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Menu Innovations
Today’s News
2017-05-18
2017-05-18
2017-05-18
- RT @TheMerrillHouse: Check out our owner Paul Miller quoted in @QSRmagazine at #NRAShow17! t.co/6yEjhX36ZP
- Cut your restaurant's waste by utilizing typical throwaways like fatty and flavorful salmon belly, says… t.co/sTxDD6oGCL
- RT @FSRmag: Our friends @TheIceologist are in the house. Party time at @NRAShow! t.co/XWvArgbBDL
- "It's innovate or die. ... You have to constantly look at what you can blow up at your brand." - @__lastoria of @andpizza
- Cobranding, partnerships, and regionalization are so important but some have forgotten it for the sake of growth. - @__lastoria of @andpizza
- Fast casual 2.0s are brands that connect with customers differently... you have to have dialogue-- Carl Segal of @rotimodernmed #NRAShow17
- When @eatfusian works in a smaller city like Cincinnati, it builds confidence for growth in bigger markets- @zweprin #NRAShow17 #fastcasual
- "So many rules just got taken out of the equation"-- Mario Del Pero (@MendocinoFarms) on how fast casual 2.0 breaks the quick-service mold.
- Who are the fast-casual game changers? @SamQSR moderates a panel of @andpizza, @MendocinoFarms, @eatfusian, & more!… t.co/crZzc1q6Eq
- Challenge of franchising: bringing in people who are not yet immersed in your brand culture-Ryan Achterhoff of @PizzaRanch #NRA2017
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...
Industry News
Paul Miller witnessed the ebbing demand for fine dining firsthand. The owner of Houston, Texas-based GR8 Plate Hospitality had found success in his casual-dining concept, Union Kitchen, when he added an elevated farm-to-table restaurant to the portfolio. Paul’s Kitchen, which opened in fall 2014,...
Industry News
Springtime in New York just got a whole lot more interesting. Forget the federal government, the Big Apple announced Thursday that it plans to enforce the same calorie-labeling laws recently delayed (again) by the Food and Drug Administration.
Starting May 22, the Departments of Health and Consumer...
Competition
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 a restaurant brand that’s...
Outside Insights
Restaurant leases are typically complex and involve hard-fought negotiations. Regardless of whether you are an up-and-coming restaurateur, or an established restaurant group or franchisor, it is imperative that every restaurant tenant carefully review and consider the lease terms and its...
Industry News
QSR magazine won the 2017 Magazine of the Year Award from the American Society of Business Publication Editors (ASBPE), the top honor given by the professional association. The awards, known as the Azbee Awards of Excellence, were announced Thursday at ASPBE’s annual conference at the Poynter...
Industry News
Bay Area-based Curry Up Now announced Thursday it has acquired Tava Kitchen, a fast casual Indian chain, in “a strategic move to expand.”
Curry Up Now operates five stores and four food trucks in California, as well as Mortar & Pestle Bar, a craft cocktail bar attached to the company’s San Jose...
Pages
Outside Insights
Thanks to social media, everyone thinks they are a food critic. The number of posts mentioning restaurant service, pricing, and fare are astronomical. While platforms like Twitter, Facebook, and Instagram may often appear to be channels for restaurant-goers to share negative sentiments and...
Industry News
Panera Bread is officially grabbing the wheel of its delivery program. The fast casual announced it plans to hire 10,000 new employees by the end of 2017 to expand delivery services at more of its 2,000-plus units.
The initiative will affect 35 to 40 percent of total locations. Panera...
Industry News
The mega-watt team behind Eleven Madison Park, recently named The World’s Best Restaurant, were set to debut their highly anticipated fast casual concept, Made Nice, Monday in New...
Industry News
Edible Arrangements founder and CEO Tariq Farid announced today that he has completed a buyback of equity of the company which had been held by Greenwich, Connecticut, private equity firm L Catterton.
Terms of the transaction were not disclosed.
Edible Arrangements entered into a...
Industry News
Foodie favorite Dat Dog, a New Orleans-based hot dog and sausage restaurant, will open 25 restaurants in Houston through franchisee group B&G Food Enterprises, LLC. The first restaurant is scheduled to open in 2018 and will be the first Dat Dog in Texas.
There are no set locations at...
Industry News
Fitlife Foods, a Florida-based performance, lifestyle and weight loss brand known for its perfectly portioned, indulgent, made from scratch meals for performance-minded individuals announced Monday its all-new limited-edition menu packed with fresh and healthy meal options. Among these new menu...
Industry News
Dairy Queen and Marvel have teamed up to celebrate the summer release of Guardians of the Galaxy 2 with an all new Blizzard treat and exclusive fan challenge.
DQ’s new Guardians Awesome Mix Blizzard Treat is created with Guardians in mind. It combines brownie and cookies to create “...
Industry News
Multi-unit Billy Sims BBQ franchisee David Dunn is doubling the size of his franchise in Kansas this year. Dunn currently operates five locations in the state and will add five more by the end of the year. The new restaurants will bring around 150 new jobs to the state.
Dunn and his...
Pages
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
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 years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
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.
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.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.