Technology
With an increasing number of moving parts in a restaurant, more operators are abandoning back-office servers for Internet- and mobile-based solutions to streamline everything from compliance to point of sale. Colorado-based Modern Market wanted to use cloud-based computing since opening in 2009,...
Fast Casual 2.0 Melt Shop elevates the humble grilled cheese.
Emerging Concepts
Most people are introduced to melted sandwiches through grilled cheese, served with Cheddar or American on buttered white bread. So it makes sense that this staple comfort food is featured prominently on the Melt Shop menu. But founder Spencer Rubin wants people to know that Melt Shop isn’t a...
Read Full Story // read more about: Judy Kneiszel, Melt Shop
Industry News
Before vegan concept by CHLOE opened in New York City, creative director Samantha Wasser was a fan of another Manhattan fast casual: Mimi Cheng’s Dumplings. Now the two brands have collaborated to create a Guac Burger Dumpling that will be available at Mimi Cheng’s throughout the month of March. “I...
Dallas based fast casual restaurant executive steers company to value menu message.
Special Report
For decades, the value equation in the limited-service restaurant industry was this: Divide what you get by what you pay. The lower the price or the greater the discount, the better the value. Today, that equation more or less holds up for a large portion of U.S. consumers who remain budget-...
California fast casual pizza chain accepts investment from major QSR Asian brand.
Web Exclusive
When big restaurant chains get hungry for growth, the answer isn’t always unit expansion. For some, the answer is to bring smaller restaurant companies into the fold through acquisition or investment. Popular at the beginning of the Millennium, this strategy has once again become attractive to...
Industry News
As far as events that come around only once every four years—the Olympics, presidential elections—Leap Day seems to pale in comparison. “Leaplings,” or those born on February 29, have a special reason to celebrate the day, and several quick-service brands are jumping on the bandwagon. Some, like...
Menu development columnist Marc Halperin talks QSR chefs using bitter and sour flavors.
Marc Halperin: Resident F&B Expert
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. Turns out that while we’re genetically predisposed to love...
Menu Innovations
There are five basic tastes that the human palate can sense when eating food: salty, sweet, bitter, sour, and umami. In the limited-service restaurant industry, however, salty and sweet (and, recently, umami) have reigned supreme, leaving bitter and sour flavors on the fringe. But that’s starting...
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.
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.
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.
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.