Elevation Burger is using the controversy to promote its grass-fed beef burgers.
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One month after the “pink slime” controversy initially made waves across the U.S., a new report shows that consumers are still concerned about the contents of the meat they eat at quick serves. The controversy, ignited after an ABC News report detailed the use of the additive lean finely textured...
Industry News
Since 1998 researchers across the country have undertaken thousands of drive-thru mystery shops each year with one goal in mind: to establish how quick-service restaurant chains are performing in the all-important drive-thru operation. It’s now that time of year again, as research for the study,...
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McAlister's Deli has announced a new store design for its restaurants. Combining modern and traditional elements, the new design gives the 23-year-old brand an updated look and feel. "We are very excited about our new store design, and believe our customers will find our restaurants even more...
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Wendy’s has redefined side item offerings with its three new Signature Sides, now available in Wendy’s restaurants across the U.S. Macaroni and cheese made with white Vermont Cheddar cheese; freshly oven-baked, U.S.-grown sweet potatoes; and Chili Cheese Fries sprinkled with sea salt and topped...
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On April 2, Smashburger opened its first international location in Kuwait. The opening is the first of many international stores for the Denver-based burger brand, which plans to bring stores to Canada, Latin America, and the Middle East later this year. “We saw it as a natural evolution of the...
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After announcing that the company’s comparable sales increased 8.9 percent in the first quarter of 2012, outgoing McDonald’s CEO James Skinner said the company’s transition to new CEO Donald Thompson would be smooth and wouldn’t hurt momentum. Skinner reassured investors during the company’s first-...
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Citrus can brighten up any fast food restaurant's menu.
Marc Halperin: Resident F&B Expert
Growing up in the middle of the 20th century in California’s San Joaquin Valley, I was surrounded by citrus-growing communities with names like Orange Cove. These proud places supplied many of the navel and Valencia oranges, grapefruit, lemons, and tangerines people throughout the U.S. consumed in...
Industry News
Everything old is new again at Carvel Ice Cream, which has debuted its new “classic cool” look. From a streamlined menu and powerful new graphics to new innovative cake designs, Carvel couldn’t be more proud to unveil its fresh positioning and appearance inspired by the 78-year history of the brand...
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
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.
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
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.