North Carolina-born Duck Donuts recently signed a 10-unit deal in Chile.
Everyone’s favorite Latin import is taking on a life of its own in the U.S. fast-casual industry.
Three dishes that transport the spirit of Latin American cooking to the U.S.
The D.C.-based fast casual is dedicated to sustainability.
Steve Easterbrook has been McDonald’s CEO for three years, and his signature Turnaround Plan is already paying dividends.
Check out these fresh takes being served out of food-truck windows.
The food-truck segment may not have the same momentum as it did five or six years ago, but that hasn’t stopped the innovation from hurtling onward.
Ms. Cheezious offers 17 signature sandwiches.
Chipotle’s success launched a build-your-own meal boom, but not every concept is in love with menu customization.
These fast casuals are getting innovative with crowd-pleasing seafood dishes.
Operators tackle the nation’s food-waste problem, which isn’t just good for the environment—it also makes good business sense.
Chef Mark Peel has big plans for his elevated fast-casual concept.
With fast casuals diving into the fray, seafood options in the limited-service restaurant industry are going upscale.
There are now 23 trucks in 12 cities and one brick-and-mortar location in Los Angeles.
The brand that helped launch the fish-taco craze is still going strong.
Less than two years after it opened in Ohio, Chipotle's burger joint is kaput.
How Church’s Chicken pairs its fried chicken with unique sides.
Brands once again turn to value menus to attract customers. But is it still the best strategy?
Let these three outside-the-box sides from around the industry give you some inspiration for your own side menu.
French fries may dominate the side menu at most quick serves, but new ingredients, toppings, and platforms are reinventing the category.
In our second-annual 40/40, we offer a completely fresh set of 40 fast casuals with the potential to be the next big thing.
Premium coffee is more accessible and in demand than ever before, leaving both customers and operators with a plethora of coffee options.
These drinks take flavor inspiration far beyond the typical cup of coffee.
The growing brand sources 100 percent of its beans directly from farmers.
The 250-unit franchise offers something for everybody, and strives to be "fun and unintimidating."
The director of strategic marketing for Red Diamond shares her thoughts on the white-hot industry.
Zucchini fries, roasted broccoli? PDQ takes the same creative approach with its sides as it does its menu.