The idea of quick-service brands promoting an active lifestyle among their customers is not new.
Sherri Daye Scott
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago. Tom Colicchio’s ’wichcraft chain is 12 years old.
No one knows how many community cafés are operating in the U.S. today. The model is just now gaining momentum.
Question James Cascone, co-leader of the Deloitte Center for the Global Food Value Chain, about trends affecting today’s quick-service supply chain, and he will offer a litany: rapidly changing con
Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come.
Every city has its hole-in-the wall spots that locals and foodies swear by. In Houston, family-owned Frenchy’s Chicken is on that list.
Tim Hortons has devoted fans in the U.S. One need only to read the Twitter and Facebook feed on the brand’s U.S. website to see the passion.
Twitter users who engage with quick-service brands via the social media platform are more likely to visit a restaurant, according to new research on the quick-serve dining segment released by Twitt