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Menu Innovations
Today’s News
2017-09-22
2017-09-22
2017-09-21
2017-09-21
2017-09-21
- Amazon could soon start delivering some of the industry's leading brands, like Shake Shack and Chipotle. t.co/gU2ANCz3FS
- [email protected]eatgarbanzo to @panerabread: Challenge accepted. t.co/oMnBzShkUf
- Thanks to chatbots, customers and restaurants are closer than they've ever been. From @Shriftman of @MakeSnaps. t.co/JDCI4zra1S
- Checkers has emerged from its sale, and the impact of Hurricane Irma, stronger than ever. @CheckersRallys t.co/QcLH7PvSCu
- Chicken wing prices are out of control right now. t.co/pUmRsAFiyM
- "One of the things that attracted me to @AuBonPain was I felt like I could make a difference here." t.co/VICq6DUYIx
- Check out some #WednesdayWisdom from Randy Garutti, CEO of fast casual leader Shake Shack. t.co/NRhDvlMPk4 t.co/dPviH7gMGA
- RT @HBC_Community: Wow! MT "@QSRmagazine Starbucks can add more than 150,000 customers in a single day thanks #PumpkinSpice Latte. …
- Starbucks can add more than 150,000 customers in a single day thanks to the famed Pumpkin Spice Latte. t.co/U6pj5b2W2z
- These brands have made the leap from nontraditional to brick and mortar, and are seeing great results.… t.co/zm75ombMFw
Industry News
Taco Bell plans to open between 300 and 350 “Cantina” locations by 2022, bringing its alcohol-focused concept to urban areas around the country.
According to an article in Food & Wine, Taco Bell will focus on large cities, like Detroit, Pittsburgh, Boston, and New York, as it looks to expand...
Industry News
Count delivery as part of Amazon’s plan to infiltrate the foodservice industry. The e-commerce giant announced Friday a partnership with Olo, an online food ordering company armed with a star-studded client list.
Amazon has long tried to dive into delivery with Amazon Restaurants, but hasn’t made...
Industry News
At least one fast casual brand is ready to take Panera Bread’s #KidsMenuChallenge. On Wednesday, Panera posted a video of founder Ron Shaich daring the rest of the industry to eat off their kids’ menu for a week, specifically calling out Wendy’s, Burger King, and McDonald’s.
Garbanzo Mediterranean...
Competition
Brands are just like people; as they grow older, they mature, they change, and they suffer the same growing pains as the generations of brands that came before them. And now that the U.S. limited-service restaurant industry has been around for a century or so, brand growth can be seen just like...
Outside Insights
What is a chatbot? Chatbots have been around for a while now. But it is only recently that bots or, more specifically, chatbots have started making waves. New generation chatbots have the capability to become smarter over time due to their machine learning capabilities. These are sophisticated...
Growth
Checkers called off its convention as Hurricane Irma gained strength in the Atlantic. The team departed South Florida and drove to company headquarters in Tampa, gearing up for the worst. A chaotic few days passed. Other than some cosmetic scrapes, the system came through in solid shape. But there...
Web Exclusive
The rising cost of chicken wings has put so much pressure on Buffalo Wings & Rings that executives formed an in-house chicken task force to find ways to tackle the problem.
“We meet every week to just go through and find out what we can do to alleviate some of the pressure,” says Tom Jenkins,...
Start to Finish: What Inspires Execs
I worked on a farm as a kid, so I’ve been in the food business my whole life, basically. I started at Carlson Restaurants as a manager-in-training in the late ’80s at TGI Fridays, and left years later as the president of Pick Up Stix—that’s really where I learned how to lead and learned a lot about...
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Menu Innovations
There are few comfort foods Americans love more than fried chicken. This popular dish—born centuries ago from a combination of Scottish and African cooking styles—is not only staying relevant in the health-food era, but it’s also getting elevated, thanks to creative chefs and recipes.
...
Industry News
New Dickey’s Barbecue Pit franchisee, Leonard McEnery plans to open his first Dickey’s location in Joliet, Illinois. McEnery, a Dickey’s brisket lover and long-time business owner, is excited to bring delicious barbecue to the business park in South Joliet.
McEnery, an owner of several...
Industry News
Nestlé Toll House Café by Chip, the popular international bakery café chain, has started serving up a wide assortment of freshly baked confections at its newest location at 1605 South River Road in Des Plaines.
It is the only Nestlé Toll House Café by Chip now open in a convenience store...
Industry News
Prepare your taste buds for a delicious explosion of flavors, because Taco John’s rolled out its all-new breakfast taco.
Mexican food fans can now indulge in the new Pork Carnitas Breakfast Taco—a warm flour tortilla filled with hand-shredded pork, scrambled eggs, spicy roasted salsa...
Industry News
Arby’s Restaurant Group, Inc. announced, effective on August 21, Rob Lynch has been appointed to the newly created role of president, Arby’s, and Jim Taylor has been promoted to chief marketing officer.
As president, Arby’s, Lynch will oversee the brand’s marketing, operations, and...
Industry News
To culminate a month-long effort to fund cancer research, PizzaRev will host a fundraiser on August 30, 2017 to benefit the Leukemia & Lymphoma Society (LLS). The fundraiser will take place all day at PizzaRev locations across the U.S. Twenty percent of guest check proceeds from customers...
Industry News
Seventh Street Truck Park in St. Paul officially opens its doors to their 1970 VW bus, 1979 Winnebago, and the rest of their iconic lineup of vintage vehicles turned food-trucks today at 5 p.m. to the public. Open daily from 11 a.m. to 1 a.m., patrons should fasten their seat-belts because the...
Industry News
Wetzel’s Pretzels, an innovator in the fresh-baked pretzel category, announced Friday the successful opening of its most recent nontraditional location, at the Walmart Supercenter in Queens Creek, Arizona, just outside of Phoenix. The new Queens Creek Wetzel’s Pretzels marks one of the 11...
Pages
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.
For years, barcode technology has been commonplace in the retail sector, where it’s used to gather information about products, sales, and even consumer trends at various transaction points.
Starbucks has been in the news headlines plenty this year for innovating its menu with the launch of its brightly colored unicorn drink, which drove “significant traffic.” Fall, however, seems to be the time when Starbucks gets to truly flex its specialty flavor muscles with the return of its e
Checkers called off its convention as Hurricane Irma gained strength in the Atlantic. The team departed South Florida and drove to company headquarters in Tampa, gearing up for the worst. A chaotic few days passed. Other than some cosmetic scrapes, the system came through in solid shape.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
In 1980, Americans consumed an estimated 48 pounds of chicken per person each year. This year, the National Chicken Council projects that figure will reach an astonishing 92 pounds. By contrast, consumption of beef actually dropped significantly, from 77 to 56 pounds, during this same period.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
In 2012, after some 22 years as Pizza Factory franchisees, Mary Jane Riva and her husband, Bob, added a new title to their business cards: franchisor.
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
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
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.
Breaking findings from Sense360 show that early morning hours are important across sub-categories of quick-serve restaurants for the most loyal customers.Nutritionists have long hailed breakfast as the most important meal of the day and USA today recently highlighted the growing importance of breakf