Pie Five serves up '50 Shades of Dessert Decadence'

Pie Five Pizza got a little naughty last year when it rolled out its new chocolate, peanut butter and brownie medley; and, no surprise, customers begged for more.

FEATURES


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.

Make every year count

At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...

Bigger isn't always better: the case for limited menus

Limited menus for QSRs and fast casual restaurants have financial and operational benefits.

Three takeaways from Starbucks' Q1 2015 report

Starbucks' consistent success comes down to three things: a strong loyalty program, excellent operational execution and product innovation.

Pond: Poised to make a splash in 2015

This could be the breakout year for Hunter Pond and his East Hampton Sandwich Co. The young entrepreneur's three-unit chain is set to double its footprint in 2015, and add another four units in 2016.

Executive round table: Fast casual segment leaders make their 2015 predictions

Local marketing, local sourcing, mobile technologies and customer service initiatives are all expected to move to the front burner in the New Year.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

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NEWS


Schlotzsky’s says ‘Hooray for Italy’ with new menu items

Schlotzsky’s is bringing more food to the table, Italian style. The fast casual brand is launching four new oven-baked pasta dishes and a new gourmet pizza.

Corner Bakery Café taking patrons on a flavor adventure

Corner Bakery Cafe is bringing the heat with two new menu items: a bold new Cuban Press Panini and a Sriracha Black Bean Soup Corner Combo, available now for a limited time.

Au Bon Pain releases early spring menu items

Salted Caramel. Chicken, Fig & Brie. Asparagus & Pea Soup. Au Bon Pain's new early spring menu has something for everyone.

On the Menu: Chasing the chill with spicy new options

With most of the country in a deep freeze for the last two weeks – and little relief in sight – spicy foods are a welcome sight on menus. A couple brands are bringing the heat this week with new menu items.

NCCR 'applauds' efforts to repeal corn ethanol mandate

Small business restaurant owners in all segments of the chain restaurant industry, including quick-service, fast casual and table service restaurants strongly support legislative efforts to repeal the unnecessary ethanol mandate, according to a statement from the National Council of Chain Restaurants.

McDonald's, Buffalo Wild Wings, Coca-Cola CEOs to headline Women's Foodservice Forum

Women’s Foodservice Forum announced that Buffalo Wild Wings CEO Sally Smith, Coca-Cola Chairman and CEO Muhtar Kent and McDonald’s CEO Don Thompson will be keynote speakers for the 2015 WFF Annual Leadership Development Conference.

Romano's Macaroni Grill expanding 'Kitchen Counter' service

Romano's Macaroni Grill is expanding its fast casual "Kitchen Counter" concept to dinner.

Hot, spicy and smoked make up half of all socially shared flavors

The National Pork Board in partnership with Crimson Hexagon analyzed more than 30 million Facebook, Instagram and Twitter food posts with Crimson Hexagon's ForSight Tool to discover what makes up an American meal.

Meatheads teams up with Blackhawks star to save pit bulls

Meatheads will be offering a special hot dog on its menu this spring, "The Bickell Dog," created in honor of Chicago Blackhawks Left Winger Bryan Bickell and his wife Amanda and their charity, The Bryan and Amanda Bickell Foundation.

bd's Mongolian Grill listed in HealthyDiningFinder.com

bd's Mongolian Grill has landed a spot on HealthyDiningFinder.com.

Fast casual, pizza chains recognized as 'most allergy-friendly'

AllergyEats, a guide to allergy-friendly restaurants in the United States, has just released its 2015 list of Most Allergy-Friendly Restaurant Chains nationwide.

Researchers predict alternative proteins will make up one-third of market by 2054

Plant proteins, insects, algae, and synthetic biology sources may make up over 50 percent of the alternative protein market by 2054.

Elkay wins Blupura distribution rights

Blupura point-of-use water delivery products provide large quantities of cold, still, and sparkling water.

Bake-at-home pizzeria sources local, organic ingredients

New bake-at-home pizzeria Bake425˚ has set up shop at 345 Park Avenue, Glencoe, Illinois with a grand opening celebration scheduled for Feb. 21.

On the Menu: Something's fishy at Meatheads

Something's fishy on Meatheads' menu.

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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.