Franchising
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...
Web Exclusive
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
Start up technology entrepreneurs use disruption method to change restaurant industry.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
Quick-serve restaurant owners are some of the busiest people you may ever know.
Top QSR industry customer trend makers for the year include fresh vegetables.
We’ve gazed into our crystal ball, read the stars, and turned over our Magic 8 Ball a few times, all in an attempt to divine what trends will affect the limited-service restaurant industry in the coming year.OK, that’s not what happened.
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.
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.