Industry News
When it comes to fast-casual pizza, the playing field is especially crowded. As brands try to gain market share by distinguishing themselves from the pack, one new concept has a special differentiator encoded in its DNA. Pizza Romana, which opened in the La Brea neighborhood of Los Angeles last...
Papa John's becomes first national pizza chain to remove HFCS.
Web Exclusive
Papa John’s menu cleanup machine is going into overdrive. Today the ingredient-focused pizza chain is announcing that it has removed yet another consumer-targeted ingredient from its food menu: high-fructose corn syrup (HFCS). The switch—from HFCS to sugar—is being made this week at all 3,290 Papa...
Corporate marketer turned builder teams up with son in Menchie's venture.
Franchising
When it came to entering foodservice, Rich Ryan took the long and winding road. After receiving his MBA from Xavier University, Ryan embarked on a career in brand management and corporate marketing. In 1985, he teamed up with a business partner to form a company that fueled another passion:...
Read Full Story // read more about: Menchie's, Robert Thomas
Through online ad campaigns, brands can reach niche customers.
Outside Insights
In today’s world, it’s difficult to identify a “typical” quick-service customer. It’s not a one-size-fits-all bunch, but rather, a diverse population with a range of individual preferences. A single restaurant’s customer base is often composed of wildly different taste profiles, dietary needs,...
Read Full Story // read more about: Guest Author
Top QSR chain chefs develop creative new menu items for major food business.
Menu Innovations
At fine-dining restaurants and even some trendy new fast casuals, chefs have become unexpected rock stars—sought by restaurateurs, investors, and consumers alike. For this reason, it’s somewhat ironic that chefs and menu developers at the largest and most recognizable quick serves are rarely in the...
Chicago bbq restaurant Qtine dishes fusion hybrid menu with Canada menu favorite.
Emerging Concepts
Nestled in Logan Square, Q-Tine offers something out of the ordinary—even for foodie Chicagoans. Billed as “Memphis Meets Montreal,” this one-year-old concept meshes the Canadian favorite poutine—fries and cheese curds—with Tennessee-style barbecue. Montreal native and former hockey player–turned–...
San Diego chef driven fast casual operates from touch screen tablet system.
Technology
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation. But what does a truly integrated, automated restaurant look like? Nestled in the Little Italy...
Industry News
Brand evolution can be a slow and steady process, but for Johnny Rockets, the changes are fast and numerous. Gone are the retro design flourishes hearkening to the 1950s and post-World War II pop culture (think: “soda jerk” uniforms, jukeboxes, nailed-down booths, etc.). CEO Charles Bruce, who...
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
San Diego chef driven fast casual operates from touch screen tablet system.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.
Canada Asian food chain Wok Box had employee lose weight on its meals.
Twenty-year-old Alec Vela and 22-year-old Emily Allworth, both employees in the foodservice industry, drastically turned their lives around. Vela and Allworth each recently lost about 50 pounds due to changes in their diet and exercise habits.
Restaurant breakfast is growing trend
You have nearly everything you need to be successful at breakfast: Beautiful facilities, a trained staff, and loyal customers.So why do so many operations struggle with this daypart? Keeping up is often hard to do.
Bankruptcy can offer brands a rare opportunity to reboot.
It would have been easy for the leadership team at Saladworks to hide out in their offices at the company’s headquarters in Philadelphia, wallowing in consternation after their company filed for bankruptcy in 2015 following an ownership dispute.Instead, they grabbed their smartphones and heade