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Technology
Today’s News
2017-10-20
2017-10-19
2017-10-19
- The most digitally savvy brands in America? Starbucks holds that crown, too. @Starbucksnews t.co/MTDLCkksBZ
- At @Arbys, it's all about inspiring smiles through delicious experiences. @ArbysNews @ArbysCareers t.co/bU33RvjtwY
- Here’s a look at some of the top consumer preferences influencing the fleet of savory baked goods on today’s menus. t.co/fllT5djvhk
- These restaurant brands are leveraging new flavor ideas with savory baked goods to boost business across dayparts.… t.co/XElYyXrAQN
- In the next five years, expect to see beloved fast casual Melt Shop all over the map. @meltshop t.co/SA77aFVc3Q
- Help us find the 40 best up-and-coming fast casual brands in America. t.co/KXRGmM2QV2
- These strategies can lower the amount operators pay in property taxes. t.co/BULIXhwaIS
- Bon Me Foods puts its own spin on Asian cuisine—but it hasn’t forgotten its food-truck roots. t.co/JswG3ooVjt
- Can you balance healthy and indulgent at brunch? t.co/hRvG3zOMNx
- These leading restaurant brands are taking a mindful approach to the most indulgent meal of the week: Brunch.… t.co/bMV8umj8BG
Industry News
The notion that technology and, specifically, mobile tools can remedy some of the restaurant industry’s traffic concerns isn’t a new one. Pretty much every major brand is either embracing the movement wholeheartedly or having boardroom discussions on how best to start. The question L2, a leading...
Industry News
John Cappasola, the chief executive officer of Del Taco Restaurants Inc., has seen a shift in value across the quick-service industry. Bundles, and specifically those priced around $5, are infiltrating the marketplace, putting stress on some brands to lower prices or offer new menu items that come...
Industry News
Amid a brand revitalization that includes new menu items and remodeled stores, Arby’s is also looking inward to continue its momentum. The Atlanta-based quick-service brand has offered a training program to more than 80,000 employees across 3,350 locations that not only seeks to build a culture and...
Finance
In the foodservice industry, it’s hard to talk about competition without thinking about the chain—not the supply chain, but rather the food chain. Limited capital, real estate, and market share suggest that, like the rule of the jungle, the proven concepts will succeed, often at the expense of...
Menu Innovations
There’s always room for sweet treats, but savory baked goods continue to inch out the competition at quick serves and fast casuals looking to develop the next best breakfast, lunch, snack, or even dinner menu.
From house-baked breads and bagels to savory pastries and other carriers filled with...
Web Exclusive
Since the fast casual concept Melt Shop opened its first location six years ago, its executives have always envisioned it as a franchise brand.
Capitalizing on the explosive growth of the better burger segment, founder Spencer Rubin says that offering bread and cheese with different protein options...
Emerging Concepts
Patrick Lynch and Ali Fong entered a Boston food-truck competition on a whim seven years ago.
They were tasked with designing a business plan, creating a video about the concept, and then preparing dishes for a 500-person taste test at City Hall Plaza. The concept, Bon Me, emerged victorious, and...
Outside Insights
Property taxes can be one of the biggest line item costs for restaurant owners, but they don’t have to be. There are strategies they can use and information they can gather to help manage, and even lower, the amount operators pay in property taxes. Below are tips to keep property taxes from...
Pages
Start to Finish: What Inspires Execs
I worked on a farm as a kid, so I’ve been in the food business my whole life, basically. I started at Carlson Restaurants as a manager-in-training in the late ’80s at TGI Fridays, and left years later as the president of Pick Up Stix—that’s really where I learned how to lead and learned a lot...
Web Exclusive
The rising cost of chicken wings has put so much pressure on Buffalo Wings & Rings that executives formed an in-house chicken task force to find ways to tackle the problem.
“We meet every week to just go through and find out what we can do to alleviate some of the pressure,” says Tom...
Growth
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. But...
Industry News
With the official arrival of fall this Friday, Starbucks is celebrating the flavors and colors of the season with the debut of new beverages and fun and vibrant cups.
While the annual return of the Pumpkin Spice Latte has long-heralded the change in season for many, this year a second...
Industry News
Core States Group, an architecture, engineering, and construction company, recently welcomed Randy Sauer as vice president. With his leadership, the company will advance its plan to grow rapidly over the next few years, augmenting its quick-serve programs among other markets.
Randy has a...
Industry News
Duck Donuts Franchising Company announced the opening of its 50th franchise location. The store will open in Asheville—the 17th store in North Carolina. Owned by Terry and Beckie McGee, the store is located at 182 Merrimon Avenue, Unit 2, in the Merrimon Park Square.
"We are thrilled to...
Industry News
Idaho’s Hercules of Greek cuisine, The Gyro Shack, announced today that its first Lakewood, Washington, location will open on October 9. Located at 10519 Bridgeport Way Southwest, The Gyro Shack will feature made-to-order gyros with meat carved Off the Spit and fresh ingredients piled high....
Industry News
Dog Haus Alhambra is ready to unveil its transformation into a biergarten this weekend. To celebrate the grand re-opening, Dog Haus will be offering guests free Haus Dogs all day. Guests can select from any of the Haus Dog creations, with a veggie option available as well.
The fully...
Pages
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.
As chief marketing officer Jason Abelkop puts it, Krystal’s challenge isn’t to be old, it’s to be authentic. The brand has that first part covered. On October 11, the 360-plus-unit chain will celebrate its 85th anniversary like it always does—with 50-cent Krystal burgers.
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
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
The term “point-of-sale” can be a bit of a misnomer.
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.
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
“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.
In the foodservice industry, it’s hard to talk about competition without thinking about the chain—not the supply chain, but rather the food chain.