Industry News
In a letter sent to Starbucks employees Monday and confirmed by Bloomberg, chief executive officer Kevin Johnson introduced the brand’s latest foray into the food space, along with an optimistic take on a segment that has traditionally tripped up the java giant. Starbucks is currently selling meals...
Health & Wellness
With the restaurant industry growing slowly—and some months not at all—brands are doing whatever they can to bring more diners in, and with increased frequency. That includes offering additional (primarily smaller) portion sizes, a move that both price-sensitive and health-minded consumers have...
Industry News
McDonald’s is going on a hiring spree. The fast food chain announced Monday it expects to hire 250,000 people during the summer season. And beyond just a round number, the brand will unroll what it calls “a modern approach to recruiting.” Last year, more than half of McDonald’s new summer hires...
Menu Innovations
Perhaps no American food style is as easily recognizable across the U.S. as Southern cuisine. From biscuits to grits and barbecue to cornbread, Southern staples have become embedded in Americans’ regular dining habits. In the limited-service industry, no brand interprets Southern food for a...
Read Full Story // read more about: Executive Insights
Human Resources
The American Dream—the idea that anyone can get ahead in the U.S. if they work hard to achieve it—has always been particularly poignant for immigrants seeking a fresh start in this country. And perhaps no industry has made that dream more possible for newly arrived immigrants than the restaurant...
Emerging Concepts
The roots of the now global brand Paris Baguette date back to 1945, when a small confectionary known as Sangmidang opened in Seoul, South Korea. It would be another 40 years before the brand began to grow. It evolved to become a made-from-scratch concept known as Paris Croissant in 1986 and then...
Industry News
Chipotle could be headed back to court. On Wednesday, a lawsuit was filed against the fast casual chain in district court in New Jersey claiming that Chipotle owes employees who have been working more than 40 hours time and a half. The lawsuit claims that a federal rule mandating any non-manager...
Industry News
U.S. Secretary of Labor Alexander Acosta announced Wednesday the withdrawal of the Department of Labor’s 2015 and 2016 guidance on joint employment and independent contractors. The standard from the Obama administration determined when companies are joint employers of contract and franchise workers...

Pages

Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
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.
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.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
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
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.
Consider it Subway's new duds to the biggest party in foodservice.
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