Industry News
Long avoided because of Chipotle’s stance on using industrial additives, added colors, flavors or preservatives, the fast casual brand is now testing queso in New York City. In an internal memo sent to the company’s employees and cited by Eater, CEO Steve Ells say queso has been the most requested...
Health & Wellness
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health. But as more consumers than ever make eating decisions with wellness in mind, restaurants must strike a balance between touting foods’ verifiable...
Industry News
For the sixth time in less than 90 days, CKE Restaurants and CEO Jason Marker announced new additions to the company’s rapidly evolving leadership team. Marker, who stepped down from his role as KFC U.S. president in April to take the reins at CKE, says Monday’s latest moves “will ensure that our...
Industry News
Back Yard Burger's 30th anniversary is turning out to be a milestone year in more ways than one. The company announced Monday that Axum Capital Partners, a Charlotte, North Carolina-based private equity firm, acquired a controlling interest from Pharos Capital Group, LLC. Terms of the deal were not...
Start to Finish: What Inspires Execs
My parents started a little Jewish delicatessen in Southern California. By the age of 6, I could stand on a milk crate behind the counter, and I learned how to help people. Hospitality is just part of who I am. It’s literally part of my DNA. At 18, I went off on my own and started a food...
Menu Innovations
The diversity of cuisine is often perceived in terms of nationalities and ethnicities, but America has always featured a wealth of distinct culinary styles based on the ingredients and cultures of its varied regions. Whether it’s Southern fried chicken, Tex-Mex tacos, the Pacific Northwest’s salmon...
Consumer Trends
Lovers of gooey sweet treats may think they know Cinnabon’s menu inside and out, but that doesn’t stop many of them from visiting the online menu pages repeatedly. Beyond updated offerings, returning guests can see photos and comments from their fellow Cinnabon fans, possibly people they know...
Outside Insights
A flurry of news reports and research show one thing: casual dining is on the decline. Some have attributed this to millennials, who researchers say prefer fast-casual or home-made meals over pricey and time-consuming casual dining. Regardless of the reason, quick-service restaurants are...
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I have an admission to make: Although I’m not an anthropologist, I have determined definitively, through informal surveys of a few good friends, that the love of aromas found in smoke is locked securely into our genes.There’s just something about meat and fire.
Raw fruits and vegetables are often an afterthought in restaurants.
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
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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.
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
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.
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health.
There was a time when kids’ meals were for kids.
Consider it Subway's new duds to the biggest party in foodservice.