Finance
Cost forecasts for the most popular commodities are in, leaving operators to decide whether they should take action or view the results with some caution. According to the annual purchasing forecast by supply chain–management firm SpenDifference, pork, beef, and poultry costs are projected to drop...
Menu Innovations
Sascha Weiss is a veteran chef and plant-based food expert with more than 20 years of experience in the Bay Area’s culinary world. He spent more than a decade as culinary director and founding executive chef at The Plant Café Organic in San Francisco, where he revolutionized the idea of healthy,...
Fast Casual
The fast-casual restaurant industry has redefined restaurants as we know them, forcing traditional quick-service operators to enhance their experience and full-service restaurants to pay more attention to speed and convenience. But 20 years after it carved a niche between quick service and casual...
Ingredients & Dayparts
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast. That time was supposed to be a time when folks slept, not ate. That changed way back in 2005, when Taco Bell launched something it dubbed the “Fourth Meal.” At the time, the...
Growth
For many chains—big and small—growth can be a double-edged sword. A small, regional brand might have plenty of room to grow, but may also lack strong brand recognition beyond its home turf. On the other hand, a well-established legacy brand faces the challenge of oversaturation with fewer...
Health & Wellness
If their success as a menu item at health-focused restaurants is any indication, ancient grains are here to stay. Although, to be fair, many of these foods have been cultivated for thousands of years, so they’ve been “here” for a while. In fact, market research suggests that ancient-grain usage in...
Industry News
Around two years ago, Krystal had an in-house conversation about its core values. Since the brand was founded in 1932, long before many of today's 6,000-plus employees were born, the company felt it was time for a refresh. Even if it wasn’t a complete realignment, Krystal wanted to reinforce the...
Web Exclusive
QSR recently reported on the burgeoning trend of voice activated ordering in foodservice. Facial recognition ordering is coming, too. In the U.S., one new unit of UFood Grill in Owings Mills, Maryland, and five locations for Chicago-based chain Wow Bao are using a system designed by Nextep Systems...

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For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Pests are a year-round threat to restaurants, which provide the food, shelter, and water they seek endlessly.
“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.
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.
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.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.