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,...
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...
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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Industry News
A quick stroll through the Tech Pavilion at this year’s National Restaurant Association Show hammered home a new reality. Third-party delivery is all the rage in foodservice. It’s this year’s version of the handheld tablet, the kiosk, beacon technology, loyalty apps, and on and on. One key...
Franchising
Patty Young wanted a business she could leave to her children, so after a 36-year career as a nurse practitioner, she turned to foodservice. Pizza-cone concept Kono To-Go lured her with its uniquely designed product. In the year leading up to the opening of her first store, Young bounced back and...
Read Full Story // read more about: Alex Dixon
Fast Casual
When SuViche first opened in Miami in 2010, the cofounders wanted to do something completely different than what was already available in the marketplace. Their idea? A niche menu—Peruvian-Japanese cuisine in the form of sushi, ceviche, and various specialties, all of it developed by renowned...
Read Full Story // read more about: Sam Oches
Consumer Trends
When it comes to menu invention, the ceiling is the roof, as Michael Jordan might say. Adventurous consumers, increased access to lesser-known ingredients, and chef influence have created the perfect storm for bold flavors, daring carriers, and an elevated dining experience. Brands are creating...

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You might expect a 46-unit chain to lose some identity after merging with a company 22 times its size, especially when the company is Panera Bread, the fast-growing bakery café powerhouse.Au contraire says Paradise Bakery & Café President David Birzon.
In 2012, burger concept Johnny Rockets introduced a new design prototype featuring modern elements like pop art décor and recessed lighting.
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.
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.
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.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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 it comes to menu invention, the ceiling is the roof, as Michael Jordan might say. Adventurous consumers, increased access to lesser-known ingredients, and chef influence have created the perfect storm for bold flavors, daring carriers, and an elevated dining experience.
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.