Menu Innovations
“The inspiration comes from a recipe that has been made in my family by both my grandmothers. The dish is a traditional Tex-Mex recipe that contains braised pork, squash, zucchini, and fresh corn with tomato sauce. I was inspired to replace the pork with the fermented tempeh to offer a full plant-...
Marc Halperin: Resident F&B Expert
A generation or two ago, Americans who eschewed meat were widely seen as staking out prime real estate on the lunatic fringe. In the popular imagination, vegetarians and vegans were consummate outsiders who dared to reject societal norms, as Marta Zaraska writes in her recent book Meathooked: The...
Outside Insights
Enhancing the customer experience has emerged as a top priority for an increasing number of quick-service restaurants. The goal is to create a destination for customers, a place where you feel at home and understood, a place that’s a regular destination, where getting what you want is quick and...
Industry News
Is the punch card headed the way of the floppy disk? Even as recent as 2015, Togo’s Eateries, a 250-unit sandwich chain that originated in 1971, was handing out those familiar pieces of wallet-friendly stationary. You’ve seen them before: A customer gives a card to the cashier, who punches it each...
Menu Innovations
When vegan chef Adam Sobel’s food truck, The Cinnamon Snail, was not able to renew its permit, it was time to regroup. The truck, which had won numerous awards (both vegan-friendly and not), transformed into a brick-and-mortar restaurant in New York’s The Pennsy food hall and continues operating...
Industry News
It’s been about 10 years since Bojangles’ last major change to its store design prototype. Now, as the quick-service chicken and biscuits brand pushes 700 units, it is positioning itself for future growth, and that includes a significant update to the prototype, including a new biscuit theater that...
Industry News
Last July, Jack in the Box says it became the first quick-service restaurant chain to use virtual reality when it launched Jack’s Brewhouse Bacon Burger with an immersive video. After the success of that marketing campaign, the brand is returning to the virtual reality platform to launch its new...
Menu Innovations
Having been little more than an afterthought in the history of the limited-service restaurant industry, plant-based proteins today are increasingly becoming an integral ingredient in many menus. Led by a desire for sustainability and more healthful eating, Americans are discovering they can get...

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It’s no secret that America as a culture prizes cleanliness as an inherent, cultural virtue. This near obsession goes far beyond the stacks of deodorants, perfumes, shampoos, and soaps that line bathrooms walls.
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.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.
Tracey Deschaine’s suburban Philadelphia restaurant, Dixie Picnic, has a lot going for it. After years of refinement, the concept boasts a fiercely loyal customer base. Annual sales are approaching $1 million.
Jon Rollo wants customers to eat his restaurant’s food every day.The founder of Greenleaf Gourmet Chopshop was studying at Le Cordon Bleu in Chicago when he began working with various restaurant groups.