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.
Industry News
Papa John’s is blaming the National Football League, particularly the leadership of Commissioner Roger Goodell, for missing sales estimates in its latest quarter. The pizza brand, which has advertising deals with not only the league but 23 individual teams, is trimming its revenue and profit...
Industry News
The slump is over at Pizza Hut. Yum! Brands beat Wall Street expectations Thursday with its third-quarter earnings, thanks in large part to the sales performance of its more than 16,500-unit brand. Pizza Hut’s same-store sales at restaurants open at least a year increased 1 percent, topping the 0.5...
Web Exclusive
Jeff Jacobson hears the gloomy restaurant news trickle in like everyone else. A chain’s sales are up a solid half point. They’re flat. Out of the red equals reason to celebrate. “Flat has become the new up, and anyone reporting positive sales is, whoa, what are they doing? We’ve all seen it. The...
Outside Insights
Franchise restaurant owners undoubtedly invest time and money planning for the success of their business—whether that involves managing staff and scheduling, growth and expansion efforts, managing cash flow or marketing and promotions. But they should also consider what will happen to their...
Growth
Before getting into Nékter Juice Bar’s major growth announcement, president and CEO Steve Schulze wanted to make one thing crystal clear: Everything about the brand’s future begins with its past. Since opening its first store, in Costa Mesa, California, seven years ago, Nékter hasn’t exactly scaled...
Industry News
Is JAB Holding Co. about to send another shockwave through quick service? Apparently the stock market thinks it’s a real possibility, as Dunkin’ Brands Group Inc. watched its shares hit near record highs Monday following speculation it would be sold to the Luxembourg-based company. Dunkin’s stock...
Growth
Over the last several weeks, Pita Pit’s vice president of marketing, Doug Reifschneider, has uprooted his life in Jacksonville, Florida, to settle in Coeur d'Alene, Idaho. Now situated near the pita-pushing quick serve’s headquarters, he owns a new house full of unopened boxes. In more ways than...
Industry News
Restaurant Brands International is finding the limited-service chicken industry to be a crowded one. The company, which owns Tim Hortons, Burger King, and, most recently, Popeyes, reported third-quarter results that topped Wall Street expectations. Most notably in revenue, where RBI’s bottom line...

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I have an admission to make: Although I’m not an anthropologist, I have determined definitively, through informal surveys of a few good friends, that the love of aromas found in smoke is locked securely into our genes.There’s just something about meat and fire.
Wendy’s founder Dave Thomas knew what mattered. He knew that Wendy’s beef had to be fresh. He knew that his own quirky advertising image had to be endearing.
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.
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
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 years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Although limited-service restaurant operators usually offer at least one sweet baked item on their menus, these goodies are not always featured prominently.
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.
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.