June 2012

    A look at the five hottest quick-serve segments in five years.
    Food safety evolves as raw produce joins more menus.
    Fruit finding its way to more fast food menus.
    Tossed franchisees learn the secret to stronger profitability.

    POS: Coming to a Smartphone Near You

    With smartphones getting smarter, smaller, and speedier all the time, concurrent advances in mobile point-of-sale technology are presenting restaurants with the opportunity to make their POS system

    The Push for Humane

    With more consumers interested in knowing where their food comes from, a growing number of quick-service companies are either pressuring their suppliers to improve the humane treatment of animals o

    The Great Spin-Off

    The seasoning of the food, impeccable service, crisp table linens—every detail counts in fine dining, as chefs and managers seek to create a memorable experience alongside a savory meal.

    Turn Sustainability into Profitability

    Christi Hogin and her business partners Michael Jenkins and Chris Khaleghian opened their first Tossed unit in the heart of Los Angeles’ Financial District in March.

    Icing On the Cake

    How is it possible, in a culture where clever entrepreneurs have built entire concepts around the likes of cake, cookies, ice cream, yogurt, doughnuts, cream puffs, strudel, custard, cupcakes, and

    One to Watch: Jeni’s Splendid Ice Creams

    There’s been no lack of new faces and places on the frozen dessert landscape in the past 10 years, but with innovative flavors like Wildberry Lavender ice cream and Riesling Poached Pear sorbet, Je

    Big Idea: Mini Desserts

    Tapas continue to grow in popularity, as do sliders and other little burgers. Even antipasto has found a place in the small-dish arsenal within American restaurants.