The impact on the limited-service industry could be enormous.
Investing in these tools will improve your restaurant's productivity and profitability.

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Operators need to prepare for a seismic change in the industry.

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What can the foodservice world expect from the new administration?
This step-by-step guide will show you how to make the biggest impact
Expansion
Twenty experienced restaurateurs— marketers, operations specialists, and management executives from all across the industry—gathered in January in Orange County, California, to talk about the issues driving their businesses. All members of Technomic Inc.’s Operator Advisory Board, they went back...
Finance
Appraisals often are associated with annoyance—the mere thought of paying good money for someone to come into your restaurant and snoop around everything from the kitchen to your bookkeeping makes many operators cringe. But these valuations are a necessary part of doing business, particularly in...
Menu Innovations
With its golden sponge cake outside and creamy custard inside, Delimanjoo could be the love child of the all-American Twinkie and a French cream puff. The tiny (about 0.4 ounces each) snack cakes molded in the shape of miniature ears of corn are standard street and subway station fare in South...
Growth
September 27, 2007, was a big day in Soweto, a township of more than a million people just outside the South African city of Johannesburg. Former president and Nobel Peace Prize laureate Nelson Mandela and other dignitaries gathered with a local choir and a crowd of thousands to mark a very special...
Interviews
As Burger King (NYSE: BKC) steers itself to becoming a global brand, John Shaufelberger is at its marketing helm and looking toward Europe. In charge of creating “Super Fans” in every corner of the globe, Burger King’s new senior vice president of global product marketing explains how focusing on...
Fast Casual
You might expect a 46-unit chain to lose some identity after merging with a company 22 times its size, especially when the company is Panera Bread, the fast-growing bakery café powerhouse. Au contraire says Paradise Bakery & Café President David Birzon. “We still see ourselves as the bakery-...
Franchising
Franchisees are the backbone of the quick-service restaurant industry. It’s their entrepreneurial spirit and support that gives chains the staying power and reach to compete across the country and beyond. Without them The Colonel might never have left Kentucky and Pizza Hut would be nothing but a...
Menu Innovations
The growing demand for customization in quick-service can be attributed to consumer insistence on a “me society” and operators’ intense battle for food-share. Customization in fast food began with the burger wars. The early McDonald’s model launched a take-it-my-way attack, with a batch and bin...

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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.
Lease negotiations begin when the tenant is presented with the Landlord’s lease form. The tenant will be told it is standard, all the other tenants have signed it and, in any event, it is non-negotiable.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
“One of the non-negotiables for us was having something where people could truly build their own experience. It created a sense of democracy where everyone could participate in that food creation process.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.