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The concept is bringing "the best hot dog in the world" to the masses.

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These are the 40 fast casual 2.0 concepts that we'd put our money on.
This step-by-step guide will show you how to make the biggest impact
Finance
The restaurant world can often seem like a battle between David and Goliath wherein small, independent restaurants are battling the giant corporations for share of stomach. But what if those two camps weren’t mutually exclusive? That’s the scenario playing out in some restaurant companies....
Industry News
In-N-Out, Chipotle, Marco’s Pizza, Chick-fil-A, and Firehouse Subs topped respective categories in a new study to identify American consumers’ favorite quick-service restaurant chains in five segments. The study, conducted by Market Force Information, ranked concepts offering burgers, Mexican food...
Industry News
If artificial intelligence can drive a car, why can’t it flip a burger? This was the question facing Miso Robotics when it decided to bring the future into the back-of-the-house. Starting early 2018 and headed worldwide by the end of the following year, Flippy, a robot that can grill burgers and...
Franchising
An opportunity to make an impact in his community and a background in business led Tom Eggerud to franchising, particularly Dickey’s Barbecue Pit. Based in Minneapolis, Eggerud runs a traditional location, as well as a new Dickey’s concessions unit that opened in the Target Center. The home of the...
Industry News
Starbucks has a response to reports that its brand is faltering: It’s simply not true. YouGov BrandIndex recently stated that consumer perception levels for the coffee giant dropped by two-thirds since late January. The culprit is believed to be the company’s announcement that it would hire 10,000...
Industry News
Same-store restaurant sales fell by 3.7 percent in February while traffic declined 5 percent, according to the latest report by TDn2k’s Black Box Intelligence. January’s improved results— of flat same-store sales growth—were clearly not a turning point for industry performance.Fine dining and...
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Marc Halperin: Resident F&B Expert
It wasn’t all that long ago that Americans seeking liquid refreshment of the nonalcoholic variety were confronted with a single, basic, binary choice: Coke or Pepsi? But those days are gone and unlikely to return. Walk past a group of teens or 20-somethings on a hot day in your neighborhood and...
Emerging Concepts
Sushi can be expensive. So say Brett Nestadt and Seth Cohen, two of the founders of fast casual Sweetfin Poké. The pair, along with Los Angeles restaurateur Alan Nathan, wanted to offer an alternative to the popular cuisine that wouldn’t break the bank for diners. That led them to start the poké...

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Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
As healthier, more wholesome eating habits become top of mind for consumers, many parents are seeking out healthy, nutrient-dense options for their children on restaurant menus—and operators are listening.At Dallas-based sandwich chain Which Wich, the children’s menu was overhauled in an effort to i
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Since the beginning of commerce, companies have sought to make a profit, boost their revenues, and trim their expenses.
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.