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Long a marketing platform for only a select few in the foodservice industry, the Olympics are evolving—and so are the tactics to capitalize on them.
Farming in Flux
Family farms are disappearing, even as restaurants look to source better ingredients. Can agriculture and foodservice help save each other?
Standout Store: Papi’s Tacos
Papi’s Tacos in Greenville, South Carolina, brings a fine-dining panache to fast-casual tacos.
Leaning into Leftovers
From surplus and scraps to ugly produce and discards, food waste is becoming a vehicle for menu innovation and social impact.
Inside the New Quick-Serve Kitchen
Think culinary innovation is limited to full service and fast casual? Think again. These five chefs are rewriting the rules of menu development.
Standout Store: Q-Tine
What do you get when you combine Canadian poutine with Southern barbecue? Chicago's Q-Tine set out to discover—with winning results.
When Fresh Falls Short
A rash of food-borne illness outbreaks have operators rethinking food safety.
The New Purchasing Power
When it comes to sourcing, large chains still hold most of the cards. But emerging concepts and consumer demands are shaking up the old system.
The World Is Not Enough
From Western Europe to the Far East, these four countries deserve a second look for quick-service expansion.
Start to Finish: Nick Vojnovic
Nick Vojnovic, president of Little Greek Fresh Grill, talks about the leap of faith he took when he joined the concept.
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