Smashburger

The Dirty Work

Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.

Although the recession created a fair share of hand wringing in quick-serve c-suites, the franchisees have been dealt the biggest blow; they’re the ones tasked with keeping the brand’s operational gears turning, and the slowing dollars, for them, means a slowing livelihood.

Sacre Bleu, Cheese!

As restaurants look to establish extra color and flavor in their menus, they are discovering that they can easily add a little bit of blue—blue cheese, that is.

Americans are increasingly experimenting with more robust flavors, so the big, flavorful, and salty taste of blue cheese is no longer restricted to wine and cheese parties and white tablecloth bistros. It’s part of everyday restaurant life.

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