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...
Industry News
Porano Pasta, the new Italian fast casual from James Beard–winning chef Gerard Craft (“Best Chef: Midwest” in 2015), opened today in St. Louis, Missouri. The new concept, Craft’s fifth restaurant under Niche Food Group and first with counter service, lets customers build their own bowls using a...
Industry News
Despite some lingering doubts around McDonald’s latest turnaround effort, the fast-food titan’s fourth quarter numbers indicate it is on the rise. Global comparable sales were up 5 percent in Q4 and 1.5 percent for 2015. In the U.S., fourth quarter comparable sales jumped 5.7 percent. Yesterday...
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Menu Innovations
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station. Today, quick-serve and fast-casual operators are rediscovering the potential of fresh vegetables, especially as local sourcing and fresh foods are more in demand...
Top QSR chains finance global growth through new business funding.
Finance
When it launched its first restaurant in Mexico, BurgerFi learned the real-world costs behind international expansion. Expenses for site visits and long-distance communications were part of the package, but Corey Winograd, CEO of the North Palm Beach, Florida–based brand, says the costs were about...
Industry News
McDonald’s is betting on a continued winning streak with the return of Cutie brand clementines to both its Happy Meals and a la carte menu. Last week the fast-food leader brought back the seasonal fruit, which will be available nationwide through early May. This reintroduction comes just a few...
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
Quick service owners and franchisees need to negotiate who owns historical data.
Are you shopping for new restaurant performance management solutions? Whatever your reasons or your needs are, before you start shopping, you will want to give some thought to who owns your historical data.
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 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.
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.