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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.
Bitter, sour flavors help bring harmony to menu items.
Increased interest in clean and fresh dining boosts veggie options.
Some Latin Love
Cuisine from South and Central America and the Caribbean provides plentiful menu opportunities.
The Top Stories of 2015
The biggest news of the year in the quick-service and fast-casual industries.
Waffles find a place on the menu beyond breakfast.
Using a variety of lettuces for salads gives operators plenty of room for innovation.
Putting It All Together
Fusion provides chefs, operators with a path for innovation.
Good Fat, Bad Fat
Good fats help promote health while providing tastes chefs want.
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Seattle-Based Concept Moves into San Francisco
Salata Reinstates Its Franchising Program
Wayback Burgers Launches Summer-Inspired LTOs
Nékter Juice Bar Signs 29 Franchise Deals in Q1
Au Bon Pain Lightens Up with Late Spring, Seasonal LTOs
Space Savers: Wow Bao Finds Stride in Nontraditional Units
Mediterranean Concept Joins Food Hall R. House in Baltimore
The Flame Broiler Adds Organic Tofu to Menu
Chipotle's Asian Concept ShopHouse Opens New L.A. Unit
McDonald's Recognizes Antunes for Bun Toaster
Ones to Watch