It’s that time of year. Time to look back and reflect upon the brand developments in quick service from the past year—from the surprising to the exciting and the defining—that seemed most important.
Your playground is like a magnet. It attracts kids eager for fun and parents hungry for relaxation to your restaurant. Unfortunately, it is also a magnet for microorganisms, including those that contribute to foodborne illness.
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.
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Me
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations.