In 2015, any company that wants a healthy bottom line has to think about healthy menu offerings.
Although the limited-service industry was built on the pillars of convenience and speed, the human factor is what sets brands apart.
Occasionally, it happens that a menu item that once was perfectly at home off to the side of the main course migrates to the center of the plate.
For decades, traditional quick-service restaurants have leaned heavily on selling food that’s ultimately consumed off-premise, whether it’s delivered through the drive-thru window or carried out fr
When a restaurant operator needs funding, a Small Business Administration (SBA) loan may be a viable option.
Great Wraps Grill CEO and chairman Mark Kaplan says that when he and company president Bob Solomon started the now 26-year-old hot wrap concept, few people knew what a wrap was.
Like so many, my first real job was a grill operator for a fast-food chain when I was in high school. I still love this people-oriented, service-based industry today.