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.

Special Report

These are the 40 fast casual 2.0 concepts that we'd put our money on.

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Outside Insights
Twenty years ago brands were concerned with total quality management. Then along came customer satisfaction management. Recently, some organizations have begun talking about managing the customers’ experience. This is an advanced view that suggests that what really dictates whether the customer...
Competition
It is nearly 11 p.m. and Samantha Kelly is far from calling it a day. A freshman at Temple University in Philadelphia, Kelly closes her books, grabs her bag, and meets up with friends at the student center, where a Burger King is open until midnight. “We plan it all the time,” Kelly says. “We stay...
Technology
In February, Subway announced Thys (pronounced Tice) J. Van Hout as the company’s new chief technology officer. Van Hout seized the opportunity to work with the international restaurant chain for a variety of reasons, the least of which include “leveraging technology to enhance the Subway...
Web Exclusive
After Chipotle announced last Tuesday quarterly earnings that beat Wall Street estimates by nearly doubling, analysts began wondering how the fast-casual concept can improve already outstanding profit margins. The company reported second-quarter comparable-restaurant sales increases of 11.6 percent...
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Outside Insights
According to industry experts, employees most likely to steal or treat cash handling carelessly are those in the lowest income strata with the greatest access to cash, who tend not to stay with one employer for very long. In short: a typical quick-service employee. To catch an employee stealing is...
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...

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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.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Before the advent of chain restaurants, transparency was not a question so much as an implicit assumption; local establishments sourced locally and were honest in how they promoted their products.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
The restaurant world can often seem like a battle between David and Goliath wherein small, independent restaurants are battling the giant corporations for share of stomach. But what if those two camps weren’t mutually exclusive?That’s the scenario playing out in some restaurant companies.