How quick serves are delivering more dynamic and memorable dining experiences.
These high-tech signage solutions will light up your dining room and your drive thru.

Special Report

With a new prototype, ’Wichcraft is ready to realize its potential.

Web Exclusive

This year’s annual show was heavy on customization and craft products.
More brands turn to this powerful sales driver as the potential for profits remains strong.
Industry News
After a report from a minority shareholder group accusing Fiesta Restaurant Group of having poor corporate governing practices, weak operating performance, and no strategic plan for Taco Cabana, the company is biting back. JCP Investment Management, which owns 9 percent of Fiesta shares, produced...
Guest Experience
The first Buona restaurant opened on the edge of Chicago in 1981 as a no frills, laminate- and tile-filled space peddling the Windy City’s glorious favorites, including dragged-through-the-garden hot dogs and Italian beef sandwiches. “It was your typical fast-food independent mentality,” says Joe...
Fast Casual
Business had slowed for the night at The Carving Board. It was just quiet enough for David Adir to grab the business card and run into the back, where he could type a name into Google and see what popped. “The first thing I said was, ‘Holy crap. This guy is real,’” Adir says. Moments before, a...
Outside Insights
How do restaurants measure customer loyalty? Or, perhaps more importantly, how do they create it? With new players continuously entering the market, quick-serves are always on the hunt for ways to engage with consumers—not just to get them into the restaurant initially, but also to keep them coming...
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Web Exclusive
If there was ever any doubt about the power that the millennial generation has over dining trends, the 2017 National Restaurant Association (NRA) Show put those to rest. In food and beverages, kitchen innovations, and technology, the preferences of millennials—and even Generation Z, or those born...
Outside Insights
Fast food marketers have increasingly looked to digital to boost consumer engagement and loyalty throughout the year. But in digital, consumers have become a squirrely bunch, making it tough for fast food marketers to pin down the right balance between entertaining branded experiences across...
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Menu Innovations
Some ideas about breakfast are rooted in tradition. One is that it’s the most important meal of the day. Your mother may have said it, but researchers aren’t so sure. Another idea about breakfast, that it’s a matter of routine, has more validation. Whether it’s a bagel with cream cheese, corn...
Ordering
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...

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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.
Some ideas about breakfast are rooted in tradition.One is that it’s the most important meal of the day. Your mother may have said it, but researchers aren’t so sure. Another idea about breakfast, that it’s a matter of routine, has more validation.
The emergence of the higher-end fast casual 2.0 category continues to blur the line separating limited and full service, particularly when it comes to price.
Nostalgia is a powerful tool when it comes to food. Those who haven’t forgotten a certain Big Mac jingle can attest: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun.”But the nostalgia for McDonald’s appears to be waning.
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
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences.
Before the advent of chain restaurants, transparency was not a question so much as an implicit assumption; local establishments sourced locally and were honest in how they promoted their products.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.