Amid a crowded fast-casual field, these standout traits have become critical for staying power.

Quick serves like McDonald’s are turning to more seasoned employees.

Healthier options could lead to a brighter future.

How industry leaders are keeping top talent in-house and cultivating their future growth.

Plant-based diners comprise a small part of the population, but their dietary habits shed light on much broader trends.

It’s the industry’s biggest conference, and the best source for inspiration and innovation—if you plan your trip right.

Restaurants are tweaking store design and operations to meet consumers’ growing predilection for off-premises dining.

As the plant-forward food movement flourishes, these are the fast-casual concepts taking it mainstream.

Despite an abundance of fertile farmland, the U.S. leans heavily on meats and other animal-based foods. Other cultures have a rich history of plant-forward diets, and as more consumers become open to global cuisines and unexpected flavor profiles, the world of veg-forward dining expands into infinite possibilities.

The plant movement is spreading beyond niche independents and micro-chains and onto the menus of some of the biggest names in limited service.