Fast Casual
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts. And chefs and other full-service professionals are taking advantage of the trend, leveraging food-hall space to try out either limited versions of their full-service menus...
Industry News
When Sharon Mays opened her quick-service concept Baby Greens in Austin, Texas, in 2004, it took customers a little while to get used to it. Gone was the hamburger joint that filled the space previously, replaced with a drive-thru restaurant serving made-to-order salads and wraps. “When we very...
Industry News
Similar to Starbucks’ ill-fated “Race Together,” Pepsi’s new ad campaign landed flat—in just a day. But whereas Race Together made patrons (and probably baristas) uncomfortable as they attempted to start a dialogue around race, Pepsi’s ad has managed to incense advocates and consumers for a myriad...
Web Exclusive
As CEO Steve Jackson puts it, Hungry Howie’s grew up in Detroit. This is more than just a literal reflection of the Michigan-born brand’s 44-year history. The Motor City is also where the pizza chain was forced to leave its past behind. In 2008–09, the decimated auto industry was clawing for...
Marc Halperin: Resident F&B Expert
The popularity of Korean-style barbecue is partly a function of the main courses themselves—the beef, chicken, pork, or fish that are marinated, seasoned, and seared to perfection. But that popularity owes at least as much to the delectability of the accompaniments known as banchan—the side dishes...
Industry News
It didn’t take long for the Panera Bread rumors to turn into reality. After a hectic day of trading Monday, where talks of a potential sale skyrocketed shares, JAB Holding announced Wednesday morning that it agreed to buy the brand for $7.5 billion in cash. Following the close of the transaction,...
Outside Insights
It’s no secret that the value wars have made their return in the quick-service segment. This time around, however, there is a new trend emerging: value bundles are reinventing the traditional combo meal. With the trend showing no signs of slowing, these offers are providing operators with a...
Industry News
Papa John’s latest stop on its “clean label journey” began with some good, old fashioned advertising. As the brand sorted through logistics for its first organic produce pilot, Sean Muldoon, the pizza chain’s chief ingredients officer, watched as a Green BEAN truck drove by. “I picked up the phone...

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Generally speaking, fast-food and fast-casual chains want the oils they use for frying to play a modest and mostly unassuming role in the taste of their food.Oh, sure, they’ll occasionally trumpet the types of oils they use as a means of appealing to consumers’ desire for ingredients that promote go
Juice It Up offers juice and smoothie beverages to nutrition conscious guests.
Frank Easterbrook, president and CEO of Juice It Up!, is passionate about juicing. So much so that he wants to reverse the ratio of smoothies to juices sold at Juice It Up!
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
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.