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.
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...
Food waste is a major issue for restaurants.
Outside Insights
In the restaurant industry we see more food than anybody in America. It may come as a surprise that despite this abundance of food there are still millions of people who have no idea where their next meal is coming from. According to Feeding America, America produces an estimated 70 billion tons of...
Subway is bringing back the $5 footlong.
Subway announced that it will bring back its popular $5 footlong deal in January for a limited time, allowing customers to buy one or more featured 12-inch subs every day for $5. In early 2016, the brand ended the deal, and a $6 footlong deal replaced it, but it did not generate as much excitement...
The joint-employer rule was overturned.
The so-called “joint-employer” ruling was overturned by a U.S. labor board Thursday. In a 3-2 decision, the Republican controlled National Labor Relations Board reversed the standard it set in a 2015 case involving Browning-Ferris Industries Inc. The Obama-era rule put employers potentially on the...
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Taco Bell will start delivering in the near future.
Taco Bell announced Thursday that it’s reached an agreement with franchisees to fund new technology initiatives, including self-serve kiosks, improved back-of-house systems, expanded delivery, and more. “Our fantastic relationship with our franchisees and our growth mindset have enabled us to...
Outside Insights
Quick-service restaurants will look beyond technology to differentiate their drive thrus and improve the customer experience in the year ahead, as curbside pickup and delivery options pick up steam. This was one of the 2018 predictions for the industry from King-Casey, a well-known restaurant and...
The U.S. Department of Labor announced Tuesday that it is extending the deadline for the public to make comments on its newly proposed changes to tip pooling rules from 30 days to 60 days. This move comes after Labor Secretary Alexander Acosta received a letter from 46 Democrats from the House of...
Bruegger’s is closing locations around the country.
Einstein Noah Restaurant Group announced it is closing 30 Bruegger’s Bagels bakeries. The restaurants are primarily in Eastern markets. The company said the decision was based on financial performance and improved positioning for future growth. The group added that it will be taking steps to help...


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.
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
Bruegger’s is closing locations around the country.
Einstein Noah Restaurant Group announced it is closing 30 Bruegger’s Bagels bakeries. The restaurants are primarily in Eastern markets.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
 Farmer Boys
“Working together, our marketing and R&D teams identified, concept-tested, and market-tested soup flavors that would resonate with our guests.
The term “point-of-sale” can be a bit of a misnomer.
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
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.