Articles from the November 2016 issue

After last year's closure of all 22 pastry shops, many people thought they had seen the last of the celebrated croissant-creating brand.

While the controversial rule was delayed, quick-service operators would be wise to stay prepared.

Freebirds’ replaced pork with fermented tempeh in its Calabacitas.

Protein alternatives go mainstream in a big way.

Operators committed to establishing a connection with their guests are coming out ahead.

The chef and founder of The Cinnamon Snail believes the key to vegan food is approachability and substance.

Looking to appeal to a younger demographic, operators can now reach for a new tool in their healthful-eating toolbox.

B Corp and Benefit Companies redefine what it means to be profitable.

Turnover is a major problem in this industry. Here are some tips to retain your best employees and strengthen your brand.

After spending a career in corporate finance, Rob West discovered a love for ice cream and the chemistry behind it.

Once a pie purveyor and now a bakery-café favorite, this family-owned concept is steadily spreading across Michigan.

Taco Bell is known for its massively popular, outside-the-box menu items. We head to the headquarters to find out where, exactly, they come from.

A restaurant’s cleanliness can help draw customers in—or quickly repel them away.

Federal mandates will require greater transparency. Here's what's required and how to get on board.

As consumers continue to clamor for wholesome food and restaurant transparency, operators are finding ways to redefine the farm-to-fork formula.

Major players like Taco Bell are investing in chatbots to better engage customers.

David Karam shares his journey, from serving as a top Wendy's executive to leading a restructuring of the pizza chain.

The foodservice industry might employ the most minorities, but that diversity is not reaching the top ranks. Here’s how to bridge that gap.

More restaurants are changing hands these days. Here’s why.

National Sandwich Day is a perfect time to start focusing on trendy flavors that will help a brand stand out from the crowd.

When it comes to technology in your restaurant, it pays to understand and embrace what customers want.

Why diversity in fast casual matters, as told by the multicultural leaders who are paving the way for future generations.