Industry News
In the second quarter, Sonic Corp. reported same-store sales declines of 7.4 percent year-over-year. It was even more pronounced at company-owned stores, where numbers dropped 8.9 percent and margins plummeted 330 basis points. Understandably, that made Thursday’s third-quarter reveal a bit of a...
Ingredients & Dayparts
Stepping into Tender Greens, a Los Angeles–based fast casual, is like stepping into the Thanksgiving meal of your dreams. The bustling open kitchen is lined with oversized serving bowls of creamy mashed potatoes, red and green butter lettuce with tarragon dressing, and rare albacore tuna grilled to...
Growth
From Wan Kim’s vantage point, the size of the trophy isn’t changing. You can just remove the cup sleeve, take off the protective lid, and stick a straw in it. “Why do you think so many people are wearing yoga pants?” says Kim, the owner and CEO of Smoothie King, a 44-year-old brand that expects to...
Industry News
A new design rollout across several Pita Pit locations is helping the quick-service brand prepare for the future. Around “half a dozen,” locations in the system have the new design, Pita Pit USA president Peter Riggs says, which includes new tables, paint, and lighting changes, along with a change...
Outside Insights
The Obama Administration, through the U.S. Department of Labor as well as the National Labor Relations Board, made it clear that it was going to take an active role in reshaping the landscape of employment and independent contractor relationships. In early 2015, the DOL issued guidance regarding...
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Web Exclusive
All it takes is one. When it comes to data security, a restaurant’s defense is only as good as the weakest link in the system, says Varun Badhwar, CEO and co-founder of RedLock, a cloud infrastructure security firm. And big, franchised restaurant chains offer many points of entry for would-be...
Industry News
Restaurant Brands International Inc., the parent company of Burger King, could be facing a $500 million class-action lawsuit from a group of irate Tim Hortons franchisees. The Great White North Franchisee Association is seeking a class-action lawsuit against the company, which also owns Popeyes,...
Outside Insights
In 2016, more than half of U.S. restaurant IT decision-makers planned to invest in technology to improve customer engagement/guest loyalty. With diners craving more convenience and customization, restaurants are racing to provide faster service and product diversification. As the competition among...
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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 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
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
When investors are ready to sink their cash into up-and-coming brands, they love to find unique concepts with passionate fans, enthusiasm from franchisees, and a differentiated product offering.
There was a time when kids’ meals were for kids.
From Wan Kim’s vantage point, the size of the trophy isn’t changing. You can just remove the cup sleeve, take off the protective lid, and stick a straw in it.
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.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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.