Industry News
This weekend, the East Coast could see heavy rains and wind, as well as some flooding, as Hurricane Joaquin makes its still undetermined path. In recent years, storms like Irene and Sandy have demonstrated that preparedness—for both individuals and businesses—should extend beyond Florida and the...
Marc Halperin: Resident F&B Expert
Eons before White Castle ever conceived of sriracha chicken sliders—way back when food trucks selling curry burritos or sushi sub sandwiches were only a glimmer on a very, very distant horizon—fusion cuisine had a proponent in the person of Catherine de’ Medici, wife of France’s King Henry II. Many...
Read Full Story // read more about: Marc Halperin
Before serving poutine—the Canadian favorite consisting of french fries, gravy, and cheese curds—Danny Rodriguez was all about show business. After graduating with a degree in film studies from the University of California at Santa Barbara, Rodriguez opened his own company under an output deal with...
Read Full Story // read more about: Robert Thomas
Industry News
On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day. The celebrants won’t just be those who ascribe to elimination diets though. Finding itself at the confluence of...
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In September, the U.S. Department of Agriculture (USDA) announced an initiative to cut national food waste in half by 2030. Under this program, the USDA will work with the Environmental Protection Agency, continuing the agency’s efforts to educate consumers about food date labels and safe food...
Read Full Story // read more about: Paul Gereffi
Menu Innovations
“The sushi burrito concept is an evolution of the sushi roll. The American customer is looking for a nice-sized portion, but they’re gravitating toward the healthier route and the more economic route. “With the Slammin’ Salmon, it’s tataki-style salmon. It’s basically sushi grade, but we sear it on...
Industry News
The Windy City may be renowned for its deep-dish style pizza, but Chicago Franchise Systems is flattening the iconic pie with its new concept Doughocracy Pizza + Brews. The restaurant group behind two other limited-service restaurants—Nancy’s Pizza and Al’s Italian Beef—will open two franchise...
QSR restaurant owners develop new fusion food items to add adventure to menu.
Menu Innovations
There’s nothing new about fusion in food. Food historians say mixing ingredients and cooking styles of various cultures has been part of food’s evolution, from the ancient spice routes to the exchange of Old World cuisine with New World grains, fruit, and other crops. That continues today, as chefs...
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
QSR brands release high tech signage and menu boards to illustrate nutritional information.
As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e
A quiche hits the spot any time of day.
Breakfast has always broken the rules.Whereas frosted cinnamon buns, bowlfuls of chocolate-flavored puffed rice, and jelly doughnuts dusted with powdered sugar are considered perfectly acceptable morning mealtime fare, anyone besides a college student who breaks out the same items for dinner on a re
QSR brands plate fresh and natural ingredients to improve health and nutrition.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
QSR operators move operations systems to cloud based technology.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.
QSR brands change price strategy to account for higher costs in restaurant industry.
Quickly rising labor costs are a major concern for quick-service operators these days as initiatives to accelerate minimum wage increases dominate the news.