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...
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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...
Finance
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...
Outside Insights
Online reviews are the bread and butter of any successful restaurant. In today’s connected world, 60 percent of consumers read online reviews before choosing a place to grab breakfast, lunch, or dinner. Surprisingly, people also tend to prefer reviews written by customers, as opposed to food...
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Chipotle Mexican Grill
Industry News
Shares of Chipotle dropped more than 5 percent Tuesday after reports of norovirus surfaced at a Virginia restaurant. The Sterling location closed after customers complained of getting sick, including cases of vomiting, diarrhea, severe stomach pain, nausea, dehydration, and even two...
Franchising
Atlanta native Felicia Parks joined the army when she was just a teenager. After four years in the military—including a stint in Panama—she moved into government work. Still, Parks had aspirations to become a business owner, so with the help of her two sons, she became a Jimmy John’s franchisee....
Industry News
In an effort to bring in roughly 14,000 new delivery drivers by the end of this year, Pizza Hut expects to hire nearly 3,000 new drivers per month. The hiring will be based on the needs of each individual restaurant and market, and will include both full and part-time positions. In addition to...

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Desserts have been part of the limited-service restaurant landscape for decades.
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.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
Consider it Subway's new duds to the biggest party in foodservice.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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
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.
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
Today’s fast-casual industry is at the leading edge of breakfast innovation.