Quick serves across the country are still struggling to figure out how to accommodate the menu-labeling mandate, which will require them to be transparent about their calories.
A May 2011 survey predicted a long-term shift in consumer attitudes, with restaurant patrons falling into two camps: free spenders and controlled spenders.
A discovery thousands of times smaller than a human hair could completely redefine how restaurants serve their food.
The sustainability movement is in full swing in the quick-serve industry, and as operations look for ways to go green, many are opting for systems that reduce the amount of waste that comes out of
In markets driven by tourist seasons, customers tend to dwindle to a trickle in the off-season but swarm like locusts in the peak season.