Industry News
Chef Christine Cikowski was no stranger to running a foodservice enterprise when she and business partner Josh Kulp started Honey Butter Fried Chicken in 2013. The Chicago-based partners had been running an underground dinner series called Sunday Dinner Club since 2005. In that time, the Honey...
Top QSR chains cut salt from menus for healthy nutritious food options.
Almost everyone could benefit from a reduction in sodium intake, though it isn’t high on the list of concerns for most consumers when they dine out. Chains continue to tackle incremental sodium cuts, though, and it could prove prescient if moves like New York City’s—in which sodium warning labels...
Boston celebrity chef and Mark Wahlberg brother Paul shares burger restaurant tips.
Menu Innovations
Not every better-burger chef can lay claim to his own popular reality television series, but Paul Wahlberg isn’t your ordinary chef. The brother of celebrities Mark and Donnie Wahlberg, Paul Wahlberg cut his chops cooking in restaurants around Boston before opening Alma Nove, a fine-dining eatery...
QSR chains develop new and alternative burger meat options for health crowd.
Menu Innovations
Americans love burgers. This is indisputable, experts say. The simple protein patty in a bun is firmly imprinted on the nation’s culinary DNA. Some data indicates we eat at least one burger a week. During a one-month period a year ago, more than 60 percent of consumers visited a quick-service...
Industry News
As American consumers prepare for summer vacations and longer, more flexible days, restaurants can ready themselves for increased traffic with seasonal hires. But as the annual Summer Hiring Survey from job search engine Snagajob, finding and retaining good workers won’t be a breeze. Although the...
Read Full Story // read more about: Human Resources
Fast casual restaurant chain leader Chipotle lost customers from ecoli outbreak.
Food Safety
Since opening its first restaurant in Denver in 1993, Chipotle Mexican Grill has redefined the world of limited-service dining. Its “Food With Integrity” focus ushered in a new wave of consumer demand for foods deemed fresher and more wholesome—even if equally as calorie-dense—than the ingredients...
Chef Mike Isabella takes the food court to new heights.
A funny thing happened to the nation’s food courts: They became cultural yawners. The food choices got stale. The furniture remained plastic. And the atmosphere stayed static. But in a nation increasingly driven by foodies, that’s starting to change. Some ho-hum food courts, many of them decades...
Read Full Story // read more about: Bruce Horovitz
Chef QSR chain serves premium quality fried chicken in California location.
Web Exclusive
Watch out Colonel Sanders—Starbird is airborne. That’s “star” as in premium quality, and “bird” as in fried chicken. That’s right, the world of fried chicken—not always known for high-quality, healthier offerings—is about to take an unlikely twist into the emerging world of premium, fast-casual...
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.
Fast casual restaurant chain leader Chipotle lost customers from ecoli outbreak.
Since opening its first restaurant in Denver in 1993, Chipotle Mexican Grill has redefined the world of limited-service dining.
QSR and fast casual chains balance high food costs with quality sourcing.
Less than a decade ago, the Alfredo sauce at Fazoli’s, a quick-service brand that prides itself on classic Italian items, was more water than dairy.“It was mainly water and some dairy and some … voodoo stuff,” says Fazoli’s CEO Carl Howard with a laugh.The weaknes