Articles from the December 2016 issue

Mining the exotic, exciting ingredients of a diverse region for quick-serve inspiration.

A mobile-first mentality should be on everyone's New Year's resolutions list.

How can operators turn this challenge into a revenue-generating opportunity?

The popular cuisine is emerging from the shadow of Mediterranean’s success.

As the year comes to a close, we take a look back at the biggest changes in limited service.

A foodservice veteran returns to his first love—pizza—as a Toppers franchisee.

It is a gold mine waiting to be tapped, but how do you take advantage?

Pizza brands are finding ways to deliver the cleaner ingredients and better-for-you options customers are craving.

The James Beard Award-winning chef explains why he believes the fast casual marketplace is prime for Middle Eastern concepts.

The founder of Charleys Philly Steaks aims to bring healthful, Korean-inspired fare to the masses with a new fast-casual concept.

An inside look at how Cousins Subs reinvented itself after 44 years.

Michael Rypka, who began his career as a fry cook at Popeyes, believes passion is the key to running a successful business.

This emerging group is spurring growth by offering financial and operational resources.

Inventory might not be the most glamorous part of the job, but it can be a deciding factor between success and failure.

Test-tube grown meats and imitation animal proteins present an eco-friendly alternative that could find traction in the restaurant community.

Big on ideas but small on real estate? Not to worry. Follow these tips and your big concept will fit into a small footprint in no time.

Severe injuries could cost a restaurant in excess of $100,000. Follow these tips to keep your employees—and your bottom line—safe.

Here’s what restaurants can do to make sure their top talent doesn't jump ship.

The National Labor Relations Board is broadening the limits of joint-employment. Follow these eight suggestions to protect your business.

Thousands of neighborhoods don't have access to nutritious foods. These operators are out to change that.