Restaurant sales are still in recovery mode.
The worst appears to be over. For the second consecutive month, the restaurant industry reported positive momentum, a welcome sign for operators following one of the roughest third quarters in recent memory. Same-store sales remained flat, year-over-year, for November, according to TDn2K’s latest...
 Farmer Boys
Menu Innovations
“Working together, our marketing and R&D teams identified, concept-tested, and market-tested soup flavors that would resonate with our guests. A key group of Farmer Boys customers were presented with various soup concepts through online concept testing, followed by in-market testing. The result...
The DOL could change the tip-pooling rule.
Human Resources
On Monday, the U.S. Department of Labor proposed a new tip pooling rule that would expand the number of employees eligible for tip pooling to include more back-of-house workers and potentially managers. If this proposal moves forward, it would rollback the 2011 regulation from the Obama...
Read Full Story // read more about: Legal, Peggy Carouthers
Web Exclusive
Five years ago, I wrote a piece for QSR called “The 5 in 5: A look at the five segments everyone will be talking about in 2017.” But I had my doubts. Who was I to make these predictions? Since the biggest changes are surprises, wasn’t it dumb to extrapolate the future from the present? And was...
Marc Halperin: Resident F&B Expert
Three years ago in this very space, when we last discussed snacking, I talked about the “globalization” of snacks—the increasing tendency of consumer packaged goods (cpg) companies, in particular, to appropriate and redeploy different ethnic flavor profiles in their snack foods. Three years is...
Outside Insights
The digital transformation is in full swing for companies of all shapes and sizes, and nowhere is that quite as apparent as it is in the restaurant business. According to Deloitte’s recent report, “The Restaurant of the Future,” 40 percent of customers prefer to order online, and when they do they...
Read Full Story // read more about: Guest Author, Technology
Starbucks’ decision to shutter its entire Teavana footprint has hit a roadblock. On Monday, an Indiana federal judge ruled in favor of Simon Property Group, forcing Starbucks to keep 77 of its Teavana stores open and honor their leases. The Indianapolis-based mall operator, which is the country’s...
Read Full Story // read more about: Danny Klein, Starbucks
Here are the top food and beverage trends for the coming year.
Menu Innovations
The National Restaurant Association unveiled its 2018 edition of "What's Hot," a list that surveys 700 professional chefs to predict the top food and beverage trends for restaurants in the coming year. "Local, vegetable-forward, and ethnic-inspired menu items will reign supreme in the upcoming year...


Luke’s Lobster, &pizza, Flyrite
Diners’ love affair with traditional soda brands has evolved from a match made in heaven to awkward estrangement.
Food safety is key to any restaurant.
The food service industry was shaken when restaurant chain Chipotle had multiple, widespread food safety outbreaks, spanning various states.
The term “point-of-sale” can be a bit of a misnomer.
Until fairly recently, when people wanted cakes, cookies, croissants, cobblers, pastries, pies, popovers, muffins, or mille-feuilles, they had absolutely no expectation that the item in question would be anything other than a decadent, high-calorie treat.
Even with the increased frequency of other forms of payment, quick-serve restaurant operations are still largely cash-run enterprises, with cash accounting for more than 30 percent of all transactions. But as cash flow grows, so does the risk.
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.