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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QSR brands spend money on new food item investment programs.
Restaurant brands that are around for any length of time are likely to undergo a rebrand at some point, whether it’s a subtle store redesign or a wholesale menu shift.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.
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
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.
QSR chains take notes from Millennial led startup companies to innovate business.
When Manny Carral started Revolucion Coffee + Juice in San Antonio four years ago, he thought he was going into unfamiliar territory. The California transplant had no background in food or beverage service and had recently moved to Texas.