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
Industry News
Subway became the 40th member of an international nonprofit dedicated to developing and supporting sustainable tuna fisheries and supply chains. Joining The International Pole & Line Foundation (IPNLF), Subway will advance the organization’s mission of supporting and developing tuna fisheries...
Emerging Concepts
Jon Rollo wants customers to eat his restaurant’s food every day. The founder of Greenleaf Gourmet Chopshop was studying at Le Cordon Bleu in Chicago when he began working with various restaurant groups. Through these experiences, he noticed disconnects between the food he served, the dishes being...

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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.
Top QSR chains develop new bowl food menu items to appeal to customers.
As vessels intended for eating go, it’s tough to top the versatility and comfort quotient of the tried and true bowl.While a plate behaves more like a canvas begging for some sort of formal presentation, a bowl is all about function, familiarity, and feel.
It’s no secret that America as a culture prizes cleanliness as an inherent, cultural virtue. This near obsession goes far beyond the stacks of deodorants, perfumes, shampoos, and soaps that line bathrooms walls.
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.
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