DC based fast casual restaurants innovate in nations capital and raise money for growth.
Fast Casual
Washington, D.C., wasn’t always known as a food town. For years our nation’s capital languished as a culinary wasteland, filled with stuffy steakhouses and corporate types with little sense for restaurant adventure. Today, however, the city is a bona fide food destination, and that’s especially...
Chicago fast casual chain offers healthy versions of fast food classics.
Emerging Concepts
*/ Despite having offerings like the Avo-Matcha protein drink and low-calorie whole-wheat flax tortilla–wrapped burritos, Protein Bar is in the business of guiding diners toward healthier foods, not prescribing a specific diet or health regimen, says CEO Samir Wagle. “We’ve noticed over the last...
Top QSR chains promote 2016 new year with healthy lifestyle deals.
Web Exclusive
It’s that time of year again. Retailers from gyms and yoga studios to booksellers and grocers are peddling products that promise a healthier, happier lifestyle in 2016. Restaurants have always played a part in the resolution frenzy, but consumer demand for healthier, more wholesome food in recent...
Top Chef star Mike Isabella is innovating with fast casual sandwich joint in DC.
Fast Casual
On Washington, D.C.’s 14th Street, a sandwich shop is wowing guests with its innovative ingredients and flavor combinations—but it’s not doing so entirely in a fast-casual format. G by Mike Isabella is a fast-casual-by-day, full-service-by-night Italian sandwich joint owned by Isabella, the former...
Top QSR brands fight food safety issues like Chipotle faced with ecoli scare.
In the Store
When it comes to navigating crises, James Lukaszewski says there’s a simple yet effective catchphrase that should serve as a guidepost: Speed beats smart every time. That’s because every silent second that passes during a public relations disaster only makes things worse. “If you search for...
Top QSR industry customer trend makers for the year include fresh vegetables.
Special Report
We’ve gazed into our crystal ball, read the stars, and turned over our Magic 8 Ball a few times, all in an attempt to divine what trends will affect the limited-service restaurant industry in the coming year. OK, that’s not what happened. We just poured over 2016 forecasts from more than a dozen...
Top fast food stories of 2015 include McDonalds comeback and other big business news.
Web Exclusive
1. 9 Fast Food Trends for 2015 Every time a new year gets under way, there’s a combination of promise and anxiety, a very real hope that better days are ahead mixed with uneasiness about what issues or problems may be lying in wait. That’s why predictions seem to be as much a part of a New Year’s...
Top QSR restaurant chains menu Latin American flavors to draw foodie customers.
Marc Halperin: Resident F&B Expert
We begin this month with a dispatch from the Census Bureau, which reports that the U.S. Hispanic population is projected to more than double in the next four-and-a-half decades—from 55 million in 2014 to 119 million by 2060. Needless to say, the stakes are high: Latinos’ numbers and purchasing...
Top QSR franchisee in North Carolina shares ideas for connecting with community.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.
Top QSR restaurant chains balance finance budgets in preparation for 2016.
For many quick-service operators, year-end is budget season. But developing meaningful numbers for the next year requires a methodical approach.
Fast food brands discover restaurant design can affect customer behavior.
A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
Atlanta fast casual chef talks fresh and local veggie sourcing in restaurants.
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.
Chances are that when you hear the term “big data,” you think of Ph.D. candidates slaving over massive banks of computers—not restaurants.