San Francisco based fast casual taco joint features beef tongue on popular menu.
Menu Innovations
“I grew up in Guadalajara, Mexico, so I grew up with my mom making everything from scratch, tortillas and all of that. For my taste, a taco is a homemade tortilla with carne asada on the grill, or with lengua or fish, all freshly made. “Lengua (beef tongue) is such an amazing meat if it’s well done...
Restaurant breakfast is growing trend
Menu Innovations
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers. So why do so many operations struggle with this daypart? Keeping up is often hard to do. And as we reported in January, breakfast is changing. Breakfast is starting to look...
Read Full Story // read more about: Breakfast, QSR Staff
Industry News
While the efforts of various restaurants to increase the healthfulness of their offerings continue to garner industry-wide attention, one key consumer group is rarely addressed: kids. Despite the relative lack of media attention, a new study has found that the largest restaurant chains are working...
Houston fast casual restaurant Dish Society offers table service at night.
Ingredients & Dayparts
Aaron Lyons bucked conventional wisdom. Whereas many upstart fast-casual players target customers within one or two core dayparts, Lyons launched Houston-based Dish Society in January 2014 with a determined quest to capture diners during breakfast, lunch, and dinner. “When you’re paying rent and...
Bankruptcy can offer brands a rare opportunity to reboot.
Finance
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute. Instead, they grabbed their smartphones and headed...
Industry News
When it comes to fast-casual pizza, the playing field is especially crowded. As brands try to gain market share by distinguishing themselves from the pack, one new concept has a special differentiator encoded in its DNA. Pizza Romana, which opened in the La Brea neighborhood of Los Angeles last...
Papa John's becomes first national pizza chain to remove HFCS.
Web Exclusive
Papa John’s menu cleanup machine is going into overdrive. Today the ingredient-focused pizza chain is announcing that it has removed yet another consumer-targeted ingredient from its food menu: high-fructose corn syrup (HFCS). The switch—from HFCS to sugar—is being made this week at all 3,290 Papa...
Corporate marketer turned builder teams up with son in Menchie's venture.
Franchising
When it came to entering foodservice, Rich Ryan took the long and winding road. After receiving his MBA from Xavier University, Ryan embarked on a career in brand management and corporate marketing. In 1985, he teamed up with a business partner to form a company that fueled another passion:...
Read Full Story // read more about: Menchie's, Robert Thomas
QSR brands must adapt new technology tools to improve business potential.
Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants.
Fruit is increasingly finding its way to fast food restaurants menus.
Walking into some quick-service restaurants these days can make you feel like you’ve just wandered into the produce section at Whole Foods.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.
Bankruptcy can offer brands a rare opportunity to reboot.
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute.Instead, they grabbed their smartphones and heade
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.