Articles from the January 2018 issue

Adam Fleischman

Adam Fleischman is not a chef or a restaurateur in the traditional sense, but he is a force to be reckoned with in the limited-service industry.

Teenagers in Poland learn to cook balanced meals through a nationwide education programme called ‘Eat Tasty and Healthy.'

Is it time to look past millennials and start thinking about the next generation?

A Panera Bread building stands in the distance. The fast casual was sold in 2017.

Four trends that will have an impact on the bottom line in 2018 and beyond.

With today’s labor pool—not to mention profit margins—thinner than ever, operators are getting creative in building their workforce.

Same-store sales are finally on the rise again. Also, fast casual was in the green for the first time since 2016.

Along with compensation and commute length, workplace safety is one of the top criteria small business employees consider when they evaluate a new job.

The cofounder and chairman of the board won't ever let Culver's forget about real hospitality.

It all comes down to a fundamental question at the core of all labor and employment law cases: who is an employer?

Despite the buzz around Sweetgreen’s cashless move, brands aren’t jumping on the bandwagon.

The 3,500-unit chain will continue to offer unique products at compelling price points.

From mobile payments to social media, customers expect your brand to be ahead of the curve.

A decade ago, the pizza category was stagnant. Today, legacy brands and ambitious fast casuals are locked in an intense, innovative battle.

Craft soda strikes a happy medium for health-minded consumers seeking a sweet fizz.