Chipotle Mexican Grill
Industry News
Steve Ells cut right to the chase. While Chipotle’s second-quarter earnings came back rosy Tuesday afternoon, the fast casual’s CEO, chairman, and founder quickly addressed a rash of recent incidents that put Chipotle’s still-tender reputation under the microscope. More than 130 customers reported...
Industry News
McDonald’s beat Wall Street expectations in its second-quarter performance, posting a 3.9 percent U.S. comparable sales increase thanks to beverage value promotion and the launch of its Signature Crafted premium sandwich platform. The brand’s system-wide sales increased 8 percent and revenue came...
Industry News
Domino’s surge to the top of the domestic pizza mountain continued Tuesday as the sizzling brand crushed Wall Street expectations yet again, this time delivering domestic same-store sales gains of 9.5 percent—the brand’s 25th consecutive quarter of positive momentum. Domino’s second-quarter results...
Read Full Story // read more about: Danny Klein, Domino's, LSR
Industry News
The U.S. Department of Labor is on the verge of handing restaurants a major victory. The DOL plans to propose a full rescission of the controversial tip-pooling restrictions put into effect by the Obama administration in 2011. The restrictions identified tips as the property of employees, making it...
Read Full Story // read more about: Human Resources
Franchising
Franchising has been the quick-service restaurant industry’s best friend. The major national chains that have served America for generations—McDonald’s, Wendy’s, Burger King, Taco Bell, and Subway—all franchise at least 85 percent of their units. As a whole, the quick-service industry is by far the...
Consumer Trends
There was a time when restaurants were restaurants and stores were stores. That time, though, may be screeching to a halt. In an age when food-infatuated millennials want exactly what they want precisely when they want it, the restaurant world is adjusting with brands that are part gourmet...
Design
Consider it Subway's new duds to the biggest party in foodservice. On Monday, the chain with 45,000-plus units globally unveiled what it's labeling the most extensive launch in company history: a massive brand evolution that affects everything from pictures and colors to function and form. The...
Emerging Concepts
Urban Plates didn’t necessarily start with a new idea, but rather with extensive research. After about two years analyzing some of the new and established fast casuals—along with prepared-food formats seen increasingly in retail—the founders decided to merge it all together in one concept. Since...

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Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
There was a time when kids’ meals were for kids.
An ongoing challenge for many a restaurant is maintaining a steady stream of foot traffic and meal orders, especially when any number of uncontrollable factors—bad weather, nearby construction, traffic jams, and more—has the potential to derail what could be a lucrative business day.To protect again
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health.
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
Enterprise systems are more advanced than ever. Not only do they provide vital business information, but they can also make maintaining a consistent menu database across the brand easier than it’s ever been.
Consider it Subway's new duds to the biggest party in foodservice.
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.