May 2014

    Like the melodic tune of a mythical fish-tailed woman luring in unsuspecting sailors on the open ocean, the siren of Starbucks’ famous logo beckons the masses toward a promise of quality, of famili

    The owners of the vegan fast-casual concept Native Foods Café decided if they could make it in Chicago—home of cheesy deep-dish pizza and Vienna beef hot dogs—they could make it anywhere.

    Lighter menu offerings at restaurants long ago moved from being a nice option for health-conscious customers to being the expectation of a sizeable chunk of the population.

    The nutritional value of limited-service restaurant food has been the topic of debate among consumers, critics, and operators for some time.

    Lightening Strikes

    Ask a typical male heavy fast-food user what would make his favorite pepperoni pizza even better, and it’s a reasonably good bet he’ll tell you “more”: more pepperoni, more cheese, and a bigger, th

    Old School Meets New

    Call it a reflection of consumers’ growing desire for local fare or their increasing demand for cleaner food with minimal processing and fewer ingredients.

    Start to Finish: Cheryl Bachelder

    I came into the quick-service industry working for Tom Monaghan at Domino’s Pizza in 1995. My responsibilities at Domino’s were marketing and product development.

    Ones To Watch: Planet Sub

    At Planet Sub, guests are handed a playing card when they order and listen for that card to be called, indicating their food is ready.

    Getting to the Meat of Marketing

    Sustainability continues to shape the future of the quick-serve industry, and many concepts are marketing their food as sustainable by highlighting locally sourced, in-season produce from nearby fa

    The Chef Revolution

    The story of the future of the foodservice industry starts with a man, a man who trained to become a chef, a chef who wanted to do things differently.

    Standout Store: Top Round

    With its nostalgic vibe and fine-dining approach, Los Angeles–based Top Round gives roast beef a fancy makeover, capturing plenty of rabid fans in the process.

    Define Your Identity

    Q: We've recently been presented with some very attractive opportunities that have the potential to really grow our company.

    Think Global, Eat Local

    In a globalized world, many quick-serve restaurants look to emerging markets in the Middle East, Asia, and other regions for new growth ventures.

    Hiring Goes Mobile

    It’s no secret that the quick-serve industry has a high turnover rate, and the time and money businesses spend to hire new employees add up fast.