Subway CEO Suzanne Greco is ready to the brand to the next level.
From expansion to equipment, these solutions help operators handle business challenges.

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Smaller-portioned menu items can draw grazers at all times of the day.

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The fast casual has a new look and name as it preps for expansion.
As more jurisdictions pass scheduling legislation, restaurants must find ways to adapt.
Menu Innovations
In today’s modern foodservice world, the concept of snacking has changed. Once considered simply a small amount of food eaten between meals—perhaps milk and cookies, or fruit after school, or a candy bar or chips from the vending machine at work—the snack has evolved into a somewhat nebulous term....
Start to Finish: What Inspires Execs
It’s kind of an irony that I have ended up “in the kitchen,” because from a culinary standpoint, I have no business being there. I often promise new owner-operators that I will have nothing to do with our food other than taste-testing. What I love about our business and the segment is that it...
Outside Insights
For many of us, the food court was the first place to go in a mall. Right in the middle of bustling big box anchors and niche stores filled with everything from menswear to kids’ toys, the cool kids gathered in an epicenter of quick-service restaurants to see and be seen. Today, those fast times at...
Locol
Fast Casual
A few years ago, chefs Roy Choi and Daniel Patterson set out with a simple (if not grandiose) plan: to change the face of fast food by providing affordable, better-quality meals to those in the poorest neighborhoods around the country. From the start, the pair received enthusiastic support from...
Online ordering platforms are a gold mine of data.
Outside Insights
Data analytics and business intelligence are driving business decisions today more than ever. Why? Knowledge is power, and there are more and more avenues to collect data than ever before. Take online ordering platforms, for example. These platforms are a gold mine of data and can augment a...
Read Full Story // read more about: Technology
Hopdoddy Burger Bar is winning with marketing.
Outside Insights
Editor’s note: This is the second monthly column from Rom Krupp, the founder and CEO of Marketing Vitals, an analytics software helping restaurants of all shapes and sizes. Read his first, about Twin Peaks and its creative marketing strategy, here. When it comes to burgers, Hopdoddy Burger Bar has...
These tips can ensure college-town success.
Consumer Trends
Running a restaurant in a college town is unlike running a restaurant anywhere else. Few folks know that better than Matt Crumpton, CEO of D.P. Dough Franchising, which has placed all 27 of its specialty calzone quick-serve locations in college towns like Athens, Ohio; State College, Pennsylvania;...
Wendy's is America's favorite fast food chain.
Industry News
On National Fast Food Day, one brand has special reason to celebrate. Crowdsourcing site Ranker.com compiled a list of Top Fast Food Brands based on a poll of more than 211,000 votes, and classic burger chain Wendy’s came out on top. Beating out more than 100 competitors, Wendy’s clinched the No. 1...
Read Full Story // read more about: Competition, Wendy's

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These tips can ensure college-town success.
Running a restaurant in a college town is unlike running a restaurant anywhere else. Few folks know that better than Matt Crumpton, CEO of D.P.
Until fairly recently, when people wanted cakes, cookies, croissants, cobblers, pastries, pies, popovers, muffins, or mille-feuilles, they had absolutely no expectation that the item in question would be anything other than a decadent, high-calorie treat.
Food safety is key to any restaurant.
The food service industry was shaken when restaurant chain Chipotle had multiple, widespread food safety outbreaks, spanning various states.
The term “point-of-sale” can be a bit of a misnomer.
For those limited-service brands that don’t yet have mobile ordering, consider three words of advice from Nike: Just do it.Within the next three years, every quick serve with any kind of regional or national footprint will have mobile ordering system-wide, says Russell Zack, senior vice president of
Even with the increased frequency of other forms of payment, quick-serve restaurant operations are still largely cash-run enterprises, with cash accounting for more than 30 percent of all transactions. But as cash flow grows, so does the risk.
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
For many chefs at quick-service and fast-casual restaurants, working with poultry is similar to an artist facing a blank canvas: The fairly neutral object can be used to create something unique and appealing.Even though deep-frying is incredibly popular in the limited-service space, there are other
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
In today’s modern foodservice world, the concept of snacking has changed.