Industry News
Two Madres Mexican Kitchen, the latest concept by the Galardi Group, offering a fresh and healthy twist on traditional Mexican food, announced the opening of its first fast-casual restaurant located in Mission Viejo, California. With an emphasis on bold flavor profiles and customizable options, Two...
Industry News
This fall, Cinnabon Bakeries are offering two new treats that provide a sweet and salty sensation in each taste. The Salted Caramel Center of the Roll and Salted Caramel Chillatta combine both sweet and savory.    The two menu additions are available now through November 2 at participating Cinnabon...
The Galloping Griz food truck brings Mexican-style street food to hungry guests.
Emerging Concepts
Food trucks are going to school, and the Galloping Griz is among the latest to enroll. The University of Montana’s mobile kitchen—which debuted last spring with a $167,000 price tag—provides late-night dishes, namely Mexican-style street food, to the university’s flagship campus in Missoula. It...
Taco Cabana is celebrating 35 years of success in the fast casual Mexican arena.
Growth
5 Years Chicken Salad Chick Small But Strong One stay-at-home mom’s quest to find a nearly perfect chicken salad recipe led founder Stacy Brown to develop the young-but-growing Chicken Salad Chick, a concept with not just one, but 15 separate chicken salad recipes for guests to choose from....
Female executives like Maryanne Rose are climbing the ladder in food service.
Women in Foodservice
For many women in the foodservice and limited-service industries, starting off in entry-level positions—whether in a specific restaurant or a corporate office—is a natural move. But rising up the ladder through years of hard work, discipline, and a certain amount of risk-taking is often the end...
Fast food CEOs like Toppers Pizza's Scott Gittrich build trust with employees.
Executive Insights
With the media and industry experts touting the importance of executive transparency, many brands and leaders are placing a greater emphasis on being open both with their staff and customers. But while the definition of transparency may seem as simple as being honest about actions and motivations,...
Introducing vegetarian options can be both sustainable and healthy.
Marc Halperin: Resident F&B Expert
What would you need to do to have a truly sustainable restaurant chain? The answer depends on whom you ask.  Talk to a scientist who’s concerned about the impact of greenhouse gases on global climate change, and he will probably tell you that being sustainable means cutting your energy use, which...
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Togo’s uses Yelp to respond to guest comments within 24 hours.
Technology
It wasn’t long ago when quick-serve guests were asked to fill out paper comment cards to help brands gather both positive and negative feedback. However, with advancements in technology and customers’ growing reliance on cell phones and tablets, traditional guest-satisfaction surveys are quickly...
The One-Stop Shop
Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...
Fast food restaurant companies innovate supply around farm drought conditions.
At Mother Nature’s Mercy
Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...
Fast food kitchens must protect restaurants against food borne illness.
How to Improve Your Food Safety
Stories surrounding food-borne illness outbreaks in national quick-service restaurant chains have become very common, with many national brands having suffered at least one major food-borne illness outbreak. Whether the cause of the outbreak is due to contaminated food or unclean surfaces, food...
Quick service restaurant executives run charity effort to raise funds for cancer research.
A Personal Connection
When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...
More Wall Street investors look to buy stock in fast casual and quick service concepts.
The Push for Public
When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...
10 Challenges for Fast-Casual Leaders
While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.  Here is my top...