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...
Top QSR chains develop new limited time menu offers to advertise with customers.
Menu Innovations
PizzaRev customers can be adventurous. They appreciate the 40-plus toppings available and the fact that among them are items like capers, fennel seeds, and three kinds of pepperoni. When the PizzaRev team sets about creating a limited-time offer, they know excitement is a key factor. That’s why the...
Top fast casual chain Chipotle fighting back from food safety crisis with burger and beverage innovations.
Web Exclusive
Ever since it suffered a food-safety setback late last year, with multiple outbreaks of E. coli and norovirus, Chipotle has been struggling to find its footing and bring back loyal customers. Same-store sales were down 30 percent, 36 percent, and 26.1 percent in December, January, and February,...
Fast casual chefs explore innovative flavors in upscale but casual restaurant concepts.
Special Report
Humanely raised flank steak with a house-made au jus. Wood-fired, milk-braised pork with an herb sauce and Meyer lemon chutney. Chicken tikka masala slow-cooked in tomato, coriander, yogurt, and spices and served in a warm tortilla. These are not dishes with $25 price tags served in swanky fine-...
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.
Startup fast casual and QSR chains find finance help through nontraditional funders.
Eager to launch his new restaurant concept Komotodo Sushi Burrito and having already experienced one failed Kickstarter campaign, Alonzo Martinez designed a new strategy and went at it again.
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
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.