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  • Pork shoulder topped with pickled daikon and carrot, cucumber and jalapeño relish and our Asian Plum Sauce on a steamed bao bun.

    As the season 7 winner of Food Network Star, Jeff Mauro could have slapped his name on the façade of a restaurant, collected a licensing fee, and left town. It would have been a heck of a lot easier.

    ...
    Noon Mediterranean's mew winter menu showcasing fresh bowls.

    In the increasingly competitive fast-casual world, keeping up to date does not just mean adding fresh offerings to your menu. It means refreshing your look to keep pace with current trends. As many fast-...

    Gift cards stacked up on the counter of Pita Pita, a fast casual restaurant ready to benefit from Trump's tax cuts.

    Peter Riggs would bet on his franchisees and customers over the federal government any day. Thus, he’s happy to see more money going back to both after Congress and President Donald Trump ushered in...

    The bright and popular Chicken Shawarma Salad Bowl from Naf Naf is a hit with customers and a perfect blend of ethnic spices and Middle Eastern flavors.

    It didn’t take long for Paul Damico to recognize what made Naf Naf special. The former President of North America for Focus Brands arrived in June. To that point, Damico had never eaten at the 38-unit fast...

    Zoës Kitchen's new restaurant in Raleigh, North Carolina, features light and bright colors and all new decor.

    As Zoës Kitchen CEO Kevin Miles described the defining details of his brand’s fresh prototype Thursday night, the building itself decided it was time for some show-and-tell. “You can see, as the lights come...

    Employees prepare pizza at Uncle Maddio's new service line in Georgia, showcasing the restaurant chain's fresh design and commitment to the customer experience.

    As QSR reported earlier this month: From the "Big Four"—Pizza Hut, Papa John's, Domino's, and Little Caesars—to new...

    Comedian George Lopez is diving into the restaurant world.

    Sometimes the best food concepts are the simplest. But that does not always mean they are the easiest to recreate. They sometimes require years of cooking experience that leads to intuitive kitchen mastery...

    Nature's Table has been going strong for 40 years.

    “I grew up in a health food family,” says Rich Wagner, president of Nature’s Table. Wagner’s father, Francis, was a chemist, owned health food juice company Wagner...

    Coolgreens is ready to franchise its popular concept.

    In 2009, Robert Lee started producing kidney stones, forcing the Dallas resident to reconsider his eating habits.

    When the search for a healthier diet led him to Oklahoma City’s Coolgreens—a seven-...

    McAlister's Deli's new sandwiches are on-trend for 2018.

    Quick-service operators can expect an even more cut-throat market—if such a thing even seems possible—in 2018, as restaurant experts predict tougher competition for the value-minded consumer. But that's not...

    Five years ago, I wrote a piece for QSR called “The 5 in 5: A look at the five segments everyone will be talking about in 2017.” But I had my...

    Captain D's is leading a seafood resurgence in fast casual.

    Turn the clock back a few years and imagine this question popping up at the family table: Fast-food seafood, anybody? Unless someone was feeling deep-fried, highly processed items of questionable origin,...

    Bonci Pizza is taking over Chicago.

    In a compact space in Chicago’s growing West Loop neighborhood, Rick Tasman runs the show at Bonci Pizza. During the lunch rush in the Windy City, the BonciUSA president doesn’t look like a typical...

    Noon Mediterranean

    For Michael Heyne, the name of his fast casual restaurant was kind of like a bad haircut. Until he fixed it, nobody was willing to be honest. "We knew we had made the right choice," Heyne says, "when people...

    Moe's is bringing its concept front-and-center with its Tour de Burrito.

    It has been 17 years since Moe’s Southwest Grill was founded in Atlanta. More than 700 restaurants later, pretty much nothing about the fast casual’s competition looks the same. The Mexican segment is...

    Jeff Jacobson hears the gloomy restaurant news trickle in like everyone else. A chain’s sales are up a solid half point. They’re flat. Out of the red equals reason to celebrate. “Flat has become the new up...