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These are the 40 fast casual 2.0 concepts that we'd put our money on.

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Industry News
Panera Bread is officially grabbing the wheel of its delivery program. The fast casual announced it plans to hire 10,000 new employees by the end of 2017 to expand delivery services at more of its 2,000-plus units. The initiative will affect 35 to 40 percent of total locations. Panera introduced...
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
Thanks to social media, everyone thinks they are a food critic. The number of posts mentioning restaurant service, pricing, and fare are astronomical. While platforms like Twitter, Facebook, and Instagram may often appear to be channels for restaurant-goers to share negative sentiments and...
Industry News
Firehouse Subs CEO Don Fox noticed a somewhat troubling trend. With guest frequency down a bit, the 1,060-unit chain was sliding into a category it didn’t want to live in. “There were two issues that we wanted to tackle,” Fox says. “One was, for some of our consumers, they were looking at Firehouse...
Health & Wellness
Eating has seriously evolved in recent years. In a digital age, food trends seem to come and go faster than the click of a send button. But for quick-service and fast-casual operators, one recent movement has planted its roots deep into their consumer base, even as it’s morphed and evolved along...
Health & Wellness
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. Since then, restaurant fare has become something of a mass-produced commodity, with the inner workings...
Industry News
Subway closed 359 U.S. locations in 2016, marking the first net reduction for the nation’s largest quick-service chain. The brand’s store count fell from 27,103 in 2015 to 26,744. Sales were also down—1.7 percent to around 11.3 billion. Internationally, however, sales increased 3.7 percent to $5.8...
Read Full Story // read more about: Danny Klein, LSR, Subway
Industry News
A former Panera Bread heavyweight is ready to direct the future of a promising fast casual. Scott Davis, Panera’s chief concept officer from the brand’s inception in 1996 until December 2015, was named president of CoreLife Eatery, a Syracuse, New York-born brand that is about to open its 10th...


For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
More quick-service and fast-casual brands are pursuing clean-label menus, pulling artificial additives, preservatives, and chemicals out of their foods. But some smaller concepts have followed the clean mantra for years.
Common knowledge would suggest a company’s management or board of directors best knows which path the organization should take to success.
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.
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.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.