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Poised to become the largest demographic group in the U.S., today’s teens are a vital market to capture.
Fast Casual
Fast-casual restaurants have become undeniably attractive to chefs who are looking to expand their portfolios or establish a business venture with legs to grow. But the leap into a counter-service format isn’t so simple as nixing a wait staff. Just ask Chef Cameron Grant, executive chef at Chicago’...
Industry News
Vegetables are the focus at Chef José Andrés’ fast casual Beefsteak, and now the restaurant has a chief of produce. Filling the role, Bennett Haynes will work with executive chef Pat Peterson to ensure Beefsteak’s menu reflects seasonality, freshness, and local sourcing when possible. “With the way...
Outside Insights
“Would you like fries with that?” It’s question uttered by many cashiers, every day, to every guest. Given that the average American eats almost 30 pounds of them a year, chances are the answer is yes, which means having a functioning fryer is a must for many fast casual restaurants. But like any...
Start to Finish: What Inspires Execs
I went to Tulane University in New Orleans, and prior to that my family opened a restaurant here in Columbus, Ohio, called Lindey’s. It’s an Upper East Side, New York–style café-bistro that has now become an institution in Columbus. It opened in 1981, and that was the year I started college, so my...
Industry News
The Denham wedding was ruined. The caterer was a no-show and guests were left staring blankly at empty plates and useless silverware. And then, somebody called Domino’s. Within 30 minutes, 35 large pizzas were delivered, saving the night and the storybook ending. It’s stories like this that...
Lisa and Tom Noak have been business partners for almost as long as the 37 years they’ve been married. After spending more than 20 years as owners of a six-unit convenience-store chain, the Noaks went into retirement for a decade. But a chance encounter with a Ben’s Soft Pretzels location led to a...
Marc Halperin: Resident F&B Expert
Generally speaking, fast-food and fast-casual chains want the oils they use for frying to play a modest and mostly unassuming role in the taste of their food. Oh, sure, they’ll occasionally trumpet the types of oils they use as a means of appealing to consumers’ desire for ingredients that promote...
Consumer Trends
Whether it was a pizza place, a taco stand, or another purveyor of feel-good food, the fast-food restaurant has long held a special place in American adolescence. It’s where teens worked and, until recently, where they played. But in the last two years, quick serves and fast casuals have seen a...


Fast food restaurant brands trace food source to protect quality and safety.
Technological advances have influenced the restaurant industry in obvious ways, including through virtual reservations, online reviews, and increased customer interaction through social media.
When vegan chef Adam Sobel’s food truck, The Cinnamon Snail, was not able to renew its permit, it was time to regroup.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.
Whether it was a pizza place, a taco stand, or another purveyor of feel-good food, the fast-food restaurant has long held a special place in American adolescence.
Large MarketsMedium MarketsSmall MarketsThe Participants:Tom Berzinski is the managing director of Dallas-based R Taco, a six-year-old concept owned by Buffalo Wild Wings.
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.