Fast-casual and quick-service brands continue to find innovative ways to adapt. Consumers want more diverse food options without conceding taste, quality, and, especially, convenience.
Since opening in 1974 as a drive-in-meets-bar-meets-dive with a 1936 Chevrolet showcased on the original hydraulic grease rack, Quaker Steak & Lube has likely never been accused of being unorig
Americans love their burgers. Better yet, Americans love to argue that their burger is the best burger.
Oklahoma City-based Coolgreens just signed its first franchise. Now, it's time to gear up for national expansion.
The value wars are about to heat up in a major way.
Bonci Chicago is all cards, all the time. And customers are loving it.
The American restaurant industry, long shrouded by economic rain clouds, saw glimmers of sunshine break through the gloom in October.
Pita Pit’s new marketing boss, Doug Reifschneider, is applying lessons learned at Firehouse to the growing brand.
This quarter, neither queso nor cutting chorizo proved to be the answer to Chipotle’s enduring woes, which have plagued the fast-casual Mexican chain since a string of foodborne illnesses flung the
Although Arby’s might be best known for roast beef, the quick-serve concept backed up its slogan on Wednesday—“We have the meats”—by announcing the nationwide debut of its specialty Venison Sandwic
Building on recent efforts to dominate the better-burger segment with the help of technology, Shake Shack announced Monday that its newest New York City restaurant will be a “playground” featuring