Menu Innovations
“One of the non-negotiables for us was having something where people could truly build their own experience. It created a sense of democracy where everyone could participate in that food creation process. And we really value using high-quality ingredients and really interesting spices and flavor...
Industry News
Have you seen ticket prices these days? Going to a baseball game isn’t the budget-friendly, grab a beer and a bleachers seat kind of event it used to be. So why should the fare remain unchanged? If you’re going to fork up some real dough, a boiled hot dog with some mustard and ketchup squeezed on...
Industry News
What was the smoothie industry like two decades ago? Mike Rotondo chuckles at the question before flipping ahead to 2008. That was when it seemed like every major quick-service player in the business suddenly realized there was money to made in blended foodservice. The CEO of Tropical Smoothie didn...
Web Exclusive
Arianne Bennett never foresaw her restaurant offering delivery service, yet alone multiple delivery options. After all, her Amsterdam Falafelshop concept features piping hot falafel balls fresh out of the fryer. And customers are empowered to make whatever sandwich or salad concoction they desire...
Industry News
Bakery-café brand La Madeleine plans to double its size through a refranchising initiative announced Wednesday. The brand, which has more than 80 locations across the country, will sell entire markets of existing restaurants to multi-unit operators of other brands as well as existing La Madeleine...
Outside Insights
In recent years, the franchise world has been upended by an aggressive, anti-franchise, NLRB. 2014 saw the National Labor Relations Board (NLRB) issue a series of rulings that held that franchisors might be the joint employers of their franchisees' employees. A franchise is a trademark license that...
Outside Insights
Pests are a year-round threat to restaurants, which provide the food, shelter, and water they seek endlessly. Pests aren’t the only ones keeping foodservice establishments top of mind—local news outlets often report health inspection scores to keep consumers on high alert of low scores in the...
Industry News
California is one of those states that prides itself on being different. Think weather. Surfing. Avocados. Celebrity governors. Cabernet Sauvignon. Minimum wage. The list goes on. And now, it seems, you can toss McDonald’s into that group. This is nothing new, exactly. The brand was born in the...

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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.