Many people think of baked potatoes and french fries when it comes to potato dishes in restaurants. What are some new ways potatoes are finding their way to menus?I think smashing or ripping and then flash frying is a hot trend right now.
Employee wages have perhaps never been as much of a hot-button issue in the quick-service industry as they are today. Labor unions are trying to organize workers to fight for better wages, and fast-food employees have been striking in several cities across the U.S.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu