Tips for serving authentic and creative street-food dishes.
These high-tech solutions withstand harsh environments and improve customer experience.

Special Report

From 100 years old to five, these limited-service restaurants are celebrating milestones in 2016.

Web Exclusive

A look at what's possibly keeping customers away.
Operators create new spins on classics to differentiate themselves in a crowded breakfast market.
Marc Halperin: Resident F&B Expert
Street foods, if you’ll pardon the overwrought metaphor, are the perfect well from which the rich waters of flavor innovation can be drawn. In the past 10–15 years, U.S. consumers have come to crave global street foods ranging from empanadas and tacos to samosas and satay in forms both authentic...
Outside Insights
Staff energy is a fickle resource, prone to waxing and waningwithout much provocation. After all, what is it that gives us zeal for work? Food? Coffee? Passion? Health? The answer, of course, is a little bit of everything. That makes generating energy complicated—particularly in an environment as...
Read Full Story // read more about: Human Resources
Web Exclusive
The recent quick-service restaurant sales slowdown has been attributed to everything from poor weather in parts of the country to the contentious presidential election. But, according to the recent Hartman Group report "Food Service Experience 2016," what may be contributing to some of that...
Menu Innovations
“Most of the menu development is inspired by my travels. I love to immerse myself in a new culture and explore the underground food scene in a new city. Last year, I spent three weeks in Southeast Asia and came away with ideas for the Yumbii menu that were new and unique. I sit down with the team,...
Menu Innovations
The food-truck boom five years ago ushered in a new age for street foods, with obscure international dishes suddenly becoming smash hits in the U.S. That same food-truck movement also made popular new fusion items, with operators mixing and matching global street flavors to create wildly inventive...
Finance
In 2012, burger concept Johnny Rockets introduced a new design prototype featuring modern elements like pop art décor and recessed lighting. The changes were met with fanfare, but as president of operations and development James Walker points out, few customers were aware of the back-of-house...
Outside Insights
When I was laid off from my corporate job more than two decades ago, I knew I had little time to figure out how to support myself. Throughout the many interviews and resume submissions, I allowed myself one weekly indulgence—a mocha grande from my neighborhood drive-thru coffee stand outside...
Read Full Story // read more about: Guest Author
Industry News
McDonald’s President of High Growth Markets David Hoffmann left the company after 22 years to join Dunkin’ Brands, the parent company of Dunkin’ Donuts and Baskin-Robbins. Hoffmann will serve as president of Dunkin’ Donuts in US and Canada, and replaces Paul Twohig who is retiring and will stay...

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Franchisees are the backbone of the quick-service restaurant industry. It’s their entrepreneurial spirit and support that gives chains the staying power and reach to compete across the country and beyond.
Jaime Grunlan's team at Texas A&M work on their thin coating polymer product.
A discovery thousands of times smaller than a human hair could completely redefine how restaurants serve their food.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.
It’s no secret that technology has changed nearly every facet of the quick-service industry, from back-of-house software and cooking equipment to the automation of the guest experience.