Kathy Hayden

    Parmesan, anchovies, and garlicky croutons. Chopped egg, avocado, and bacon. Tomato, balsamic, and Mozzarella.

    Some of the latest popular menu descriptors are sending a message loud and clear.

    When news that more quick-serve and fast-casual restaurants were experimenting with alcohol beverage service emerged in the last decade, many operators and experts followed it with a skepticism cha

    Customers say they want healthy, but think healthy means tasteless.

    Fit for a Fiesta

    Like a tropical storm, many different elements came together in 2013 to create a standout year for Fiesta Restaurant Group, parent company to fast-casual brands Pollo Tropical and Taco Cabana.

    Breakfast Wars Reverse

    Earlier this year, research firm The NPD Group confirmed what many in the quick-service industry have known for years: The breakfast wars are real, and there’s more at stake then a Waffle Taco or a

    Avoiding the Fro-Yo Bubble

    With speculation swirling that the frozen-yogurt market might be nearing a saturation point, fro-yo operators are working hard to diversify their concepts for long-term sustainability.

    Salt Reduction Gets Fair Shake

    As the Food and Drug Administration (FDA) finalizes guidelines for the restaurant industry to voluntarily reduce sodium levels on menus, some limited-service restaurants are already using a “stealt

    Lobster’s On a Roll

    For the most part, the lobster’s place in restaurants has been restricted to fine dining, where bake-stuffed tails can cost as much as a steak dinner.