Gluten-free beer finds its way

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...

The wait is over: FDA issues final menu labeling regulations

The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.

Smashburger CMO: Better burgers are here to stay

Smashburger grew by about 20 percent this year, and it's likely it will continue that pace next year, according to newly-appointed CMO Josh Kern.

Firehouse Subs plans big media push in 2015

Firehouse Subs CEO Don Fox says the keys to brand success are simple: a passion for food, great atmosphere, great customer service and philanthropy.

What's in your kitchen?

Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.

Of note on social media: Panda Express 'joy spotting' campaign

An eight-hour social media campaign yielded a 389-percent increase in mentions of the brand on Twitter and a 24-percent increase in followers.

Restaurant organizations apprehensive about Obama's executive action on immigration

It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

Minimum wage: how restaurants are responding to the 'inevitable'

Many restaurant operators believe a minimum wage increase is inevitable, and they are responding in a variety of ways.

7 tips for getting Millennials to stay in love with your brand

How do brands keep once-smitten customers from getting bored and breaking up?

Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

Having a loyalty app will help increase your bottom line

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

MAD Greens maximizing menu boards by integrating social

Lucas Clarke, director of marketing for the Colorado-based salad concept, shares some insights into MAD Greens' integration of digital signage and social media.

How a hotel became a hot fast casual concept

Marriott transformed its Courtyard food and beverage offerings away from the traditional buffet into a new fast casual format, resulting in a 27-percent jump in guests' intent to recommend and return.

Jersey Mike's should break 1000-unit mark in 2015

Next year could be shaping up to be a banner year for Jersey Mike's.

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

Technology, desire to connect with customer drives Buffalo Wild Wings' success

Based on customer research and feedback, Buffalo Wild Wings invested significantly in defining, delivering and enhancing its brand experience using technology.

Startup aims to help restaurants clear hyperlocal produce hurdles

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

'Hidden compliance cost:' Restaurants with 50+ full-time employees must start ACA reporting in 2015

Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.

Training is key for digital platform roll-out

Schlotzsky's is hoping to score in 2015 with the launch of its new game feature.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

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