Industry News
Los Angeles–based sweets brand Coolhaus has extended its customer reach through a new partnership with Kroger grocery stores. Across the U.S., 1,300 Kroger locations will now carry select flavors of the architecture-inspired ice cream sandwiches, as well as its recently launched pints. Coolhaus...
Industry News
There’s something new under the sun in the better-burger category, and it’s as simple as digging out the bun. The first Dugg Burger opened last month in Dallas under the ownership of industry veterans Jeff Braunstein, Martin Hennessy, Jeremy Samson, and Scott Spence. Spence, who previously held...
Quick service operators develop innovative potato dishes as menu options.
Menu Innovations
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective...
Quick service restaurants can learn potato tips from Trine University chef.
Ingredients & Dayparts
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. Poutine is still pretty hot out there, and I’ve had really...
Quick service restaurant giant Taco Bell innovates breakfast menu with biscuit taco.
Web Exclusive
Brian Niccol is a man on a mission. In the nearly two years since Niccol was tabbed as Taco Bell’s president, and in the three months since he became chief executive, the Mexican-inspired quick-service restaurant chain has been an innovation engine for its parent company, Yum! Brands. Last year...
Industry News
Sweetgreen has upped the ante on its premium salads with the addition of salmon. The Washington, D.C.–based fast casual will serve the new protein for nine weeks as part of its spring seasonal menu. “This, to me, is a game changer because there’s no one else doing what we’re doing with salmon,”...
Industry News
After years of trial and error, Panda Express introduced its new Chinese Spare Ribs last week. Slow-cooked, bone-in ribs are rare within the limited-service sector, and Panda Express's rendition will be available through July 28. “As a family-owned company, we believe in connecting people through...
Quick service and fast casual brands adapt to menu labeling regulations.
Healthy Menus
Consumers looking over menuboards at their favorite quick-serve restaurants are going to notice some changes in 2015, as the calorie-labeling mandate that was created in 2010 as part of the Patient Protection and Affordable Care Act was finalized by the U.S. Food and Drug Administration (FDA) in...
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
Bite size foods are a food truck staple that fits on restaurant menus.
With the benefit of hindsight, it seems obvious that the culinary revolution that has turned cooks into international celebrities, professional-grade Viking ranges into standard-issue home appliances, and ordinary citizens into connoisseurs of extra virgin olive oils and kosher salts would ultimatel
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
QSR pasta and pizza brands with best sales and growth in restaurant industry.
Read the ProfilesBrowse the Big ChartSee The ContendersSegmentsBurgerSandwichSnackMexicanPizza/PastaChickenAsianSeafoodThe evolution of the limited-service restaurant industry continued in 2014, as traditional powerhouses faltered while fast casuals and other rising concepts asserted themselves as f
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
QSR brands plate fresh and natural ingredients to improve health and nutrition.
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.