Fresh to Order

Fresh To Order Fires Up Menu with Bison Burger

With the summer heat comes burger season, which oftentimes conflicts with keeping in shape for swimsuit season. For Fresh To Order (f2o) guests, enjoying the new bison burger is the best of both worlds. Once a limited-time offer, the bison burger will be an option for summertime and beyond for $10.90, served with a salad and toppings.

Fresh To Order Announces Promotions, New Hires

Atlanta-based Fresh To Order (f2o) promoted Craig Light to vice president of operations. Light will be responsible for overseeing daily operations for the company. For the past five years, Light has served as an area director for Fresh To Order serving its Georgia and Tennessee locations. Fresh To Order also made two other promotions and hired three additional team members. 

Fresh To Order Opens First of Eight Units in Orlando, FL

Orlando residents will be the first Floridians to enjoy Fresh To Order (f2o) when it makes the brand Orlando debut this week in Waterford Lakes Town Center in East Orlando. The restaurant will serve entrées, panini sandwiches, soups, and salads made-to-order in less than 10 minutes for around $10.

Prepare for Takeoff

An airport location offers quick serves domestic and international brand exposure, sound growth opportunities, and increased profits. But, like many other nontraditional venues, airports require restaurants to wrangle space restrictions, difficult logistics, and menu limitations.

“You really have to understand what you’re getting into,” says Anthony Joseph, president of Atlanta-based Concessions International (CI), a food and beverage concessionaire with operations in eight airports.

Fresh To Order Inks Multiunit Deals Across South

Fresh To Order (f2o) continues its expansion throughout the South with the signing of multiunit franchise agreements with three groups of restaurateurs for 11 new Fresh To Order restaurants in Charlotte, North Carolina; Greenville, South Carolina; and Gwinnett County located just north of f2o's Atlanta base. In addition, Fresh To Order opened its first unit in Nashville, Tennessee, this month.

Operators: Is Winter Over Yet?

Sales, traffic down in parts of country hardest hit by winter weather.

Quick service brands see slow sales growth from winter snow and ice storms.
Pancheros, which has 65 units and is based in the Midwest, has experienced slower sales growth due to winter storms.

As winter storms continue to wreak havoc in the Midwest, Northeast, and Southeast U.S., a bleak sales picture among limited-service restaurants is starting to emerge.

Foodservice sales in the regions most affected by snow and ice storms dropped between 7 and 8 percent in January and February, according to foodservice consulting firm Technomic. National foodservice sales declined between 3 and 4 percent overall as a result.

Taking Office

Convenience, portability, and health are often top of mind for consumers who eat out during the workday, presenting unique challenges to operators embedded in large office buildings. But the brands that meet the needs of the working consumer, experts say, will find this nontraditional space presents an opportunity for new revenue streams.

“It’s a captive audience because the people are already there,” says Diane Coyne, principal at iBrandEz, a branding firm that focuses on nontraditional expansion. “So your opportunity lies with the people in the building.”

Fresh To Order Makes Nashville Debut

Fresh to Order (f2o), located at 2300 Elliston Place Suite 10, is now serving up entrees, Panini sandwiches, soups, and salads made-to-order in less than 10 minutes for around $10.


Fresh To Order combines the quality of food fine casual restaurants are known for with the efficient service and price point of fast casual.


Vegging Out

Beef, pork, poultry, and seafood may be the staples of the limited-service restaurant industry, but non-meat items aren’t taking a back seat on the menu these days. Although vegetarians make up a small percentage of the American dining population, an increasing number of consumers are deciding to eat less meat.

“Ten years ago, it might have seemed like a fad, with just a small population, but it’s been constantly increasing,” says Jesse Gideon, corporate chef and chief operating officer for Fresh To Order, a 10-unit fast-casual chain based in Atlanta.