Dunkin’ Donuts new restaurant in Quincy, Massachusetts, is shown with new, bright colors and just the word “Dunkin’” on the front.
Industry News
Dunkin’ Donuts next generation store, fittingly, made its debut in the same city where the brand opened its first location nearly seven decades ago. Only this time, one key detail was absent: the word “Donuts.” The new restaurant, at 588 Washington Street in Quincy, Massachusetts, is the second...
Adam Fleischman
Executive Insights
The new fast-casual generation has welcomed an eclectic mix of innovators, from fine-dining chefs to dot-com moguls and former Wall Street investors. But even among such a varied bunch, Adam Fleischman stands apart. A liberal arts major, Fleischman originally planned for a career in journalism...
A McDonald's restaurant is seen with its drive thru. The restaurant is hoping to add recycling at all locations.
Industry News
McDonald’s 2018 goals are turning out to be eco-friendly, not just wallet friendly. On Tuesday, the fast food chain told Reuters it plans to switch to environmentally friendly packaging materials and start offering recycling at all locations. The goal is to feature 100 percent of its packaging from...
Teenagers in Poland learn to cook balanced meals through a nationwide education programme called ‘Eat Tasty and Healthy.'
Outside Insights
Recently, there has been a considerable push for restaurants to appeal to the millennial market in order to stay relevant and increase sales. While millennials dine out often, Gen Z (those born after 1995) should start taking more focus. These two groups are similar in their social media reliance,...
A Jason's Deli sign shines at night. The restaurant is facing a security breach.
Industry News
Hackers have struck the quick-service industry again. Jason’s Deli announced that a “large quantity of payment card information” was being sold on the dark web, and at least a portion of the data was pulled from Jason’s Deli locations. While the investigation is still underway, as many as two...
A Chipotle building showcases its iconic design. The brand is looking for a new CEO.
Industry News
With its CEO search underway, Chipotle wants to make sure the rest of its executive team remains intact. The company, in a securities filing Friday, revealed that it entered into retention agreements with its chief financial officer and chief marketing officer. If chief financial officer Jack...
Zoës Kitchen's new restaurant in Raleigh, North Carolina, features light and bright colors and all new decor.
Web Exclusive
As Zoës Kitchen CEO Kevin Miles described the defining details of his brand’s fresh prototype Thursday night, the building itself decided it was time for some show-and-tell. “You can see, as the lights come down, it starts to feel like, ‘Hey I can come here with a friend. I can enjoy my dinner.’ I...
A Panera Bread building stands in the distance. The fast casual was sold in 2017.
Finance
After a not-so-stellar year for the restaurant industry—with the second-worst Q3 in five years and declining comp sales and traffic in limited service—many limited-service operators are ready to put 2017 behind them. And with the economy now growing at a slow-but-steady pace, the horizon’s already...
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The term “point-of-sale” can be a bit of a misnomer.
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.
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.
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.
Luke’s Lobster, &pizza, Flyrite
Diners’ love affair with traditional soda brands has evolved from a match made in heaven to awkward estrangement.
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.