BURGERFI adds BBQ burger

BURGERFI is debuting its Summer BBQ Burger, available now through Aug. 8

FEATURES


Foodservice industry has 3 years to cut the fat

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,000 deaths from heart disease each year.

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.

Why Group Purchasing Organizations are good for manufacturers and members

By working through a GPO, the manufacture of food or supplies can "speak" directly to decision-makers in the purchasing arena, thus saving time, money and the hassle of hunting down those important people.

It's something personal: tips for building loyal locals and establishing community roots

Technology and social media outlets provide opportunities to personalize messages, but showing the locals you care about their community is proving to be an effective way to target customers and build loyalty.

Your Pie looking for national growth in the midst of fast casual pizza boom

With 22 units open, Your Pie is hoping to break out of the Southeast and go nationwide.

Waste not, want not, profit more

In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.

Are grocery and c-stores a threat or opportunity for fast casual restaurants?

While new offerings may put some grocery stores and c-stores in direct competition with fast casual brands, new partnerships also present new opportunities for fast casual brands to reach new audiences and new markets.

Potatopia is pushing potatoes to the center of the plate

With a goal of more than doubling Potatopia's unit count in 2015, Alan Dikker has his sights set on elevating the lowly spud.

Fazoli's hits refresh with menu overhaul and elevated service

With guest frequency below where he wants it to be, Fazoli's CEO Carl Howard asked his customers what it would take to get them in the door more often. The result is a revamped menu and service that looks more like casual dining than fast casual.

6 must-do strategies attracting millennial diners

Want a piece of millennials $1.7 trillion in spending power? Here are six ways you can grab it.

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NEWS


Sea Salt Caramel, Graham Canyon now available at Bruster's

Bruster’s Real Ice Cream has two new LTOs just time for summer—Sea Salt Caramel and Graham Canyon.

Tropical Smoothie launches summer LTOs

The chain has introduced limited-time only items to the menu, including two new wraps and smoothies.

Wayback Burgers debuts high-protein milkshakes with crickets?

Wayback Burgers is adding two new high protein milkshakes to its menu, the Oreo Mud Pie Cricket Protein Milkshake and the Jerky Milkshake.

Juice It Up! celebrates 20th anniversary with two new New Mexico locations

Juice It Up! is opening two new New Mexico units.

ConAgra steps away from $5B private label business effort

Packaged food titan ConAgra Foods is stepping away from the private label business to focus on its consumer brands and intends to be much more strident in boosting margins.

Capriotti celebrates Delaware re-opening with sandwich giveaways

Capriotti’s Sandwich Shop is re-opening its Hockessin, Delaware location under new management.

Sysco steps away from US Foods acquisition following federal court injunction

Sysco Corp. won't be appealing a federal court ruling against its planned $3.5 billion acquisition of US Foods and will be going back to the drawing board to determine other venues for expanding its food distribution business.

Blaze Pizza wins Emerging Entrepreneur award

The eight recipients employ approximately 2,700 people and have increased their workforce by more than 50 percent and revenues by 90 percent over the last two years.

Pie Five launches Carolinas-inspired LTO

Pie Five has created the Carolina Golden BBQ Pie, piled with smoky pulled pork, diced pickles, melted cheddar, a kick of spice from fresh red onion and a tangy Carolina Gold BBQ sauce.

Starbucks shuttering all 23 La Boulange bakeries, 14 San Francisco locations to close

Just three years after buying up La Boulange as part of its strategy to be a bakery brand, Starbucks is shuttering all 23 La Boulange bakery café locations and the brand’s two manufacturing locations by the end of September.

'Starbucks of Cannabis' competition lighting up

The AmeriCanna Café is a destination beverage company designed for consumers to access information about the benefits of cannabis.

'Consumer counter-revolution' driven by misleading food labeling

Packaged Facts: "The mainstream food industry has paid a price for foot-dragging and sleight-of-hand on nutritional and labeling issues, leading to consumer counter-revolutions including the current clean label movement."

Johnny Rockets pushing franchise expansion

Johnny Rockets' franchise development team has announced its nationwide list of markets it believes is ideally suited for the all-American brand.

Kneaders embraces Italian fare for summer

Kneaders Bakery and Café is inviting its customers to experience a taste of Italy during its “Viva L’Italia” summer promotion

NRA calls IRS requirements 'confusing, burdensome'

Under the current requirements, restaurants will face exorbitant new HR and IT costs to obtain, maintain and protect their employees' personal information, according to the NRA.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.