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...
Jersey Mike's contributes to charities across the country.
Industry News
Jersey Mike’s Subs aficionados throughout the country made a substantial difference in children’s lives this March during the sub chain’s second annual “Month of Giving” by helping to raise nearly $858,000 for 74 different charities nationwide. The recipients ranged from children’s hospital...
Industry News
During his company’s first-quarter earnings call today, Yum! Brands CEO David Novak sounded a now-familiar refrain, once again lauding the company’s wildly successful international markets. In China, Yum’s same-store sales shot up 14 percent from the previous quarter and are “performing at an...
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Jamba Juice held a National Hiring Day at 80 of its stores.
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The heat is already on for summer seasonal hiring, as quick-serve managers are hiring summer help earlier in the year to have their pick of top-shelf applicants. Snagajob, a Richmond, Virginia–based hourly employment network, released its annual summer job survey in March. The report found that 23...
Industry News
A new, high-tech Subway franchise in Kokomo, Indiana, recently received the state’s first LEED (Leadership in Energy and Environmental Design) commercial project certification, thanks in part to a Control4 automation system. As part of Subway’s Eat Fresh, Live Green Eco-Restaurant initiative, the...
Industry News
Beautiful Brands International (BBI) announced a system-wide rollout of a new spring menu to all Camille’s Sidewalk Cafes nationwide after experiencing a strong increase in sales during a test program at its flagship corporate location in Tulsa. The menu additions come on the heels of last month’s...
Industry News
Last December, the 22-year-old Shula Steakhouse enterprise entered the quick-service space when it launched Shula Burger, a fast-casual spot eager to differentiate itself from other better-burger concepts. The concept’s burgers blend brisket, short rib, and Black Angus beef chuck, and the menu...
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
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
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.
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.