Noodles & Company

How to Stay Crafty

Wine connoisseurs for years looked down their noses at beer, considering the latter, better-selling beverage as a drink of the “common man.”

That view is slowly evolving, however, as an increasing number of Americans become fans of the many craft beers being brewed all across the country. And it’s an evolution that’s starting to impact quick-service restaurants, too.

Noodles & Company Joins Forces with Doherty Enterprises

Noodles & Company, the fast-casual restaurant concept with more than 300 locations throughout the U.S. that features a collection of dishes from around the world, announces an area development agreement with Doherty Enterprises, the 10th largest restaurant franchise in the United States. Through the partnership, the Noodles & Company brand is able to announce additional restaurants planned for the New York metro area.

Noodles & Company to Open New Locations in Northeast

Noodles & Company, the fast-casual restaurant concept with more than 300 locations throughout the U.S. that features a collection of dishes from around the world, has announced an area development agreement with Mascott Corporation, owner and operator of six restaurant brands in the New Jersey region. Through the partnership, the Noodles & Company brand will open its very first restaurant in the greater New York metro area. The restaurant will be located in a free-standing location at 683 Route 18 South in East Brunswick, New Jersey and is slated to open in early 2013.

Noodles & Company Adds Pork to the Menu

Noodles & Company, the fast-casual restaurant concept with more than 300 locations throughout the U.S. that features a collection of dishes from around the world, is bringing slow-braised, naturally raised pork to the menu.

As one of the most popular meats across many of the world’s cuisines, the addition of slow-braised pork allows guests to further enhance the global flavors found on Noodles’ vast menu.

To highlight the new slow-braised pork offering, Noodles has introduced a Barbecue Pork Mac and Peppery Pork Sandwich, both available for a limited time.

New Kid on the Block

Robert Barton isn’t afraid to let a new product stand in the way of his success. The Connecticut-based franchisee was one of the first to the better-burger category, having opened four Five Guys units between 2005 and 2010. When he and his business partner sold in 2010, they had three of the top 15 Five Guys units.

Barton had seen other better-burger concepts popping up in his surrounding area, and, ready for a fresh start, left the category. He joined the Noodles & Company team and decided to set up shop in Hartford, a new market for that brand.

Noodles & Company Opens Milestone 300th Restaurant

Fans form a "300" on the ground at Valley Lutheran School in Iowa. Noodles & Company

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Noodles & Company, the restaurant brand that features a collection of dishes from around the world, announced today the opening of its 300th system-wide restaurant. The 300th restaurant is located in Waterloo, Iowa, on Crossroads Boulevard. 

To commemorate the landmark event, Noodles & Company invited hundreds of loyal fans to form a huge “300” on the ground and an aerial photo was taken from a helicopter. The photo was staged at Valley Lutheran School, and for every participant present, $1 was donated to the school.

Creating New Menu Classics

It’s the type of food that makes us think of home, mom’s cooking, and simpler times. To many, the tastes and smells evoke warmth, good memories, and inner peace.

In short, comfort.

Every nation and culture seems to have its own version of comfort food, from Mexican enchiladas to Chinese stir-fried tomatoes and eggs to French coq au vin.

In the U.S., however, we think more along the lines of meatloaf, fried chicken, mashed potatoes, macaroni and cheese, and chocolate brownies.

It's Not All Noodles at Noodles & Co.

Noodles & Company is releasing two new limited-time-only summer salad offerings.

Backyard Barbecue Chicken Salad with fresh-cut corn is a hearty, nutritious salad featuring marinated pulled chicken breast with ripe Roma tomatoes and chopped red cabbage served over mixed greens and tossed with a smoky coleslaw dressing. This "perfect picnic plate" is a leafier versioin of your own backyard barbecue.

2011 Chef’s Survey

QSR asks the industry’s leaders to share insights on the segment’s hottest menu trends.

Each year QSR surveys the best and the brightest culinary professionals in the industry to find out what’s hot and what’s not when it comes to your menu. The exclusive annual Chef Survey, unveils innovative menu items that reflect the year’s newest and most exciting inspirations.

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