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

The 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 keynote the 2015 WFF Annual Leadership Development Conference to be held on March 8-11, 2015 at the Orlando World Center Marriott in Orlando, Florida.

FEATURES


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.

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.

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NEWS


Muscle Makers Grill adds 21-gram protein shake to menu

Inergetics Inc., developer of nutritional and consumer health products, announced the launch of its "21" private label protein shake in Muscle Maker Grill locations across the U.S.

Menchie's self-serve froyo opens in Missouri

Menchie's has opened its newest store in Creve Coeur, Missouri. To celebrate the opening Menchie's will host a seven-day grand opening celebration from Saturday, March 7 to Friday, March 13, packed with free giveaways.

Pie Five Pizza Co. to open store in Omaha

Pie Five Pizza Co. will debut its first area restaurant at 1303 South 72nd Street in Omaha on Friday, March 6.

Hershey and Orange Leaf introduce Reese’s froyo flavor

Orange Leaf Frozen Yogurt teaming up with The Hershey Company again to introduce a new Reese's Peanut Butter Cup froyo in response to the high demand from chocolate and peanut butter lovers.

Blaze Fast-Fire'd Pizza announces new restaurant near Northwestern University

Blaze Fast Fire'd Pizza, a build-your-own pizza chain, announced today that it will open its fifth Chicago-area restaurant, near Northwestern University, on Thursday, March 5th.

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.

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.

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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.