Design
Washington, D.C.’s long and narrow row houses are as iconic to the nation’s capital as the sweeping roundabouts and countless monuments that dot the city’s landscape. The row houses are not, however, particularly efficient when it comes to housing a fast-casual restaurant concept. But Desmond...
Menu Innovations
“Inspiration began with the development of our seasonal offerings. We researched what produce thrives in the summer sun and how we can best present it. Summer encompasses eating fresh, vibrant food that tends to be on the lighter side and really lends itself to grilling. Because summer ushers in...
Menu Innovations
It seems Mediterranean cuisine is open to various interpretations. For some, it’s simply food from all those nations abutting the Mediterranean Sea, including southern Europe, northern Africa, and southwest Asia. Others see the cuisine as being characterized by those ingredients fitting into the...
Outside Insights
The term “point-of-sale” can be a bit of a misnomer. On the surface, it’s an easy-to-use way for customers and staff to interact during the time of sale, but signing a credit card transaction with a finger is hardly the only use for that screen’s real estate. New POS technology has obvious benefits...
Industry News
Taco Bell plans to open between 300 and 350 “Cantina” locations by 2022, bringing its alcohol-focused concept to urban areas around the country. According to an article in Food & Wine, Taco Bell will focus on large cities, like Detroit, Pittsburgh, Boston, and New York, as it looks to expand...
Industry News
Count delivery as part of Amazon’s plan to infiltrate the foodservice industry. The e-commerce giant announced Friday a partnership with Olo, an online food ordering company armed with a star-studded client list. Amazon has long tried to dive into delivery with Amazon Restaurants, but hasn’t made...
Industry News
At least one fast casual brand is ready to take Panera Bread’s #KidsMenuChallenge. On Wednesday, Panera posted a video of founder Ron Shaich daring the rest of the industry to eat off their kids’ menu for a week, specifically calling out Wendy’s, Burger King, and McDonald’s. Garbanzo Mediterranean...
Competition
Brands are just like people; as they grow older, they mature, they change, and they suffer the same growing pains as the generations of brands that came before them. And now that the U.S. limited-service restaurant industry has been around for a century or so, brand growth can be seen just like...
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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
“Inspiration began with the development of our seasonal offerings. We researched what produce thrives in the summer sun and how we can best present it. Summer encompasses eating fresh, vibrant food that tends to be on the lighter side and really lends itself to grilling.
Joann Chung often helped her parents with their sushi restaurants. In 2015, Chung and her husband, Derek, opened Pokeatery in San Mateo, California.
Checkers called off its convention as Hurricane Irma gained strength in the Atlantic. The team departed South Florida and drove to company headquarters in Tampa, gearing up for the worst. A chaotic few days passed. Other than some cosmetic scrapes, the system came through in solid shape.
The term “point-of-sale” can be a bit of a misnomer.
It seems Mediterranean cuisine is open to various interpretations.For some, it’s simply food from all those nations abutting the Mediterranean Sea, including southern Europe, northern Africa, and southwest Asia.
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.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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
In 2012, after some 22 years as Pizza Factory franchisees, Mary Jane Riva and her husband, Bob, added a new title to their business cards: franchisor.
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