Marc Halperin: Resident F&B Expert
Eons before White Castle ever conceived of sriracha chicken sliders—way back when food trucks selling curry burritos or sushi sub sandwiches were only a glimmer on a very, very distant horizon—fusion cuisine had a proponent in the person of Catherine de’ Medici, wife of France’s King Henry II. Many...
Read Full Story // read more about: Marc Halperin
Before serving poutine—the Canadian favorite consisting of french fries, gravy, and cheese curds—Danny Rodriguez was all about show business. After graduating with a degree in film studies from the University of California at Santa Barbara, Rodriguez opened his own company under an output deal with...
Read Full Story // read more about: Robert Thomas
Industry News
On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day. The celebrants won’t just be those who ascribe to elimination diets though. Finding itself at the confluence of...
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In September, the U.S. Department of Agriculture (USDA) announced an initiative to cut national food waste in half by 2030. Under this program, the USDA will work with the Environmental Protection Agency, continuing the agency’s efforts to educate consumers about food date labels and safe food...
Read Full Story // read more about: Paul Gereffi
Menu Innovations
“The sushi burrito concept is an evolution of the sushi roll. The American customer is looking for a nice-sized portion, but they’re gravitating toward the healthier route and the more economic route. “With the Slammin’ Salmon, it’s tataki-style salmon. It’s basically sushi grade, but we sear it on...
Industry News
The Windy City may be renowned for its deep-dish style pizza, but Chicago Franchise Systems is flattening the iconic pie with its new concept Doughocracy Pizza + Brews. The restaurant group behind two other limited-service restaurants—Nancy’s Pizza and Al’s Italian Beef—will open two franchise...
QSR restaurant owners develop new fusion food items to add adventure to menu.
Menu Innovations
There’s nothing new about fusion in food. Food historians say mixing ingredients and cooking styles of various cultures has been part of food’s evolution, from the ancient spice routes to the exchange of Old World cuisine with New World grains, fruit, and other crops. That continues today, as chefs...
Hawaii themed QSR restaurant owner shares tips on fusion menu development.
Menu Innovations
At Coconut’s Fish Café, the Hawaii-based fast casual dishing out island flavors and a renowned fish taco, fusing innovative—and often wholly different—ingredients together is the name of the game. Here, CEO and founder Michael Phillips talks about the fusion trend and how limited-service operators...
Restaurant operators know that establishing strong relationships with vendors is
Richard Leivenberg, executive vice president for Jody Maroni’s Sausage Kingdom in Venice, California, knows a thing or two about relationships.
Waffle menu development gives QSR operators new ingredient ideas for attracting customers.
A few years back, the Trouble Coffee and Coconut Club in San Francisco’s Outer Sunset neighborhood began selling slices of cinnamon toast for $4.
In addition to helping conserve cash, bartering often leads to additional exposu
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.
QSR chains explore new real estate site selection strategies to maximize business exposure.
In recent years, many limited-service brands have re-evaluated their ideas regarding new restaurant locations.
QSR brands roll out new healthy menu items like nutritious salads.
It’s a rite of passage: In August, well before the actual fall season begins, limited-service brands—especially those among the coffee, doughnut, and bakery-café categories—trip over each other to be the first to market with all fashions of fall-themed goods, from apple-pie this to
Top QSR chains leverage big data numbers for restaurant business success.
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