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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...
Hawaii themed QSR restaurant owner shares tips on fusion menu development.
Menu Innovations
At Coconut’s Fish Café, the Hawaii-based fast casual dishing out island flavors and a renowned fish taco, fusing innovative—and often wholly different—ingredients together is the name of the game. Here, CEO and founder Michael Phillips talks about the fusion trend and how limited-service operators...
Industry News
Fresh off an infusion of venture capital in April, Cava Grill received $45 million in funding from equity investor Invus, existing partner Swan & Legend Ventures, and new partner Revolution Growth. The Washington, D.C.–based fast casual plans to use the influx to fuel its expansion of stores...
Read Full Story // read more about: Cava Grill, Finance, Growth
Industry News
Last week, a group of consumer, health, and environmental groups released an antibiotic policy scorecard grading 25 of the largest limited-service brands. The only brands to "pass," according to the report, were Chipotle and Panera with As; Chick-fil-A with a B; and McDonald’s and Dunkin’ Donuts...
Legendary QSR restaurant leader Fred Deluca died after battle with leukemia
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Fred DeLuca, the legendary founder of Subway and visionary for the franchise business model, died last Monday at the age of 67 after a battle with leukemia. DeLuca founded Subway when he was only 17 years old and built it into the biggest restaurant company in the world by number of locations....
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
Jaime Grunlan's team at Texas A&M work on their thin coating polymer product.
A discovery thousands of times smaller than a human hair could completely redefine how restaurants serve their food.
Presidential candidate Donald Trump gives restaurant businesses new marketing lessons.
Q: Is it true there really is no such thing as bad publicity?A:To answer this question, let’s look no further than Donald Trump, the ultimate publicity machine.
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 franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.