Outside Insights
The 2016 QSR Drive-Thru Study revealed that a whopping 60–70 percent of the revenue in the quick-service business comes from drive-thru sales. According to The NPD Group, drive-thru sales account for 57 percent of business at burger restaurants, 40 percent at Mexican-themed, and 38 percent at...
Menu Innovations
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...
Industry News
Back in July, Chipotle expressed optimism concerning its strained relationship with avocados. Chief financial officer John R. Hartung said following the chain’s second-quarter earnings that higher avocado costs were masking other cost-savings initiatives. Food costs grew from 33.8 to 34.1 percent...
Industry News
New York City is doing something it isn’t exactly known for: Slowing down. The Big Apple reached an agreement with the U.S. Food and Drug Administration regarding the impending enforcement of the controversial menu-labeling law. New York City agreed to delay its rollout of the rules until a federal...
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Outside Insights
So many things in food production could go wrong: from fruits and vegetables getting moldy to insects and small animals invading bagged salads and packaged pastry. Let’s look how utomated visual inspection helps prevent these faults from coming into customers’ view. Discovering a rotten apple, a...
Menu Innovations
There are few comfort foods Americans love more than fried chicken. This popular dish—born centuries ago from a combination of Scottish and African cooking styles—is not only staying relevant in the health-food era, but it’s also getting elevated, thanks to creative chefs and recipes. Today, fried...
Industry News
The parent company of Bruegger’s Bagels will sell the brand to Caribou Coffee as it seeks to expand its international concepts in the U.S. Terms of the deal were not disclosed. Le Duff America, which owns Bruegger’s and la Madeleine French Bakery and Cafe, will launch its global cafe brand Brioche...
Industry News
Panera Bread wasn’t going to wait for legislation to catch up. The fast casual chain commissioned its own study and announced what it’s calling the company’s “next wave of transparency” on Wednesday. Starting this week, Panera will roll out its new “sweet facts” fountain beverage cups that list the...

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The more a brand has been around the block, the greater number of bumps, booms, and bruises it has earned.
Joann Chung often helped her parents with their sushi restaurants. In 2015, Chung and her husband, Derek, opened Pokeatery in San Mateo, California.
In 2012, after some 22 years as Pizza Factory franchisees, Mary Jane Riva and her husband, Bob, added a new title to their business cards: franchisor.
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.
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
Breaking findings from Sense360 show that early morning hours are important across sub-categories of quick-serve restaurants for the most loyal customers.Nutritionists have long hailed breakfast as the most important meal of the day and USA today recently highlighted the growing importance of breakf
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.
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.
In 1980, Americans consumed an estimated 48 pounds of chicken per person each year. This year, the National Chicken Council projects that figure will reach an astonishing 92 pounds. By contrast, consumption of beef actually dropped significantly, from 77 to 56 pounds, during this same period.
Running a successful restaurant is more than serving quality food and drinks; it requires a business owner to have a means to pay for a knowledgeable and skilled staff, quality ingredients, efficient equipment, and appealing facilities that are required to remain competitive and keep customers comin