Menu development columnist Marc Halperin talks QSR chefs using bitter and sour flavors.
If the pucker factor of lemon juice, vinegar, or Greek yogurt just makes you wince, or if the prickly sensation of bitterness on the sides and back of your tongue makes your nose scrunch and your taste buds recoil, you’re far from alone.
Quick service brands can set menu prices based on food qualities.
Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one.Welcome back, class.
Top QSR chains develop new bowl food menu items to appeal to customers.
As vessels intended for eating go, it’s tough to top the versatility and comfort quotient of the tried and true bowl.While a plate behaves more like a canvas begging for some sort of formal presentation, a bowl is all about function, familiarity, and feel.
As with Chipotle, fresh does not always equate with safe in restaurants.
It’s been a busy few months for Sloan’s Ice Cream.
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