Three childhood friends with no culinary background introduce the Midwest to build-your-own-sushi rolls.
Long John Silver’s this week debuted a new campaign designed to broaden the brand’s conversation with current and future customers using a variety of online channels.
After a decade perfecting its operation, this California fast casual 2.0 brand is ready to shake up the better-sandwich scene.
As Americans take notice of increasingly strained global food resources, new research from Mintel reveals that 80 percent of U.S.
Better Brands is introducing Upbeet, its new fast-casual restaurant brand serving fresh, customizable food made with local and organic ingredients in a West Coast-inspired environment.
Modern Market will open its first D.C. metro location in mid-August at 4930 Elm St. at Bethesda Row.
From swapping out fluorescents for LED lights to installing solar panels, energy-efficient upgrades can help brands save money.
How Adam Eskin is planting the seeds for a supply chain revolution.
At The Culinary Institute of America, pop-up restaurant Pangea serves as the school’s whiteboard for the vegetable revolution.
Tuesday’s opening session of the Menus of Change leadership summit, held at The Culinary Institute of America’s Hyde Park campus in upstate New York, touched on a variety of topics, eve
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