Noon Mediterranean
The fast casual has a new look and name as it preps for expansion.
From expansion to equipment, these solutions help operators handle business challenges.

Special Report

Subway CEO Suzanne Greco is ready to the brand to the next level.

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Can the socially minded concept still deliver on its mission?
Mobile technology boosts sales and customer satisfaction.
Chicken wing quick serves will especially be popular on Super Bowl Sunday.
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With Super Bowl XLV planned for this weekend, restaurants in the Dallas-Forth Worth metroplex are preparing themselves for an influx of people, money, and energy that should provide a lineman-sized boost to their bottom lines. The Big Game will be held at Cowboys Stadium in Arlington, Texas, on...
Michelle Obama’s Let’s Move campaign aims to solve childhood obesity.
This month last year, First Lady Michelle Obama stood before a crowd of activists, journalists, government leaders, celebrities, and kids gathered in the State Dining Room of the White House to announce a campaign that will ultimately define her—and part of her husband’s—time in Washington, D.C....
Fast-casual Vapiano is popular for its fine-dining feel.
I am often asked what I think are the hottest or best fast-casual concepts. I think it’s important to tackle that question from the consumer perspective first. Like many others in the industry, I love checking out the competition. Over the last several years, many colleagues and I have made a point...
Michael Lippert of Captain D’s says executives can fix costly mistakes.
Executive Insights
Michael Lippert is the newly appointed executive vice president of operations for Captain D’s Seafood Kitchen. As an industry veteran he knows that the time a leader initially joins an organization is exceptionally crucial to his success there. But it’s also the point when many basic mistakes are...
The business financing climate is getting sunnier with new lending models.
It’s no secret that running a restaurant is a risky business. The fact that many restaurants will ultimately fail early in their existence is not lost on most entrepreneurs, and yet they carry on anyway in hopes that their restaurant dreams can be made true.   The risk inherent to opening a...
In 2007, Togo’s, a 242-unit, 40-year-old West Coast sandwich chain, was purchased by San Francisco equity firm Mainsail Partners, which quickly saw a problem. “Throughout the system there were six logos on the exterior signage,” says Renae Scott, vice president of branding and marketing for Togo’s...
Denise Lee Yohn sets certain standards brands must meet for social media.
Denise Lee Yohn: QSR's Marketing Guru
As a child I was a geek who desperately wanted to be popular. In my quest to be cool, I wanted to copy the popular kids’ rebellious behaviors like dying my hair and going coatless in the dead of winter. When I expressed these aspirations to my mother, she admonished me by saying, “Just because...
Businesses can thrive by planning strategically for the future.
After running nuclear reactors for submarines, Loren Goodridge was ready to be his own boss. Navy alum Goodridge became a Subway franchisee in 1992, and has since been recognized for his strategic planning skills by Subway CEO Fred DeLuca and grown his franchise company to 20 units. Armed with...


For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
The term “point-of-sale” can be a bit of a misnomer.
Although limited-service restaurant operators usually offer at least one sweet baked item on their menus, these goodies are not always featured prominently.
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
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.
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.
For many chefs at quick-service and fast-casual restaurants, working with poultry is similar to an artist facing a blank canvas: The fairly neutral object can be used to create something unique and appealing.Even though deep-frying is incredibly popular in the limited-service space, there are other
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
These tips can ensure college-town success.
Running a restaurant in a college town is unlike running a restaurant anywhere else. Few folks know that better than Matt Crumpton, CEO of D.P.