Industry News
Thanks to its impending merger agreement with JAB Holdings Company, Panera Bread is in a bit of a gray zone from a financial perspective. The company refrained from updating its outlook for full-year 2017 in response. The deal, subject to shareholder and regulatory approvals, is slated to close in...
Marc Halperin: Resident F&B Expert
By now, you’ve no doubt heard about the clean-label craze that’s swept the nation in recent years, a craze that continues to gain traction. Consumers have grown increasingly wary of heavily processed foods containing artificial flavors, colors, and preservatives. With that wariness has come a vast...
Outside Insights
Restaurants that deal with cash deal with costs. Such costs are simply the result of inefficient handling of cash. When not addressed correctly, these costs can be substantial. Many organizations haven’t yet realized the impact this has on their bottom line. But not all are in this predicament....
Industry News
In its first quarter as the owner of Popeyes Louisiana Kitchen, Restaurant Brands International faced relatively flat sales growth as it plans the chicken brand’s global growth. Comparable restaurant sales growth dropped by 0.1 percent at Burger King, 0.2 percent at Popeyes, and 0.1 percent at Tim...
Chipotle Mexican Grill
Industry News
Chipotle announced its Q1 2017 earnings results Tuesday amid positive investor sentiment that the brand has begun to recover from food safety outbreaks in late 2015. The brand’s revenue increased by 28.1 percent to $1.07 billion in the quarter as it opened 57 new restaurants. Customers are...
Industry News
Saying that Chipotle has made “incredible progress,” CEO Steve Ells expressed optimism and pride following the fast casual’s first-quarter earnings Tuesday, results that exceeded analyst expectations and wrote another chapter in the brand’s comeback story. The more than 2,200-unit chain reported a...
Industry News
Across the board, McDonald’s financial year is off to a resounding start. The chain’s first quarter results (ended March 31) crushed analyst expectations and infused optimism into CEO Steve Easterbook’s plan to propel the fast-food leader into the future. Easterbook, who took the helm in 2015, has...
Franchising
When Shawn Eby took a job at a local Dairy Queen in high school, he never imagined that his future career was in foodservice. But fast-forward to today, and Eby’s résumé includes corporate stints with Burger King and Arby’s, and most recently the position of vice president of operations and...
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Great barbecue might not always call to mind New York City, but that’s exactly the reason the founders of Mighty Quinn’s Barbeque thought the concept would be a fast-casual success in the Big Apple.“New York is so diverse in dining destinations,” says Micha Magid, a cofounder
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.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences.