If there’s one place every American diner over the age of 5 has eaten, it’s a cafeteria. Ask them if they’re particularly happy with that experience, however, and the answer is probably no.

There’s a lot of excitement in the limited-service restaurant industry today.

The concept of serving an entrée that includes at least one side dish—perhaps a starch or vegetable—has long been part of dining tradition.

In the foodservice world, most multiunit franchise companies are content with filling out their portfolio with a suite of franchised brands. Fast-casual industry taking off?

One of the most dynamic culinary changes in restaurant history may be wafting just under our collective noses: Chefs—real, honest-to-goodness chefs—are taking over fast-casual kitchens.

“Cardini is the one who created the original Caesar salad.