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    April 2016

  • US fast food restaurant chains develop menu ideas from historic global meals.
    Cuisine from Europe and Latin America continues to make an impression in U.S. restaurants.
    Major QSR chains develop new menu items with Europe and American cuisine in mind.
    How to adopt forms and flavors from both old- and new-world cuisines.
    San Francisco based fast casual taco joint features beef tongue on popular menu.
    Beef tongue in a taco? At the San Francisco taqueria Uno Dos Tacos, it's not weird at all. Chef Luis Flores explains.
    Houston fast casual restaurant Dish Society offers table service at night.
    In a battle for market share, many quick serves are looking to deepen inroads into the traditional dayparts with a host of strategic efforts.
    Bankruptcy can offer brands a rare opportunity to reboot.
    Bankruptcy may conjure images of financial ruin, but it can offer a rare opportunity to reboot the brand.
    Corporate marketer turned builder teams up with son in Menchie's venture.
    A corporate marketer turned builder brings his construction savvy and DIY mentality to fro-yo franchising.
    Through online ad campaigns, brands can reach niche customers.
    Online advertising helps operators reach niche customers.
    Top QSR chain chefs develop creative new menu items for major food business.
    Think culinary innovation is limited to full service and fast casual? Think again. These five chefs are rewriting the rules of menu development.
    Chicago bbq restaurant Qtine dishes fusion hybrid menu with Canada menu favorite.
    What do you get when you combine Canadian poutine with Southern barbecue? Chicago's Q-Tine set out to discover—with winning results.
    Integrated tablet technology allows operators to run their restaurants from any location.
    Top sandwich QSR chain executive shares love for restaurant business.
    Charley Shin, founder and CEO of Charleys Philly Steaks and Bibibop Asian Grill, explains how a life lived in restaurants has encouraged him to set franchisees and employees up for success.
    Tech tools like touch screen kiosks give fast food chains interactive new ordering system.
    Even in a smartphone era, touch-screen kiosks give brands a fun, efficient ordering innovation.
    Denver Colorado based chef talks fast casual menu development with high quality flavors.
    Chef Nate Weir gives us a look inside his R&D process at Fast Casual 2.0 Modern Market.
    Top QSR chains develop new limited time menu offers to advertise with customers.
    Limited-time and seasonal offerings can spice up the menu and gauge customer interest in new flavors.
    Texas food truck turned chain taco joint serves high quality Mexican food.
    This Austin, Texas, food truck–turned–brick-and-mortar chain serves high-quality, no-frills tacos.
    US QSR restaurants serve vegan food as popular consumer trend grows.
    Plant-based concepts and specialty menus are no longer raising eyebrows, but appetites.