The concept is bringing "the best hot dog in the world" to the masses.
These high-tech signage solutions will light up your dining room and your drive thru.

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Special Report

These are the 40 fast casual 2.0 concepts that we'd put our money on.
This step-by-step guide will show you how to make the biggest impact
Industry News
As investor optimism buoys Chipotle ahead of its upcoming financial review, the fast casual chain did something it hasn’t done since a food-safety crisis sent sales and sentiment plummeting in 2015. Around 440 of Chipotle’s locations, or roughly 20 percent, increased prices by around 5 percent on...
Industry News
The arrival of spring brought a bit of good news for the restaurant industry: From a sales and traffic perspective, March wasn’t quite as bad as February. However, sagging results means the industry has reported negative sales in 11 of the last 12 months, according to TDn2K, which compiles data...
Read Full Story // read more about: Danny Klein, Finance
Menu Innovations
Consider it the new math for restaurant operators: addition through the subtraction of additives. Numerous limited-service restaurant companies are rushing to remove foods with antibiotics and artificial flavors, colors, and preservatives from their menus in an effort to meet the growing demands of...
More quick-service and fast-casual brands are pursuing clean-label menus, pulling artificial additives, preservatives, and chemicals out of their foods. But some smaller concepts have followed the clean mantra for years. Take Native Foods Café as one example; the vegan fast casual has been dishing...
Outside Insights
Since the early 1900s, fast food has satisfied the cravings of busy diners all across the nation. But while today’s fast food and quick service restaurants are cooking up orders in record time, payments options, such as debit and credit cards or simply cash, are struggling to keep pace. Card-not-...
Read Full Story // read more about: Drive Thru, Guest, Technology
Industry News
The restaurant industry is at a crossroads. That was the conclusion reached by AlixPartners, a global business-advisory firm, after conducting a survey of more than 1,000 U.S. consumers. AlixPartners believes some of the alarming numbers can present an opportunity for savvy operators to either...
Web Exclusive
When Tocabe rolled out its food truck in the spring of 2016, it became the largest American Indian restaurant chain in the country. The fact it was only the brand’s third outpost, however, says a lot about the market Denver-based Tocabe suddenly reigned over. Despite the U.S. featuring more than...
Fast Casual
For decades, lunch has been the most important daypart for driving traffic and sales in the limited-service industry. And while it still is—and may always be—research from The NPD Group shows that lunch traffic has begun to slow in the last several years, thanks to more consumers working from and...
Read Full Story // read more about: Mary Avant


The trading floor is the epicenter of the financial world, and where Freshii franchisee Jon Blob used to spend his days. Blob worked in equity research on Wall Street for years.
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.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences.