Amazon's merger with Whole Foods will turn up the pressure.
These resources make it easy to keep business assets safe.

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Franchising’s ambassador says the industry is looking up.

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Look at these brands the next time you’re considering a franchise.
What restaurant leaders need to know about managing employee engagement.
Industry News
Following a second quarter in which same-store sales rose 8 percent and revenue increased 17 percent, Chipotle is still seeking ways to gain new customers and recover lapsed ones amid the effect of both past and present food safety scares. More than 130 customers reported falling ill from norovirus...
Chipotle Mexican Grill
Industry News
Steve Ells cut right to the chase. While Chipotle’s second-quarter earnings came back rosy Tuesday afternoon, the fast casual’s CEO, chairman, and founder quickly addressed a rash of recent incidents that put Chipotle’s still-tender reputation under the microscope. More than 130 customers reported...
Industry News
McDonald’s beat Wall Street expectations in its second-quarter performance, posting a 3.9 percent U.S. comparable sales increase thanks to beverage value promotion and the launch of its Signature Crafted premium sandwich platform. The brand’s system-wide sales increased 8 percent and revenue came...
Industry News
Domino’s surge to the top of the domestic pizza mountain continued Tuesday as the sizzling brand crushed Wall Street expectations yet again, this time delivering domestic same-store sales gains of 9.5 percent—the brand’s 25th consecutive quarter of positive momentum. Domino’s second-quarter results...
Read Full Story // read more about: Danny Klein, Domino's, LSR
Industry News
The U.S. Department of Labor is on the verge of handing restaurants a major victory. The DOL plans to propose a full rescission of the controversial tip-pooling restrictions put into effect by the Obama administration in 2011. The restrictions identified tips as the property of employees, making it...
Franchising
Franchising has been the quick-service restaurant industry’s best friend. The major national chains that have served America for generations—McDonald’s, Wendy’s, Burger King, Taco Bell, and Subway—all franchise at least 85 percent of their units. As a whole, the quick-service industry is by far the...
Consumer Trends
There was a time when restaurants were restaurants and stores were stores. That time, though, may be screeching to a halt. In an age when food-infatuated millennials want exactly what they want precisely when they want it, the restaurant world is adjusting with brands that are part gourmet...
Design
Consider it Subway's new duds to the biggest party in foodservice. On Monday, the chain with 45,000-plus units globally unveiled what it's labeling the most extensive launch in company history: a massive brand evolution that affects everything from pictures and colors to function and form. The...

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For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Consider it Subway's new duds to the biggest party in foodservice.
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.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
There was a time when kids’ meals were for kids.
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
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.
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.
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.
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