From researching fine-dining restaurants to following the food media and industry for the latest trends, Nick Graff, vice president of culinary at Noodles World Kitchen, is striving to offer guests
Laura Zolman Kirk
Fried chicken is an American staple. KFC sells 60 million buckets of chicken in the U.S. alone each year.
Chicken and waffles was a favorite dish for both Josh Lanier and Jonathan Almanzar, but they didn’t like how “you had to knife and fork it,” as Lanier puts it.
A far cry from the fried-chicken salads of menus past, quick-serve and fast-casual restaurants are whipping up proprietary salad dressings in-house, playing with all kinds of nutrient-packed ingred
Salad was not in the name for 75-unit Clean Juice—in fact, the brand still doesn’t use the “s” word, says Kat Eckles, cofounder and chief branding officer.
After 15 years in business and nearly 90 locations, Salata decided it was time for a brand reset.
Breakfast sandwiches are a quick, easy format for quick-service and fast-casual concepts to show off a bit of brand flair while offering a convenient on-the-go breakfast for guests.
At this Asheville, North Carolina–based concept, the biscuits aren’t messing around. “Our biscuits are 5-ounce cathead, just massive biscuits,” says Jason Roy, co-owner.
As guests become more inclined to try nontraditional breakfasts, this single-unit restaurant in Anaheim, California, looks abroad for menu inspiration.