Fast food chains serving locally sourced ingredients often stretch truth on farms.
Web Exclusive
There’s nothing simple about selling simple food. That’s particularly true in the helter-skelter world of farm-to-table dining, which is now barreling its way into more fast-casual restaurants. The local-sourcing revolution is making life difficult for some restaurant entrepreneurs. On the one hand...
Industry News
When Chaia opened its doors in Georgetown last November, the seasonal, Mexican fast casual fit in so well it might have given the impression of simply poofing into existence. After all, Chaia shared the same neighborhood as the original Sweetgreen, as well as other rising stars like Spike...
Industry News
For Fast Casual 2.0 Marination, the long-term vision has less to do with number of locations opened and more to do with community connection and education. It makes sense given that founders Roz Edison and Kamala Saxton were schoolteachers before starting their Korean-Hawaiian fusion concept in a...
Hip salad fast casual chain restaurant has woman business leader at helm.
Fast Casual
Walk into a sweetgreen and you see the restaurant of the future. You see a brightly lit dining room with modern wood finishes. You see a beverage station with house-made juices, teas, and sodas. You see a chalk-scrawled menuboard boasting of seasonal and local ingredients like beets, lentils, and...
Chicago hosts the biggest restaurant industry trade show in the country.
Competition
Saturday, May 21 Sunday, May 22 Monday, May 23 Tuesday, May 24   The National Restaurant Association’s (NRA) annual show is a sight to behold. With more than 60,000 attendees, thousands of vendor booths, and a smorgasbord of good eats, the NRA Show has become the restaurant industry’s biggest...
Wisconsin Culvers business operator is award winning manager for people skills.
Franchising
When Tony Milazzo started with Culver’s, he was 16 years old and the brand had only four units. Working through high school and on college summer breaks, Milazzo climbed to a managerial position in his hometown store, as well as at the unit close to the University of Wisconsin, Madison, campus....
Female entrepreneurs advance innovation in national fast food restaurant world.
Special Report
The argument could be made that foodservice, like so many other industries, has long been a boys’ club, one in which the top leaders and innovators are, more often than not, male. And today, men continue to dominate the foodservice C-suite. But women are on the rise, and that’s especially true in...
Industry News
Three hundred square feet might not sound like much—perhaps enough space for equipment storage or a large walk-in refrigerator. For Chicago-based concept Wow Bao, 300 or 350 square feet is the sweet spot. The brand has been building its footprint largely through nontraditional spaces like airports...
Quick service restaurants discount to attract new, price conscious customers.
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
West Coast QSR chain Millennial franchisee uses social media skills to build business.
After graduating with a degree in communications from California State University, Fullerton, in 2011, Sandy Elliott was unsure of where her degree would take her; she chose the major knowing that it would be transferable in any industry.
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
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
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.