Big data is supplanting census stats for restaurants.
From expansion to equipment, these solutions help operators handle business challenges.

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Brands are stepping up their entertainment and food offerings.

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Here are the major trends operators can expect in the year ahead.
Research finds that the right music mix drives increases, while popular-music playlists fall flat.
McAlister's Deli's new sandwiches are on-trend for 2018.
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Quick-service operators can expect an even more cut-throat market—if such a thing even seems possible—in 2018, as restaurant experts predict tougher competition for the value-minded consumer. But that's not all restaurateurs will have to worry about in the new year: Diners will increasingly want...
A lot can be, and has been, said about modern-day consumers: They crave experiences rather than goods; their tastes are increasingly sophisticated; they’re seeking quality, value, and, above all, convenience. In short, they want it all. And when it comes to food and entertainment, it looks like...
Pita Pit has big plans ofr 2018.
Executive Insights
Change is afoot at Pita Pit. The fast casual recently hired Doug Reifschneider, a former Firehouse Subs executive, to lead its marketing efforts. Back in June, the company rolled out a new design geared toward future growth. Now, Pita Pit is testing a fresh menu in 37 stores across the country with...
Taco Bell, McDonald's are battling with dollar menus.
Consumer Trends
Over the last several years, the menu at McDonald’s has undergone something of an identity crisis. McDonald’s tested the waters of value combos with the “McPick 2” menu, introduced the Big Mac’s relatives, Mac Jr. and the Grand Mac, and mixed in old favorites like the McRib with new items like...
American Grilled Cheese Kitchen
Four years ago, André Vener, Hagop Giragossian, and Quasim Riaz made a pact: They were never going to franchise their gourmet sausage and hot dog brand. During Dog Haus's first three years in operation, everyone from business moguls and consultants to rabid fans approached them about the...
Here’s a pretty eye-opening fact: Since early 2015, when Steve Easterbrook was named McDonald’s CEO, the fast-food giant’s stock has more than doubled. It’s 46 percent higher so far in 2017 alone. In fact, it hit all-time highs every single day this week, as The Motley Fool points out. But what...
Read Full Story // read more about: Danny Klein, LSR, McDonald's
Restaurant sales are still in recovery mode.
The worst appears to be over. For the second consecutive month, the restaurant industry reported positive momentum, a welcome sign for operators following one of the roughest third quarters in recent memory. Same-store sales remained flat, year-over-year, for November, according to TDn2K’s latest...
 Farmer Boys
Menu Innovations
“Working together, our marketing and R&D teams identified, concept-tested, and market-tested soup flavors that would resonate with our guests. A key group of Farmer Boys customers were presented with various soup concepts through online concept testing, followed by in-market testing. The result...


“Our snacks menu allows us to play with fun, innovative recipes and gives our guests the opportunity to try small, flavorful starters before their main meal. “The Chicken Pot Pie Fritters are Farm Burger’s spin on a chicken nugget.
Your employees are your business. They greet and serve your customers, they open and close the shop, they handle the money, and they work alongside you in the kitchen.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
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.
Here’s a pretty eye-opening fact: Since early 2015, when Steve Easterbrook was named McDonald’s CEO, the fast-food giant’s stock has more than doubled. It’s 46 percent higher so far in 2017 alone.
The term “point-of-sale” can be a bit of a misnomer.
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