Industry News
Burger King joined Chipotle, Panera Bread, and Quiznos in an initiative to improve its poultry welfare standards through a collaboration with nonprofit Mercy for Animals. Under the new policy, Burger King’s parent company Restaurant Brands International (RBI) committed to using only chicken that...
Industry News
If Chronic Tacos was ever going to become a national player, Michael Mohammed knew it would need to look the part. Two years ago, Mohammed—who, along with his brothers, acquired a majority stake in the company in 2012—drew a circle around unit No. 100. By 2018, the 14-year-old taco shop out of...
Fast Casual
High-caliber chefs are known to build sizable empires with multiple fine-dining concepts, and they are increasingly adding fast casuals to the mix. Chef-entrepreneurs like Tom Colicchio, José Andrés, and Sam Fox, who have opened multiple full-service concepts all over the country, are now exploring...
Health & Wellness
When Snap Kitchen was founded in Austin, Texas, in 2010, there were two immediate hires: a head chef and an in-house dietitian. After all, the brand’s foundation was “this relationship between the chef and the dietitian,” says Snap Kitchen lead dietician Claire Siegel. Her responsibilities are wide...
Industry News
Chipotle’s structural shakeup continues. On Friday, the fast casual chain revealed that four of its 12 directors will not stand for board re-election at the company’s May 25 shareholder’s meeting. The four directors, John Charlesworth, Patrick Flynn, Darlene Friedman, and Stephen Gillett, will...
Outside Insights
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. Spring is a busy time for pests as they leave their winter...
Industry News
If you’re going to test out a better burger, Texas isn’t a bad place to start. The key word, it now appears, is start. McDonald’s replaced frozen patties with fresh ones at 14 Dallas-Fort Worth restaurants last spring before expanding the trial to 75 Oklahoma units in November.Read More About...
Human Resources
Since the beginning of commerce, companies have sought to make a profit, boost their revenues, and trim their expenses. Those tenets are as vital to business today as they were a century ago, being the means to staying afloat in a capital market. But today, brands are increasingly thinking beyond...

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Franchisees are the backbone of the quick-service restaurant industry. It’s their entrepreneurial spirit and support that gives chains the staying power and reach to compete across the country and beyond.
Since the beginning of commerce, companies have sought to make a profit, boost their revenues, and trim their expenses.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Before the advent of chain restaurants, transparency was not a question so much as an implicit assumption; local establishments sourced locally and were honest in how they promoted their products.
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.