Capitalizing on consumer demand for healthy options, Jamba Juice accelerated the rollout of its new fresh-squeezed juicing platform, completing the nationwide expansion by June 2, several months ahead of schedule.
Saving for retirement and other financial milestones is an important objective for most people, including employees in the quick-serve industry.
The biggest coffee chain in the U.S. is making it easier for its workers to reach those monetary goals. In 1991, after Seattle-based Starbucks extended comprehensive health coverage for eligible part- and full-time workers, the coffee chain began offering another generous incentive: access to its Bean Stock investment program, where workers receive an equity award in the form of restricted stock units.
Sustainability continues to shape the future of the quick-serve industry, and many concepts are marketing their food as sustainable by highlighting locally sourced, in-season produce from nearby farms. But while limited-service restaurants design their marketing push around vegetables and plant-based products, they’re still trying to figure out how to work sustainably raised meat into the brand conversation.
A new trend in seating design among fast-casual restaurants is creating a more relational meal experience for diners. Brands are starting to follow in the footsteps of full-serve restaurants that feature communal tables where customers can enjoy meals alongside others they may not know.
The buzz behind frozen yogurt may be waning, but Red Mango Frozen Yogurt & Smoothies is one brand that won’t be limited by its category. The Dallas-based chain began testing a café concept at several Houston and Long Island, New York, area franchises.
The concept, called Red Mango Café, features an expanded menu of healthy flatbreads, salads, and wraps, says Jim Notarnicola, the company’s vice president of marketing and franchising.
Healthy fast-casual concept Freshii has expanded rapidly since Matthew Corrin founded the company in 2005. Now Corrin hopes to fuel the growth of likeminded food entrepreneurs by launching a business accelerator, the Fresh Startups program, in partnership with consulting company Kinetic Café.
“There is an increasing amount of interest and energy being spent in the healthy fast-casual arena,” Corrin says.
Executive chef Dennis Friedman is a classically trained culinary artist and owner of Newton’s Table, a popular fine-dining restaurant in Bethesda, Maryland. Later this summer, he’ll open a new restaurant dedicated to his restaurant’s most popular dish, the noodle-inspired Fuzu, in Washington, D.C.’s Dupont Circle.
But Newton’s Noodles will be a little different than its sister concept: The restaurant will feed the masses in a fast-casual format.
One of the most common questions in foodservice—White or wheat?—has grown to include a new option: pretzel. Quick-service restaurants across the country are capitalizing on a new pretzel-bread trend, taking one of the most popular summer snacks and working it into innovative new menu options.