Lori Zanteson

Subway's Menu Gears Up for an ‘Innovation Renaissance’

A partnership with Tastemade will take the sandwich to new heights.

Grab and Go Healthy

Snacking between meals has etched out its own niche, turning the tables on the traditional three-daypart model.

Hold the Bread

These carrier alternatives combine innovation and novelty.

Fresh Perspective

Lighter menu offerings at restaurants long ago moved from being a nice option for health-conscious customers to being the expectation of a sizeable chunk of the population.

Rising to the Occasion

After 25 years of business, La Brea Bakery shakes things up.

Morning Comforts

Baked goods are taking breakfast menus to the next level.

Built by Design

American fare is a natural for build-your-own brands.

The Other Side of Super

Whole grains, nuts, and seeds offer a superfood punch to ordinary menus.

Good to Be Green

Operators slow to warm to sustainable strategies.

The Profit is Right

Report shows food franchises have better profitability than other franchise categories.

The Little Restaurant That Could

Los Angeles food stall makes a splash with efficient vegan concept.

‘Inspired’ Operators Turn to Pork

Event showcases the innovative uses of pork on the menu.

Auntie Anne's Named No. 1 Food Franchise

Brand is followed by Firehouse Subs and Jet’s Pizza on the “Top 30 Food Franchises” list.

Qdoba, the Power of Choice

After listening to consumer demand, Mexican chain tests whole-wheat tortilla option.