Family farms are disappearing, even as restaurants look to source better ingredients. Can agriculture and foodservice help save each other?
How two Seattle social entrepreneurs plan to change the way Americans eat through sandwiches.
If sweetgreen is going to be the next great American brand, then Karen Kelley might be its secret weapon.
Raising the bar on ingredients comes at a premium. Find out how some operators are making it work.
One of the original fast-casual salad brands reboots for 10-year anniversary.
Feedback, DC Central Kitchen, and Chef Spike Mendelsohn, along with a coalition of partners, will host a Feeding the 5000 event in Washington, D.C., Wednesday, May 18, 11 a.m. to 4 p.m.
Chef Melanie Molinaro has all the trappings of a rock star chef: a fine-dining pedigree, a smattering of stylish tattoos, and close ties with a trendy, local farm.
On Thursday, May 19, eco-seafood guru Chef Andrew Gruel, founder of Southern California's heralded Slapfish, will be serving up fresh, sustainable fare in a pop-up in Chicago.
Local sourcing forces operators to consider honesty in prices, brand stories.
Baltimore’s own Chef Melanie Molinaro will be creating the next generation of farm-to-fork cuisine with the launch of Stall 11, a refined vegetarian concept opening in R. House this fall.
In recognition of Earth Day on April 22, the National Restaurant Association’s (NRA) Conserve program is encouraging restaurant operators to take simple sustainability steps that can have a s
Belgian bakery and restaurant chain Le Pain Quotidien will expand its efforts ensuring all locations are carbon (CO2) neutral in the U.S. by 2016, and globally by 2020.
Arby’s Restaurant Group, Inc.
Plant-based concepts and specialty menus are no longer raising eyebrows, but appetites.
From Europe to Latin America, global cuisines are inspiring chefs to innovate in the U.S. fast-casual industry.
A rash of food-borne illness outbreaks have operators rethinking food safety.
Cava Grill’s mission has always been to showcase the highest quality local ingredients, and the fast-casual restaurant group has just announced the addition of premier quality pasture-raised
Roti Modern Mediterranean announces the launch of grass-fed beef at all 21 restaurants in Chicagoland, Washington D.C., and New York City on February 29.
Former NBA player Ray Allen and his wife, Shannon, want to give families on the go a healthier quick-service option.
As South Florida’s growing culinary scene continues to evolve and place a heavier emphasis on sourcing local and organic ingredients, there is an increasing demand for both nutritious and aff
When it comes to consumer purchases, sustainably harvested pollock from Alaska has had an upstream journey.
When Sonic Drive-In considered installing solar panels on top of one of its San Antonio, Texas, unit, the brand had the advantage of insider know-how.
Dickey’s Barbecue Pit is launching new products system-wide that will not only reduce its carbon footprint but also generate more opportunities for profitability for owner-operators.
Find the Southern California answer to comfort food at this health-focused, locally sourced Fast Casual 2.0.
When it comes to sourcing, large chains still hold most of the cards. But emerging concepts and consumer demands are shaking up the old system.
For a number of American consumers, fish is the word during the six-week period between Ash Wednesday and Easter Sunday.
Chipotle will close all locations today, February 8, from 11 a.m. to 3 p.m. to host a company-wide video meeting on food safety.
Fast casuals invest in hyperlocal sourcing and serving foods picked the same day.
Rubio's Restaurants, the brand known for its uniquely delicious coastal cuisine and popularizing the fish taco, is adding to its selection of sustainable grilled seafood with the introduction o
Some are focusing on nutrient-dense options. Others are looking to organic and local ingredients. Here’s the case for each.