As the legacy brand celebrates a century in business, its new leaders reflect on a history full of ups and downs—but one that never wavered from classic American food.
Why some quick-service brands are getting creative with new product rollouts.
The frozen-dessert world is getting more creative, innovative—and more Instagrammable.
Women are reshaping limited-service C-suites as the labor market demands change.
The wide range of cuisines coming out of Latin America is making a big impression on U.S. restaurants and consumers.
It took off in casual dining, but the Japanese staple remains on the brink of limited-service success.
Some companies have found that publishing open letters to their competitors or customers is a winning marketing strategy.
Long a cold-weather staple, soup is evolving to fit many needs and seasons.
Smaller-portioned menu items can draw grazers at all times of the day.
Baked confections offer a unique point of differentiation—or a platform to build a business from scratch.
Yes, Mediterranean food provides a healthy halo. But a growing number of fast-casual brands are showcasing the cuisine’s flavorful characteristics, too.
Chicken and turkey aren’t just fit to be fried. Just ask these operators who are grilling, roasting, and barbecuing the birds with delicious results.
Operators are wowing customers with elevated fried chicken dishes.
Quinoa’s breakout leads operators to seek other grain options.
Regional American cuisine lets limited-service restaurants tell a compelling food story.
Consistency is the norm when it comes to breakfast, but creativity can fuel brand excitement, growth.
Operators are answering customers’ calls for clean-label foods with fewer additives and preservatives.
Updated build-your-own efforts can attract younger diners into your restaurant.
Brands are making more beverages in-house, allowing for more menu creativity.
Operators make a healthier choice with their cooking and frying oils.
The popular cuisine is emerging from the shadow of Mediterranean’s success.
Looking to appeal to a younger demographic, operators can now reach for a new tool in their healthful-eating toolbox.
Plated dishes with an entrée and sides used to be relegated to casual and fine dining. Not anymore.
Street food from around the world provides menu inspiration to U.S. fast casuals.
How to use outside-the-box cheeses to great effect on your menu.
Guess what? Hot dogs and sausages aren’t as boring as you thought. Here's how to wow your customers with wacky wiener flavors and ingredients.
Growth in frozen-dessert options shows demand for premium treats.
Beef reigns supreme, but other proteins are making inroads at burger chains.
Cuisine from Europe and Latin America continues to make an impression in U.S. restaurants.
Customization and convenience are key to the growth of bowl options.