Fast food like KFC's Double Down prove unhealthy food is still popular.
Web Exclusive
Perhaps the biggest splash so far this year in the quick-service sector came in April when KFC’s Double Down, a breadless “sandwich” that features melted cheese, bacon, and sauce between two chicken filets, made its national debut.   The advent of a sandwich that bucked sliced bread—a seemingly...
After changing the recipe to its pizzas, Domino's' sales are higher than ever be
Menu Innovations
“Wow.” Russell Weiner, chief marketing officer for Domino’s Pizza, does not mince words when asked to describe the last two years at the pizza chain. “There you go,” he says. “One word.” Of course, Weiner, who arrived in September 2008 from Pepsi Co. because the “company had to transform” after two...
Generation Y, the Millennial generation, is coming on strong, and restaurants ar
*/ Look out quick serves: Generation Y, aka the Millennial Generation, is coming on strong. From third-graders to grownups pushing 30, they want it their way from Burger King and every other industry player. The smart restaurants will make sure to comply, because the Millennials number 92 million...
Fred DeLuca decided when he was just 17 years old that he wanted to launch a san
Executive Insights
When 17-year-old Fred DeLuca decided he’d try to earn his college tuition by launching a sandwich shop, he and partner Peter Buck set a goal of opening 32 outlets in 10 years. “We fell a little short,” DeLuca recalls 45 years later. “I think we had 24 open” by 1975. It might’ve been the last time...
Cheeseburger Bobby’s burger
Emerging Concepts
The founders of Cheeseburger Bobby’s know consumers have a lot of choices, so they are always searching for ways to stand out from the crowd. The Build Your Own Burger Bar is one of those ways. While the condiment bar includes the expected ketchup, pickle slices, and yellow...
Chilorio’s Very Mexican considers its salsa bar a staple of its concept.
Emerging Concepts
Many of the recipes for the salsas made fresh daily at Chilorio’s Very Mexican came from the mother of the Monterrey, Mexico-born founder of the concept, Diego Cortes. The recipes were tweaked by Chilorio’s executive chef Antonio Marquez, whom Cortes calls “one of the best chefs in Mexico.” “The...
Blister packs of ketchup and mustard shouldn’t be the only condiment options at
Marc Halperin: Resident F&B Expert
Back in the fall of 2007, I took the liberty in this space of calling for quick-serve operators to consider consigning standard-issue, blister-pack condiments to history’s dustbin. The basis for this potentially unpopular position lay in my belief that while chains of all types had made enormous...
Restaurant executives find that incorporating creativity on the job tends to hel
Executive Insights
It turns out the No. 1 trait for chief-exec success in the next five years won’t be dedication, influence, or integrity. According to a recent study by IBM, which consisted of more than 1,500 one-on-one interviews with CEOs worldwide, creativity will be the most important leadership quality in the...


Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
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.
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.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.
Consider it Subway's new duds to the biggest party in foodservice.
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