Articles from the July 2013 issue

Salata specializes in premium salad and dressings menu options at its restaurant

Salad concept grows across Texas and Southern California with consistent quality and all-natural dressings.

Quick serves that create a unique restaurant branding build customer loyalty.

Differentiate your business by creating emotional connections.

Direct and fair trade are the two main ways to source coffee.

Consumers and brands turn to ethical sources to get their coffee fix.

The Great Recession changed the financing landscape forever. Operators, though, are using the change to their advantage.

A bevy of cheese varieties livens up sandwich options.

Quick serves use innovative technologies to improve business both in the kitchen and the front of the house.

Jersey Mike’s Subs franchisee and area director Cathy Brown shares how she helped craft the No. 1–selling unit in the system.

Brands lend a hand to help veterans in their life after service.

Career sponsors can help industry women open doors to new opportunities.

Exploring a few ways quick serves can do more with dairy.

Revising a struggling customer loyalty program takes a lot of work, but it can really pay off.

From planning a grand opening to selecting real-estate sites for their next unit, brands are discovering that enhanced organization software allows for collaboration and communication.

Looking to add a brand to your portfolio? These are the limited-service industry’s best bets.

Brothers Mike and David Hartkop hatch business plan after creating a coffee roaster from a satellite dish, a stockpot, a broccoli steamer, and a car jack.

Brand leaders tout the benefits of one-on-one interaction with customers.

Study shows customers care more about value than price.

Marketing campaigns can adequately promote your brand, but it could be for naught without a strong cultural foundation.

Yelp partnership lets restaurants update online menus instantly.

Consumer demand for beef is far from disappearing. But rising prices and the desire for more sustainability are forcing the beef industry to evolve.