Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
From QSRs to sports bars, wings are on menus everywhere. Why?
Low cost, powerful brand story make SoupMobiles attractive to new franchisees, CEO Lloyd Sugarman says.
From poutine to crêpes, international fast casual concepts offer variety.
Tava aims to expand throughout San Francisco and into Denver.
Bo's Steak & Grill features a backyard barbecue theme, with country music, denim and red solo cups.
Food sales drove two points of comp growth in the U.S., and the breakfast sandwich platform surged 40 percent.
Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.
From menu rollouts to marketing campaigns, some concepts are in the spirit.