Industry News
The story behind KFC’s new Nashville Hot Chicken begins even further back than Colonel Sanders’ time. And as with many great fables, it’s a story of love and revenge. According to legend, a woman living in Nashville, Tennessee, thought her husband was cheating on her, so she cooked his chicken...
Top QSR chains add more vegetable menu options to appeal to health conscious Millennials.
Menu Innovations
For many of us, the sound of our moms’ admonition to eat our vegetables still echoes through our memories. But no chiding is necessary for an increasing number of Americans. The inherent health benefits of veggies have been buttressed by innovative and creative chef-inspired recipes that make even...
QSR chains can grow sales with these fresh vegetable menu development tips.
Marc Halperin: Resident F&B Expert
With health-conscious Millennials beginning to take over as major drivers of the early 21st century economy, and with older Americans looking to extend the length and quality of their lives by adopting better diets, it was probably inevitable that vegetables would get their day in the sun. Along...
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Franchising
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. Rigsby worked for KFC for 15 years and eventually advanced to the role of multiunit manager, experiencing plenty of success with the brand. After one of his supervisors at...
New York City fresh food chain plates veggie and tofu menu item.
Menu Innovations
“As cooler weather was approaching, we were looking for a comfort bowl that customers could feel good about eating. And anything as crazy sounding as ‘sofritas’ must be delicious. “We were exploring flavor combinations to expand upon our vegan menu items, and the Latin American flavors in the...
Top US chefs open new fast casual restaurant concepts to attract mass public.
Web Exclusive
Chefs have been flocking to the fast-casual category for the last five years, but 2016 might prove to be the biggest year so far for the chef revolution—at least, if January is to be believed. Already this month, four high-profile chefs have opened fast-casual concepts that they intend to build...
Outside Insights
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants. Big data has initially gotten a bit of a bum rap because few businesses—restaurants or otherwise—have been able to successfully harness their big data....
Industry News
A renowned New York City chef is getting in on the fast-casual game by spinning one of his fine-dining dishes into food-stall fare. Marc Forgione, chef and owner of Restaurant Marc Forgione in New York’s Tribeca neighborhood, opened Lobster Press in The Pennsy, a new food hall in Penn Station. The...
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
New innovative technology tools improve and streamline restaurant business.
Technology is sort of a funny word to use in the limited-service restaurant industry these days—or any industry, really. After all, what does technology even mean anymore? Does it only reference digital tools? Or does smart equipment count, too?
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.
Chicago fast casual chain offers healthy versions of fast food classics.
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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.
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.