Raising the Bar on Lent Seafood Specials

Datassential finds that 50–54 percent of consumers want fish sandwiches to be a permanent menu item.

It’s the time of year when limited-time offers with a seafood slant start migrating onto menus. Quick-serve operators have long served fish sandwiches and other seafood specials during Lent, a six-week period between Ash Wednesday and Easter in which many consumers reduce their consumption of richer foods, specifically meats. 

Ones To Watch: Larkburger

If doing something on a lark means it’s adventurous or even daring, Larkburger is aptly named, say cofounders Thomas Salamunovich and Adam Baker.

The chef-driven burger concept was the first fast casual to open in the ski resort town of Vail, Colorado, they say, and it’s become a local icon now poised to grow beyond its home state. Salamunovich is the owner and culinary director of Vail’s fine-dining Larkspur Restaurant and Market, where he invented the Larkburger, the menu item that sparked his interest in the fast-casual burger business.

HALO Awards Honor Chains for Healthy Menu Innovations

Food News Media, publisher of QSR and FSR magazines, announced the winners of the inaugural HALO Awards, which honor restaurant chains that have made meaningful contributions to a healthy, active lifestyle for consumers.

Between the Buns

Fast-casual concepts usher in new era of burger innovation.

Burger restaurant concepts use premium ingredients to capture new customers.
Burger 21's Black Bean Burger includes lettuce, tomato, red onion, salsa, avocado, sun-dried tomato aioli, and cilantro cream on a toasted whole-wheat bun.

The combined influence of better-burger restaurants and the fast-casual customization model has had a profound impact on what burger brands now offer consumers. A recent survey by Chicago-based technology and services company Food Genius, which measures menu mentions at restaurant across the U.S., shows that while traditional ingredients like onions, tomatoes, and mushrooms are still the most popular topping options, more unique foods are taking root at burger concepts across the country.

Larkburger Announces Naming Contest

Larkburger, the Colorado-bred burger restaurant, is asking fans to help name its new customer loyalty program. Larkburger-loving wordsmiths and vocabulists can submit their name for the loyalty program online, and the winner will receive a $50 Larkburger gift certificate. The contest is open from October 29 through November 10, and the winner will be chosen by a combination of judge’s choice and popular vote.

Larkburger Embraces Colorado Roots with New Partnerships

Larkburger, the Colorado-grown fast casual burger restaurant, is giving a nod to the things that make living in Colorado great: craft beer, skiing and, of course, Larkburger. Along with native Colorado companies Oskar Blues Brewery and Icelantic Skis, the burger restaurant is sponsoring the Loving Larkburger Sweepstakes, which kicks off on National Cheeseburger Day (September 18) and continues through October 16.


Larkburger Cycling to Support Children's Hospital

Larkburger, the fast-casual burger restaurant group, is a long-time supporter of children’s causes and has selected the Children’s Hospital Colorado as its newest non-profit partner. As such, the company is donating five percent of total July milkshake sales from all 12 Larkburger locations to Children’s Colorado. The donations will help support the hospital’s greatest needs and ensure the best possible healthcare experience for every child that walks through the hospital’s doors.

Three Salads Join Larkburger's Menu

Larkburger, a fast-casual burger restaurant headquartered in Arvada, Colorado, expands its menu this week with the launch of three new salads. The recent menu additions include Baby Kale, Bibb & Quinoa, and Caesar salads.

Larkburger prides itself on taking simple ingredients and combining them into thoughtfully composed dishes, says founding partner Thomas Salamunovich. 

“We focus our energies on creating a concise menu and we are excited to introduce these  salads to compliment our current offerings,” he says.