With a new prototype, ’Wichcraft is ready to realize its potential.
These high-tech signage solutions will light up your dining room and your drive thru.

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Four leaders who immigrated to U.S. share their success stories.

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This year’s annual show was heavy on customization and craft products.
More brands turn to this powerful sales driver as the potential for profits remains strong.
Fast Casual
For years, the build-your-own-dish model has been the focus of many fast-casual brands, from sandwich and taco brands to those serving poké and grain bowls. That customization approach was a point of discussion for many attendees at Disrupting Fast Casual, an educational event co-hosted by QSR,...
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Industry News
While Taco Bell’s same-store sales grew 8 percent in the first quarter of 2017 for Yum! Brands, the company didn’t have as much success with Pizza Hut. Pizza Hut’s same-store sales declined 7 percent in the U.S., and Yum! plans to invest $130 million to transform the brand. The investment will go...
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Many charity events raising money to fight hunger offer an attractive event to draw in benefactors, possibly a lavish dinner or fun night on the town. Chefs Cycle is different. The three-day event, now its third year, is a 300-mile cycling event that will take place May 16—18 in Santa Rosa,...
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Papa John’s president and chief operating officer Steve Ritchie admitted that the pizza chain came out of the gate “a little softer” than planned in the first quarter, but as some competitors are proving, that’s still not a bad place to be. Papa John’s reported system-wide comparable sales...
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Unlike many restaurant chains recently purchased by a private-equity firm, Mooyah Burgers, Fries & Shakes isn’t ready to toss its brand at a dartboard and see what sticks. It’s not about taking the 94-unit chain to 500 restaurants, or 1,000, or more, as quickly as possible. Instead, president...
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In as little as 18 months, a Chipotle employee can earn a business degree without ever missing work. The chain launched a customized Bachelor’s Degree in Business Tuesday, further expanding its current educational assistant program with Guild Education. “This degree enables our employees to apply...
Industry News
Restaurants unprepared for the Food and Drug Administration’s menu-labeling rule just got a reprieve. Again. For the third time, the controversial rule, which requires restaurants and other away-from-home food retailers to include calorie counts on menus and signage, was delayed. President Donald...
Outside Insights
It is easy for businesses to underestimate the effort required to introduce a mobile or online pre-order and pre-pay service for their customers. It is more than a technical project and takes more than a “if we build it they will come” approach. Implementing a mobile pre-order/pre-pay service needs...
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Consider it the new math for restaurant operators: addition through the subtraction of additives.Numerous limited-service restaurant companies are rushing to remove foods with antibiotics and artificial flavors, colors, and preservatives from their menus in an effort to meet the growing demands of c
Nostalgia is a powerful tool when it comes to food. Those who haven’t forgotten a certain Big Mac jingle can attest: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun.”But the nostalgia for McDonald’s appears to be waning.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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 emergence of the higher-end fast casual 2.0 category continues to blur the line separating limited and full service, particularly when it comes to price.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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
Some ideas about breakfast are rooted in tradition.One is that it’s the most important meal of the day. Your mother may have said it, but researchers aren’t so sure. Another idea about breakfast, that it’s a matter of routine, has more validation.