Industry News
As Washington, D.C.­­–based Taylor Gourmet approached its seventh anniversary, founder and co-owner Casey Patten knew he wanted to do something special for the customers, but he also had a desire to take it to the next level. “We were thinking: What can we do that is actually better than just...
Industry News
On Wednesday, November 11 federal offices and many private businesses will close to honor Veterans Day. While the retail world will go about business as usual, several restaurant chains will offer special promotions targeting active-duty military, their families, and veterans across the armed...
Industry News
The National Restaurant Association (NRA) annually explores the top menu trends for the coming year. For this year’s What’s Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs—members of the American Culinary Federation (ACF)—to find which foods, beverages and culinary themes...
Franchising
More than 2 million Americans have served in the wars in Iraq and Afghanistan, and as they return home, restaurant brands are realizing that this new generation of military veterans may make ideal franchisees. These partnerships are increasingly benefitting veterans looking for post-service...
New York health food fast casual serves fresh ingredients in modern environment.
Emerging Concepts
Billed as a “farm-to-counter” concept, Dig Inn leaves the last few steps of the “farm-to-table” journey up to the customer in order to make local, seasonal food more affordable. Founder Adam Eskin says Dig Inn is committed to sourcing naturally raised meats and local seasonal produce, as well as...
Consumer Trends
The growth of catering has seen numerous limited-service restaurants expand their operations to capitalize on the incremental revenue, and an increasing slice is coming from the corporate business world. But while catering to corporate customers gives operators a major business opportunity, it...
Popular QSR chains could turn to flat bread to innovate pizza menu.
Web Exclusive
We’re in the roaring ‘20s of flavor-blasted, stuffed crust extravagance within the pizza segment, but economic indicators show that it may be time to start rethinking this extreme approach to pizza before consumers get burned out. While industry analysts agree that fast-casual pizza presents...
QSR brands can leverage education materials and resources from restaurant associations.
Outside Insights
It’s been years since New York Times columnist Thomas Friedman declared the world to be flat, with local industries deeply entangled in the global economy and vice versa. But the declaration is truer today than ever before for the National Restaurant Association (NRA), which has a broader reach...
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When vomit, diarrhea, or other bodily excretions mar the environment in a quick-service restaurant, a rapid, well-planned response is imperative. It’s essential to clean and disinfect the contaminated area promptly to prevent the spread of illness and protect the health of guests and empl
Quick service operators develop innovative potato dishes as menu options.
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity.
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
Top QSR chains finance global growth through new business funding.
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion.