Industry News
Pizza Hut has reached the 25th year of its Harvest program and surpassed 100 million pounds of food donated to feed those in need. Created through partnerships with community-based hunger relief organizations and an effort to reduce Pizza Hut’s food waste, Harvest benefits 2,500 organizations...
Industry News
One of the reasons quick-service restaurants have taken market share from full-serves can be credited to perception, according to two recent studies. The latest American Customer Satisfaction Index, released on Tuesday, says sit-down restaurants are reporting their worst grades in more than 10...
Industry News
In the second quarter, Sonic Corp. reported same-store sales declines of 7.4 percent year-over-year. It was even more pronounced at company-owned stores, where numbers dropped 8.9 percent and margins plummeted 330 basis points. Understandably, that made Thursday’s third-quarter reveal a bit of a...
Ingredients & Dayparts
Stepping into Tender Greens, a Los Angeles–based fast casual, is like stepping into the Thanksgiving meal of your dreams. The bustling open kitchen is lined with oversized serving bowls of creamy mashed potatoes, red and green butter lettuce with tarragon dressing, and rare albacore tuna grilled to...
Growth
In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers. And companies like Starbucks have claimed the trophy as top-selling lifestyle brands by selling something as simple as a cup of coffee. From the vantage point of Smoothie King CEO Wan...
Industry News
A new design rollout across several Pita Pit locations is helping the quick-service brand prepare for the future. Around “half a dozen,” locations in the system have the new design, Pita Pit USA president Peter Riggs says, which includes new tables, paint, and lighting changes, along with a change...
Outside Insights
The Obama Administration, through the U.S. Department of Labor as well as the National Labor Relations Board, made it clear that it was going to take an active role in reshaping the landscape of employment and independent contractor relationships. In early 2015, the DOL issued guidance regarding...
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Web Exclusive
All it takes is one. When it comes to data security, a restaurant’s defense is only as good as the weakest link in the system, says Varun Badhwar, CEO and co-founder of RedLock, a cloud infrastructure security firm. And big, franchised restaurant chains offer many points of entry for would-be...

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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.
Raw fruits and vegetables are often an afterthought in restaurants.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
An ongoing challenge for many a restaurant is maintaining a steady stream of foot traffic and meal orders, especially when any number of uncontrollable factors—bad weather, nearby construction, traffic jams, and more—has the potential to derail what could be a lucrative business day.To protect again
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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.
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
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health.
There was a time when kids’ meals were for kids.
Consider it Subway's new duds to the biggest party in foodservice.