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...
New minimum wage laws could hurt restaurant business with higher labor costs.
Web Exclusive
For restaurants in California and New York—and, ultimately, across the country—the recently approved $15 minimum wage bills represent a new reality for an industry that’s historically been dependent on lower-wage workers. With the so-called “Fight for $15” movement gaining traction in other states—...
Industry News
When the Krystal Company decided to launch a new ad campaign, the brand knew it wanted to do something fun and unconventional. What the team didn’t expect was a visit to the Jim Henson Creature Shop. Created in the late ’70s, this visual effects company specializes in puppetry and animatronics—the...
Top sandwich QSR chain executive shares love for restaurant business.
Start to Finish: What Inspires Execs
I’ve been in this industry such a long time; I feel I don’t know anything else! I started out as a dishwasher in my teenage years for a nearby Japanese steakhouse and have never looked at any other industry since. Living and growing up in Columbus, Ohio, I graduated from Ohio State University and...
Tech tools like touch screen kiosks give fast food chains interactive new ordering system.
Ordering
This may be a smartphone age, but our lives are becoming a series of kiosk stops, from ATMs and supermarket checkouts to airlines and gas stations. And now, increasingly, there’s the fast-food kiosk. Kiosks have one main purpose: to save time. And an industry that dubs itself “quick service” has...
Denver Colorado based chef talks fast casual menu development with high quality flavors.
Interviews
With demand for premium foods in a fast-casual format at an all-time high, more chefs with culinary training and fine-dining experience are migrating to the category, joining or founding multiunit concepts that put high-quality flavors and conscious sourcing practices at the center of what they do...
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
Nonalcoholic cocktails could offer great beverage innovation for quick serves.
While attending the Research Chefs Association’s annual conference in San Antonio this past March, I wandered into the Esquire Tavern, a historic downtown institution with a cocktail menu capable of tempting even the most ardent teetotaler.Like hundreds of other hip restaurants and watering ho
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
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.
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.