Seafood consumers across the nation gained more certainty about the source of the seafood they buy as part of the federal omnibus spending bill that Congress passed and the president signed on Frid
While Chipotle remains embroiled in a public relations crisis, the long-lauded fast casual still cannot pinpoint the source of its E. coli and salmonella troubles.
Taco John’s, working with the Humane Society of the United States, announced that it will switch to 100 percent cage-free eggs for its almost 400 locations in 27 states by 2025.
Sweetfin Poké announced a major round of funding for future expansion plans in 2016.
Rubio’s Restaurants announced its plan to serve only all-natural chicken raised without antibiotics and all natural bacon with no nitrates or nitrites added, except those naturally occurring
It may be known best for its classic beef burgers, but Colorado fast-casual concept Larkburger is introducing a fresh take on a different menu item this week: the tuna burger.
These customer trends are sure to shake up the limited-service industry in the coming year.
Papa John’s announced that its grilled chicken pizza toppings and chicken poppers will consist of poultry that is raised without human and animal antibiotics, as well as fed a 100 percent veg
In a year when headlines featured a major ice cream brand recall, an expanding western U.S.
The biggest news of the year in the quick-service and fast-casual industries.
BioHiTech Global Inc., a green technology company that provides an innovative data-driven solution for food waste disposal, announced that its subsidiary, BioHitech America LLC, is installing its i
Dunkin’ Donuts, with The Humane Society of the United States, announced a commitment to source 100 percent cage-free eggs for eggs used in its U.S. menu by 2025.
Eco-Products has teamed up with The Melt to solve a mystery that has vexed chefs, restaurants, and caterers for decades: How to keep grilled cheese sandwiches hot, crispy, and “ooey gooey&rdq
Taco Bell extended its long-standing promise to delivering quality food at great value by announcing that 100 percent of its more than 6,000 U.S.
Announcing the 2015 QSR/FPI Foodservice Packaging Awards.
Founded by a former financier, this farm-to-counter concept takes a pragmatic approach to local sourcing.
Brands turn their attention to “clean” ingredients as consumer demand for better quality, health ramps up.
In an effort to help foodservice operators address litter and littering behavior in and around restaurants and other foodservice establishments, the Foodservice Packaging Institute (FPI), Keep Amer
The executive chef of Au Bon Pain discusses the brand's recent salad menu revamp.
Toppings and dressings give operators limitless options for creative salad combinations.
The United States Healthful Food Council announced the first dining establishment in Seattle to become REAL Certified.
Looking ahead to 2016, Mintel global food and drink analyst Jenny Zegler discusses the top food and drink trends set to impact global markets, including implications for both consumers and brands i
Starbucks Coffee Company expanded its commitment to supporting the specialty coffee industry by addressing one of the most significant threats to coffee farmers.
Powered by FishChoice.com, in partnership with the Monterey Bay Aquarium Seafood Watch program and Seattle Fish Co., the new Sustainable Seafood Calculator application enables businesses to self-as
Perdue’s recent announcement that the company is now raising more than half of its chicken with no antibiotics of any kind—human or animal—is good news for the rising number of op
Quick service is seeing an influx of classically trained chefs opening concepts. We asked the newcomers for their take on the industry and where it goes from here.
Food Network personality and chef Emily Ellyn dishes on how healthier oils can do wonders for a menu.
Nothing says summer quite like lobster and corn on the cob.
Culver's restaurants across the country raised more than $40,000 in the first ever Scoop of Thanks Day on August 11.
Chick-fil-A continues to dazzle on the QSR 50, proving that constant change isn’t always a winning formula.