Competition
In today’s limited-service landscape, competition is fierce, growth is key, and companies are doing everything they can to turn their brand into one of America’s elite. But what does it mean to be elite in this industry? While there are countless paths to success, industry experts agree there are...
Read Full Story // read more about: Mary Avant
Menu Innovations
In an increasingly health-conscious society, the word fried on a menu is sometimes enough to send some consumers running for the doors. And fried chicken, one of the staples of American comfort cuisine, hasn’t been spared the bad wrap for its nutritional value. But can a fried chicken concept...
Industry News
Shares of Zoës Kitchen slid in after-hours trading Thursday and throughout the day Friday following a sluggish second quarter that saw same-store sales and traffic dip across its 232-unit system. Heading into Thursday’s earnings release, shares were down nearly 70 percent over the past year. They...
Competition
The City of Baldwin Park, California, sits northeast of the I-10 and 605 junction, covering some 6.6 miles of land in the San Gabriel Valley Region of Los Angeles County. A former agricultural outpost roughly 18 miles east of downtown Los Angeles, Baldwin Park is today a city of working-class souls...
Outside Insights
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. Each night, they leave, and each morning, you hope they come back.  There are a lot of other employers that would love to hire your...
Growth
Phrases like “primed for success,” and “poised to make some noise,” don’t exactly fit a 65-year-old brand. But Church’s Chicken has been a quiet giant of sorts in the quick-service industry in recent years. This is especially true in the chicken category, a booming sector home to the industry's...
Fast Casual
Even as pasta, with all of those carbs, is getting a bad rap from the food police, it’s not stopping savvy pasta operators from figuring out how to draw millennials to the table: by serving freshly made, reasonably priced pasta right from the counter. That, at least, seems to be a winning formula...
Industry News
Starbucks executive chairman Howard Schultz said “the moral fiber, the values, and what we as a country have stood for is literally hanging in the abyss.” Panera Bread CEO and founder Ron Shaich turned to a song often reserved for Christmas albums to express his reaction to the Charlottesville,...

Pages

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
The City of Baldwin Park, California, sits northeast of the I-10 and 605 junction, covering some 6.6 miles of land in the San Gabriel Valley Region of Los Angeles County.
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.
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.
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.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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
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.
Running a successful restaurant is more than serving quality food and drinks; it requires a business owner to have a means to pay for a knowledgeable and skilled staff, quality ingredients, efficient equipment, and appealing facilities that are required to remain competitive and keep customers comin
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.