Menu Innovations
The diversity of cuisine is often perceived in terms of nationalities and ethnicities, but America has always featured a wealth of distinct culinary styles based on the ingredients and cultures of its varied regions. Whether it’s Southern fried chicken, Tex-Mex tacos, the Pacific Northwest’s salmon...
Competition
Against the backdrop of gently lapping Atlantic Ocean waves, groups of vacationers—friends, couples, grandparents, toddlers, and teenagers—approach the white clapboard cottage that houses Rita’s Italian Ice of Surf City, New Jersey. The brand is a tourist favorite at resort towns up and down the...
Marc Halperin: Resident F&B Expert
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. If you hail from the Midwest, your idea of traditional American food might be a ribeye steak and...
Industry News
Pizza Hut has reached the 25th year of its Harvest program and surpassed 100 million pounds of food donated to feed those in need. Created through partnerships with community-based hunger relief organizations and an effort to reduce Pizza Hut’s food waste, Harvest benefits 2,500 organizations...
Industry News
One of the reasons quick-service restaurants have taken market share from full-serves can be credited to perception, according to two recent studies. The latest American Customer Satisfaction Index, released on Tuesday, says sit-down restaurants are reporting their worst grades in more than 10...
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
In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers. And companies like Starbucks have claimed the trophy as top-selling lifestyle brands by selling something as simple as a cup of coffee. From the vantage point of Smoothie King CEO Wan...

Pages

In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers.
Digital is no longer the purview of the elite and forward thinking: it is the core of successful organization’s strategy. In the business-to-consumer sector, the ever-increasing expectations of customers—as well as the pace of change—have led to a gap between supply and demand.
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.
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
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 years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
There was a time when kids’ meals were for kids.
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.