Industry News
The U.S. Department of Labor is on the verge of handing restaurants a major victory. The DOL plans to propose a full rescission of the controversial tip-pooling restrictions put into effect by the Obama administration in 2011. The restrictions identified tips as the property of employees, making it...
Read Full Story // read more about: Human Resources
Franchising
Franchising has been the quick-service restaurant industry’s best friend. The major national chains that have served America for generations—McDonald’s, Wendy’s, Burger King, Taco Bell, and Subway—all franchise at least 85 percent of their units. As a whole, the quick-service industry is by far the...
Consumer Trends
There was a time when restaurants were restaurants and stores were stores. That time, though, may be screeching to a halt. In an age when food-infatuated millennials want exactly what they want precisely when they want it, the restaurant world is adjusting with brands that are part gourmet...
Design
Consider it Subway's new duds to the biggest party in foodservice. On Monday, the chain with 45,000-plus units globally unveiled what it's labeling the most extensive launch in company history: a massive brand evolution that affects everything from pictures and colors to function and form. The...
Emerging Concepts
Urban Plates didn’t necessarily start with a new idea, but rather with extensive research. After about two years analyzing some of the new and established fast casuals—along with prepared-food formats seen increasingly in retail—the founders decided to merge it all together in one concept. Since...
Outside Insights
The quick-service restaurant industry involves a rapid pace of business for the owner or franchisee. Accordingly, such individuals often neglect to plan for the future. It is important, however, to slow down and consider what would happen if the owner or franchisee became incapacitated or passed...
Read Full Story // read more about: Guest Author, Legal
Industry News
While Chipotle stresses the isolated nature of its latest food safety scare, the numbers and negative headlines are piling up. Multiple reports Thursday surfaced showing that the actual number of illnesses linked to Chipotle’s Sterling, Virginia, store climbed into the triple digits, much higher...
Web Exclusive
The June 16 announcement of Amazon’s purchase of Whole Foods sparked plentiful speculation over how the online behemoth’s marriage with the health food chain would further disrupt the business of American food. The $13.7 billion merger promises to marry Amazon’s distribution muscle with Whole Foods...

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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.
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.
Consider it Subway's new duds to the biggest party in foodservice.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
An ongoing challenge for many a restaurant is maintaining a steady stream of foot traffic and meal orders, especially when any number of uncontrollable factors—bad weather, nearby construction, traffic jams, and more—has the potential to derail what could be a lucrative business day.To protect again
There was a time when kids’ meals were for kids.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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.
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.