Apples and yogurt sauce will be default side item for Arby's kids meals.
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Arby’s announced in an exclusive interview with QSR that it is unveiling a new, healthier kids’ meal strategy and leveraging it to raise money to fight childhood hunger. On Monday, the Atlanta-based company will debut two new kids’ meal entrees and replace fries with apple slices and strawberry...
Industry News
United Kingdom–based sushi concept YO!Sushi is crossing the pond and bringing its conveyor-belt operation to the U.S. after a deal was signed to open at least 10 units on the East Coast. The fast casual, which is known for its sushi-lined belt that snakes around the dining room, will debut at Union...
Industry News
Most consumers can recall a celebrity-driven fast food marketing campaign, whether it’s Michael Jordan and Larry Bird shooting hoops for McDonald’s or Michael Phelps bringing gold to Subway. But celebrity spokespeople extend beyond the mega-famous endorsing for the mega-chains. Take Penn Station...
Industry News
The creators of Dine America, an annual conference for foodservice executives, are proud to announce that David Davoudpour, chairman and CEO of Shoney’s, will join the exciting lineup of keynote speakers at the 2011 conference. Davoudpour bought the struggling Shoney’s chain from Lone Star in 2007...
Menu Innovations
As consumers increasingly seek healthy, great-tasting food, it seems that more chefs and restaurant operators are looking to fruit as a perfect ingredient for menu items. The health benefits are obvious. Most fruit is low in fat, sodium, and calories; full of vitamins and minerals; and has no...
Industry News
In an era of penny-pinching and cost cutting, operators are struggling to put themselves in front of potential customers in an affordable and personal manner. But some are finding that sponsorships can be a good way to both draw new customers and set up a positive brand reputation by getting...
Industry News
Yum! Brands signed definitive agreements to sell Long John Silver’s, Inc. and A&W Restaurants, Inc. to two separate buyers led by key franchisee leaders. Both sales are subject to customary closing conditions. “We are pleased to announce that we have identified strategic buyers who are...
Industry News
Research proves that as unemployment rises, so does coupon use. But for operators who think slapping a coupon on Facebook counts as social media, Erika Brookes and Jason Poinsette, panelists at this year’s Dine America conference, have a few tips to enhance their game. Brookes is vice president of...

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Luke’s Lobster, &pizza, Flyrite
Diners’ love affair with traditional soda brands has evolved from a match made in heaven to awkward estrangement.
Food safety is key to any restaurant.
The food service industry was shaken when restaurant chain Chipotle had multiple, widespread food safety outbreaks, spanning various states.
The term “point-of-sale” can be a bit of a misnomer.
Until fairly recently, when people wanted cakes, cookies, croissants, cobblers, pastries, pies, popovers, muffins, or mille-feuilles, they had absolutely no expectation that the item in question would be anything other than a decadent, high-calorie treat.
Even with the increased frequency of other forms of payment, quick-serve restaurant operations are still largely cash-run enterprises, with cash accounting for more than 30 percent of all transactions. But as cash flow grows, so does the risk.
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.