May 2015

    What do you see as being some of the biggest trends in the quick-serve industry when it comes to chicken menu items?

    Quick-service brands invest in workers to build loyal employee base.

    How exciting is the thought of chicken for dinner? The answer depends almost entirely on the image that pops to mind when you hear the word chicken.

    Del Taco franchisee Paul Hitzelberger has been on either side of the franchise aisle, having previously served as a member of the brand’s corporate team.

    The Mobile Age

    Staying on trend, particularly when it comes to technology, is a delicate balancing act for Back Yard Burgers.

    Old Bird, New Tricks

    Chicken is a perennial restaurant favorite, but that doesn’t mean we’re eating it the same old ways; in fact, this humble protein is experiencing a renaissance in the fast-casual landscape, led by

    This Restaurateur Went to Market

    A world traveler, Mary Nguyen Aregoni marveled at the markets peppering international destinations she visited around the globe—the flurried action that attacked the senses, the swirling energy tha

    Bird is the Word

    Fried chicken may have roots reaching deep within the culture of the American South, but the dish’s versatility has made it an integral part of the entire nation’s restaurant landscape over the yea

    Shack Attack

    A small sampling of the search results for tweets with the hashtag #ShakeShack on a Monday evening in early March include:

    Healthy Menu Hang-Ups

    The Dietary Guidelines Advisory Committee (DGAC) recently recommended changes to what Americans should eat, including suggestions to consume less meat, sugar, and saturated fat.

    Start to Finish: Carin Stutz

    It seems almost impossible to think about, but my quick-serve career started back when the McDonald’s in my town didn’t even have a drive-thru window.