Industry News
Beautiful Brands International (BBI) signed a deal with the Muscogee Creek Nation’s Business Enterprise (MNBE) to open more than 500 Rex’s Chicken locations throughout 35 states. The MNBE will take the role of lead master franchisee for the emerging chain. “There are plenty of chicken concepts,”...
Menu Innovations
It’s no question Zach Hovan is an expert when it comes to cooking oils. In his role as corporate chef for Bunge, he works alongside the research and development team at the oil supplier’s Creative Solutions Center, which aims to reduce saturated fat, eliminate trans fat, and improve nutrition in...
Industry News
Metz Culinary Management launched a new program to bring national quick-service chains to small college campuses by fostering partnerships that benefit the whole community. “We’ve always had success in larger colleges and universities with the national brands,” says Rebecca Daley, district manager...
Read Full Story // read more about: Chick-fil-A, Growth, LSR
Finance
Tracey Deschaine’s suburban Philadelphia restaurant, Dixie Picnic, has a lot going for it. After years of refinement, the concept boasts a fiercely loyal customer base. Annual sales are approaching $1 million. The business has no debt and returns enough profit for Deschaine and her husband to live...
Franchising
A native of China, Qing Hammell came to the U.S. 20 years ago to pursue an MBA at Claremont Graduate University in California. After a career in financial investment that led her across the Western Hemisphere—first to Bermuda, then to Minnesota—Hammell decided she wanted to open her own business,...
Health & Wellness
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. Restaurants are finding that more diners are seeking out and willing to pay more for non-GMO options. As...
Industry News
From his position atop Capriotti's Sandwich Shop, a chain with more than 100 units across 18 states and the District of Columbia, CEO Ashley Morris has a perfect view of the company’s foundation. In 1976, when a fast casual restaurant was about as conceivable as an iPhone, Lois Margolet slow...
Outside Insights
Whether it’s to enhance the dining experience or to make operations more efficient, there are many reasons why restaurant operators might consider revisiting a prototype design. But when is the right time to reassess the relevance of a current design, and how do you know what should drive the...
Read Full Story // read more about: Design, Guest Author

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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.
Oil pumped from the ground is often dubbed “black gold.” In that same vein, the popular oils used by chefs easily could be called “liquid gold.”For years, cooking oils have been key to the limited-service restaurant industry, whether they’re used for frying, grilling, or any of a dozen other functio
Tracey Deschaine’s suburban Philadelphia restaurant, Dixie Picnic, has a lot going for it. After years of refinement, the concept boasts a fiercely loyal customer base. Annual sales are approaching $1 million.
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.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.