Philadelphia-based Fuel announced in the fall that it was putting CBD-infused smoothies on the menu.
Durham, North Carolina-based Eastcut Sandwich Bar is betting on its creative bar program to stand out.
A wide range of flavors is top priority for these brands that are keeping guests interested with out-there, yet craveable, frozen beverages.
Smoothie King takes its purposeful products to the next level with cleaner, better-for-you ingredients.
The fine-casual Mexican concept builds a crowd-pleasing menu beginning with a vegan base.
Three very different menu items built from the same simple combination of flour, water, yeast, and salt.
Bread presents a host of challenges—especially for those who insist on baking fresh in each location.
By milling its flour fresh every day since 1976, Great Harvest has systemized bread-making as a nationwide brand.
The Culinary Edge’s Aaron Noveshen used his industry know-how to build a successful brand in Starbird.
Americans are still loving these rich and creamy treats. Here’s what to expect in 2019.
The chain has grown to 28 locations.
When Flour first opened 18 years ago, it offered just one sandwich bread.
The build-your-own concept turned to a large food purveyor to make its starting costs realistic for franchisees.
Family-run Kneaders is steeped in tradition, yet continues to evolve to meet consumer preferences and menu trends.
Harnessing the power of social media, this burgeoning concept brings a pop vibe to vegan food.
Michael Mohammed worked with the Chronic Tacos cofounder to buy the brand back, and now he’s charting a new course.
A member of the Osage Nation, Ben Jacobs partnered with friend Matt Chandra to promote oft-overlooked Native American cuisine.
This Southeast micro-chain pushes the fast-casual envelope with elevated plates and sterling customer service.
QSR talks with Antoni Porowski’s restaurant-savvy partners about New York’s Village Den.
Founder/owner Reed Allen Slobusky is building a good-for-you oasis in Las Vegas.
Leaning on a career in cafeterias, the founder of this Nashville favorite is taking Music City’s famous heat nationwide.
The fast casual launched an in-house system to reinvent the model as we know it.
MUTTS Canine Cantina is a hybrid fast-casual, bar, and dog park that taps into customers’ daily routines.
The founder of Rubio’s Coastal Grill shares the ups and downs in his quest to bring fish tacos to the masses.
The java giant unveiled a bold goal to open 10,000 “Greener Stores” globally by 2025.
With thousands of possible combinations, this ice cream sandwich chain is making its mark across the country.
Cava’s executive chef shares how he and his cofounders propelled the Greek cuisine they grew up with to be an on-trend sensation.
Will the $200 million investment affect delivery at Pizza Hut?
The chain hopes to dominate this dense market with its new Cantina concept, GrubHub, and self-serve kiosks.
Fulfilling the need for fresh-Mex in the university-saturated city of Boston, Anna's Taqueria founder Mike Kamio generated a devout following.