future
Expert opinions on what a quick-serve will look like in the year 2030, from uniforms to menus to drive-thrus.
The Glories of Gluten-Free
As more Americans are diagnosed with celiac disease, the demand for gluten-free menu items is becoming greater and greater.
Jamba Juice Goes Grab-and-Go
Jamba Juice might not have changed its name but it definitely changed its game with the addition of food and cold teas to its menus.
Independent Living
Being an independent operator requires more than cooking a good meal. Just look at a day in the lives of Buns’ co-owners.
What Are You Doing About Salt?
The way you’re handling the sodium issue is likely a mistake.
In the Dough
Seeking comfort and a little old-world craftsmanship in quick-serve breads.
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