Industry News
Subway closed 359 U.S. locations in 2016, marking the first net reduction for the nation’s largest quick-service chain. The brand’s store count fell from 27,103 in 2015 to 26,744. Sales were also down—1.7 percent to around 11.3 billion. Internationally, however, sales increased 3.7 percent to $5.8...
Read Full Story // read more about: Danny Klein, LSR, Subway
Industry News
A former Panera Bread heavyweight is ready to direct the future of a promising fast casual. Scott Davis, Panera’s chief concept officer from the brand’s inception in 1996 until December 2015, was named president of CoreLife Eatery, a Syracuse, New York-born brand that is about to open its 10th...
Web Exclusive
Naturally, Wayne Rosenbaum is a bit biased. But, unlike many Big Apple natives, he’s not territorial. “There’s no reason only New Yorkers should have the best hot dog,” says Rosenbaum, president of Papaya King. It’s only taken 85 years for the big city to start sharing. Papaya King, once called the...
Industry News
Very few quick-service chains are sitting idle these days. You can surely add KFC to that mix. The more than 4,000-unit chicken chain is ditching frozen and breaded filets in favor of housemade ones. The former product was breaded offsite and frozen before being shipped to stores. "Frankly, it is...
Read Full Story // read more about: Danny Klein, KFC, LSR
Outside Insights
Efficiency is top of mind for most restaurant operators. Ordering, food preparation, payroll, inventory all take time and skill to execute in a customer-friendly manner. But as any good operator knows, particularly quick-service operators, driving front-of-house efficiency has to be priority No. 1...
Read Full Story // read more about: Guest Author, Technology
Industry News
McDonald’s CEO Steve Easterbrook’s first full year on the job turned out to be a lucrative one. Easterbook, who was promoted to the position in January 2015 from his role as chief brand officer, saw his compensation nearly double to $15.4 million from $7.9 million the prior year, according to a...
Read Full Story // read more about: Danny Klein, McDonald's
Start to Finish: What Inspires Execs
My first job in foodservice was at the Hotel del Coronado in San Diego as a banquet busboy. It gave me a good taste of the hard work it took in hospitality: the setup, the demand. I had a successful career as a commercial real estate broker. With a little money saved, I started a marketing firm for...
Read Full Story // read more about: Asian Box
Outside Insights
The Department of Justice (DOJ) recently reached a settlement against a pizza restaurant franchisee with 31 locations in Florida for $140,000. Why? To answer that question we need to unpack the onboarding process and focus on the Employment Eligibility Verification form (the “Form I-9” or “I-9”)....
Read Full Story // read more about: Guest Author, Legal


Fast casual may be getting all the attention in foodservice today—especially with so many chefs opting to enter the space—but that doesn't mean all new upstarts are following the fast-casual model.
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
Before the advent of chain restaurants, transparency was not a question so much as an implicit assumption; local establishments sourced locally and were honest in how they promoted their products.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
Since the beginning of commerce, companies have sought to make a profit, boost their revenues, and trim their expenses.